Category: Gluten-Free
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A Little Bit Cheesy Cream of Broccoli Soup
Another soup recipe for these lingering frosty winter days – and another that I’ve been thinking about for a while…creamy, cheesy broccoli soup. I’ve always loved the flavours of broccoli and cheddar cheese together; the creamy tang of the cheese just seems to complement the slight bitterness of the broccoli so well.
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Almost-Instant Watercress Soup
I waited too long to think about lunch today, so suddenly it was 1:30 and I was starving! I had no idea what I was going to have, and then I remembered Russell’s broccoli soup recipe. I had some watercress in the fridge, and I wondered how it would be in a soup. The result
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Pom-Bomb Cocktail
Here’s the recipe for the tasty, tangy Pom-Bomb. It hardly needs a recipe really, just pour one generous teaspoon of pomegranate molasses into the bottom of each glass
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Arugula, Watercress, Avocado and Goat Cheese Salad with Pomegranate Molasses
Last year was the first time I had ever bought pomegranate molasses. When I was at the Pike Place Market in Seattle, I happened upon a market stall called The Souk, and I spied the unprepossessing bottle sitting on the shelf with it’s brownish coloured contents. Although I’d never tasted it before, I had a
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Chili-Style Black-Eyed Peas
I haven’t seen very many recipes using Black-Eyed Peas, and I’m not really sure why, because they’re just as tasty and healthful as other legumes, and they cook in less time than most other types of beans. I’ve been making a vegetarian chili type of dish for years, using a mixture of black and kidney
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Panisse
Yet another chickpea flour recipe! This recipe, also popular in France, originally hails from Italy; I was surprised to learn that chickpeas have been eaten in the Mediterranean area since at least 7000 BC: “Chickpea, one of the oldest cultivated pulses in the Near East. Chickpeas were grown in Palestine by 8000 BC. They had
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Chickpea Crackers {gluten-free}
Once I discovered how much I liked the flavour of socca, I started wondering what other things could be made with chickpea flour…such as crackers. I’d had store-bought chip-like things before made with chickpeas, which were really tasty, so I imagined it could probably work, but these chip things had other types of flours in
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End of Summer Plum Crumble
It’s a bit of a melancholy weekend, the Labour Day weekend – knowing that summer is coming to an end. However, fall is another season to look forward to, with apple and pumpkin pies, going for walks on crisp sunny days, red and gold leaves replacing the green, and a wisp of woodsmoke in the
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Socca Pizza {gluten-free}
I have a slight obsession with socca, the flatbread made from chickpea flour. There’s something really satisfying about chickpea flour used in this way – it’s somewhat bread-like, but not in the dry, puffy sort of way. The socca has a unique, and as Shane observed, almost potato chipish flavour; my favourite part is the