This extra flavorful vegan miso soup has a rich broth fragrant with fresh pureed ginger and scallion. Loaded with spring vegetables, seared mushrooms, and hearty soy noodles, this soup makes a nourishing main dish or flavorful start to a Japanese-inspired meal.
This vegan miso soup recipe has been years in the making! I first discovered this sublime dish in one of my favorite cookbooks Bowl by my friend Lukas Volger. The recipe turns out a richly flavorful and slightly creamy broth that was the best I’ve ever tasted. In January of 2018, Sarah and I made it while on retreat with some blogger friends. We dressed up bowls with a rainbow of colorful vegetables, homemade gluten free ramen noodles, and served it with Sarah’s wonderful tempura on the side.
With crisp edges and tender middles, these gluten free chocolate chip cookies get a flavor boost from oat flour, brown butter, brown sugar, loads of bittersweet chocolate, and flaky salt. Updated with new photos!
I originally shared the recipe for these gluten free chocolate chip cookies back in 2012 and they’ve continued to be a favorite in my kitchen and that of many readers. Thanks to everyone who’s tried these out and left sweet comments below!
I recently gave these another test, leaving out the xanthan gum I had originally called for, and took some fresh photos. I also added gram measurements for my dear readers who prefer to weigh their ingredients (recommended for accuracy!)
This vegan & gluten free rhubarb crisp recipe combines tangy rhubarb laced with vanilla and lemon with a crisp, cardamom-scented topping studded with oats and almonds.
An Ode to Gluten Free Crisp
If I had to pick a single dessert to make and eat for the rest of my life, it would be fruit crisp. (But only if I could also eat chocolate.) I never tire of thick, saucy fruit lidded with salty brown sugar streusel laced with nuts, oats, and spices. Ice cream is mandatory. That space where melty ice cream meets warm compote and buttery streusel is pure bliss.
This dairy free & gluten free carrot cake gets a tender, springy crumb from a blend of whole grain flours. Gently spiced with cinnamon and ginger and slathered with vegan cream cheese frosting, this healthy carrot cake is easy enough to bake on a weeknight but dressy enough for spring festivities. Thanks to Bob’s Red Mill for sponsoring this post!
I don’t know when or why carrot cake came to be associated with Easter. I’m guessing it’s because… Easter bunnies eat carrots? I actually consider carrot cake more of a fall dessert, the season during which spice cakes and orange veggies are both de rigueur. But I’m not complaining. Because just like pumpkin pie, I crave carrot cake year-round. And now that I’ve developed my favorite ever dairy free and gluten free carrot cake recipe, I can have it all the time too.
This cake can be in and out of the oven in under an hour meaning that you can have carrot cake any night of the week. But dress it up in curls of rainbow carrot ribbons and it stars at any gathering – springtime or otherwise!
With just a few ingredients, this silky, fluffy, dairy free and vegan cream cheese frosting can be whipped up and slathered on all your favorite cakes in no time. Try it on this dairy-free & gluten-free carrot cake!
Great vegan cream cheese frosting starts with great vegan butter and cream cheese. I’m lucky enough to live in the same region as Miyoko’s, where vegan cultured cheeses and butters are made from all natural organic ingredients. They taste like magic.
With a silky, tangy lime curd filling and billows of whipped cream all wrapped up in a delicate buttery crust, this gluten free lime curd tart will make all your citrus dreams come true. Originally published in GFF: Gluten Free Forever Magazine.
It’s March 14th aka 3.14 aka Pi(e) Day! So naturally I’m sharing a tart because I’m a rebel. Just kidding. Pies and tarts are nearly the same thing except that tarts are better because they’re French. Seriously though, you could just as soon assemble this goodness in a pie pan and call it a gluten free lime pie.
I originally created this tart for my Alternative Baking column in GFF Magazine last spring. I loved it so much, I wanted to share it here as well!