These ultra-nourishing brown rice veggie bowls get loads of fall flavor from roasted delicata squash, zippy kale salad, crispy marinated tofu, and a pour of creamy miso butter. Naturally vegetarian and gluten-free.
One of my favorite spots in San Francisco to grab a meal or share a pot of tea is Samovar Tea Lounge. Since they first opened over a decade ago, I’ve pretty much ordered the same thing: the Japanese tea service. It comes with a pot of toasty gen mai cha tea and a “roll your own maki bowl” of brown rice, kale salad, seasonal veggies, nori strips, and your choice of protein – marinated tofu, hot smoked salmon, or duck.
Last month, my cousin and her family came down from Humboldt bearing pounds and pounds of homegrown winter squash from their small farm. There were curvaceous butternuts, dainty delicatas, mammoth spaghetti squash, rotund kuri squash, and one gourd-like specimen that looked like a butternut with a go go gadget neck curling around itself.
This gooey pumpkin pudding chômeur (aka pumpkin pudding cake or self-saucing pudding) tastes like warm pumpkin pie smothered in butterscotch, only far simpler. Gluten-free, refined sugar-free, and optionally dairy-free too.
This dessert goes by many names: Pudding cake. Baked pudding. Self saucing pudding. Chômeur. Call it what you like; around here, we call it “best dessert ever” and “dessert that we most likely want to eat any given night of the week.” It’s so quick and easy that we often do.
This gluten-free buckwheat apple galette epitomizes fall baking with the warm flavors of maple syrup and maple sugar meeting tart apple slices and toasty buckwheat. Free of refined sugar. This post was created in collaboration with Coombs Family Farms.
It’s no secret that Thanksgiving is my favorite holiday because PIE. This year the holiday is extra special to me because I get to see what you’re all cooking up from Alternative Baker, which has been out in the world for a little over a year. Few things make me happier than seeing your #AlternativeBakerBook creations on Instagram and answering questions about recipes, so please keep them coming! Extra kudos if you’ve made my gluten-free, whole-grain pie dough, which requires a few different flours and a bit of technique to make, but yields a light, flaky, shatteringly crisp crust that rivals wheat dough. It’s the recipe that prompted me to write an entire book about seasonal desserts made with flavorful flours. In other words, I was ins-PIE-ered.
A medley of fall vegetables, loads of parmesan, and bright lemon parsley oil make this cozy golden vegetable chickpea minestrone sing. This post was created in collaboration with La Brea Bakery.
In many ways, I have La Brea Bakery to thank for the existence of this site. 8 years ago, I was deep in a sourdough phase after inheriting some starter from a friend who got a jar off of Craig’s List (gotta love San Francisco!) Breads from the La Brea Bakery was my bible, and I blithely baked my way through loaf after loaf. If you’ve ever baked sourdough, you know the guilt of having to discard precious starter in order to feed your baby. I hated wasting all that lovely organic wheat flour, so I would try to find ways of using it in non-bread recipes: pancakes, waffles, flatbreads, and crackers.
Roasted brussels sprouts, potatoes, sweet potatoes, and cabbage meet earthy braised beans and your favorite burrito in these Mexican Roasted Veggie Bowls with Beer Beans. Adapted from Love Real Food by Kathryne Taylor.