I’m excited to share this gluten-free almond crostata recipe with you today. It comes from Naturally Vegetarian: Recipes and Stories from my Italian Family Farm by my friend Valentina Solfrini. I fell in love with Valentina’s lush photography and innovative vegetarian dishes infused with Italian flavor via her blog Hortus many years ago. Her book is a perfect embodiment of her site, and it’s packed with achingly beautiful pictures and romantic writings of her life in Gradara.
Pillow-soft banana cake gets a fine crumb from a blend of alternative flours (coconut, millet, and sweet rice) crowned with glossy coconut milk ganache kissed with a splash of dark rum. Gluten-free and optionally dairy-free.
The trickiest flour that I worked with while developing recipes for Alternative Baker was coconut flour. Made from dried, unsweetened coconut that has had a large amount of its fat removed, coconut flour is incredibly fibrous, dry, and THIRSTY. It drinks up liquid in recipes like a sponge, meaning that you need far less of it than you probably think. But when properly balanced with liquid ingredients, coconut flour can produce fluffy, moist, and meltingly tender baked goods. Like this cake.
With tangy cubes of marinated sweet beets, chewy short-grain rice, and a mess of colorful pickled vegetables, these beet poke bowls are as lovely to eat as they are to look at. Thanks to La Tourangelle Artisan Oils for sponsoring this post!
I have Sarah to thank for turning me on to the wonder of the poke bowl. Brimming with sweet, colorful vegetables, they’re not only pretty to look at and fun to make, they satisfy like a meal of vegetarian sushi (pretty much my favorite thing to eat in the world… besides chocolate). The folks at La Tourangelle asked me to come up with a Galentine/Valentine appropriate dish to feature their toasted sesame oil and Sarah suggested a pair of pretty pink and red beet poke bowls. Genius!
This pretty in pink chicory salad gets bright pops of color and flavor from salty-sweet cheese, crisp apples, mild fennel and radish, and toasty walnuts, all wrapped up in a shallot vinaigrette.
I was thrilled to see that Bon Appétit dubbed chicories 2017’s Vegetable of the Year. I started out 2017 with a chicory salad – they always seem like the perfect antidote to holiday decadence. Even though it’s a new year and a new vegetable will be knighted this summer (any guesses?!), I’m still on a chicory kick.
With a grain-free press-in crust, vegan cashew cream filling, and maple sweetened coconut whip, this no-bake chocolate cream tart is as nourishing as it is delicious.
This past weekend, I found myself wanting a bit of a change from all the sweet, boozy richness of the holidays so I decided to do something I call Bojon7. It’s a week-long little mini cleanse of sorts I came up with a few years ago during a bout of neck pain where I casually avoid a handful of foods known to cause inflammation: caffeine, alcohol, refined sugar, refined grains and flours, and dairy in excess. Today I’m sharing a grain- and refined sugar-free variation of the chocolate cream tart I posted yesterday that happens to neatly check all the Bojon7 boxes.
I’ve been dreaming of a vegan version of the chocolate truffle tart in Alternative Baker since I turned in the manuscript nearly 2 years ago, and I’m excited to (finally!) be sharing it today! So why did it take me so long to make this creamy, chocolatey dream a reality?