These gluten-free veggie nuggets are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and my vegan nuggets recipes possible!
Back in college, I was a connoisseur of frozen vegan nuggets.
A true tween of the late 90’s, I was fully on the soy train and rode that baby all the way from Starbucks to the Whole Foods freezer aisle, where I would load up my own mini fridge with faux meat burgers and soy crusted nuggets.
I had fallen for that age old myth that somehow a hyper processed oval shaped bite was healthier than a whole food simply because it had a few dietary labels slapped on the front.
Much to my dismay, I was not alone. As soon as I moved off campus into a house with 6 other girls, my precious freezer nuggets began mysteriously disappearing. Usually they would go missing around 1am once the bars got out. The only evidence, an empty box, respectfully placed back in the freezer, and a few crumbs in the microwave. Obviously, there wouldn’t be any plates in the sink, because I lived with animals.
It took many years to realize that those drunk thieves were actually doing me a favor. I’ve since gotten soy almost entirely out of my diet, and when I do buy anything from the freezer aisle, it has to be made up of whole food ingredients.
When I can though I try to make my own freezer veggie nuggets and burgers. These kale and sweet potato veggie nuggets were a recent experiment for back to school season as I prepare to log some serious time at my desk finishing the SIBO Made Simple book – …
Over six years ago, when I was down in Nashville for my friend Sarah’s bachelorette party, the most memorable thing we ate was not the BBQ brisket or the southern-style pecan pancakes. It was the buffalo cauliflower bites.
For our Saturday night dinner we went to Tavern, a modern sports bar-esque restaurant that serves up creative gastro-pub fare. We ordered nearly the whole menu and shared everything. The best thing (by far) was the dish of buffalo cauliflower bites, which is impressive considering they had three types of French fries.
The battered florets reminded me of one of my all-time favorite dishes: Manchurian cauliflower from Devi restaurant. It was the subject of my first ever blog post, and perhaps because of that, loosely responsible for my decision to quit my day job and work full time in the food industry.
Though it was not relevant at the time, one of the best things about the Manchurian cauliflower recipe is that it uses cornstarch instead of flour for the batter. I knew that this was probably not the case with the southern buffalo cauliflower, but back then I was a little looser with my gluten-freedom and took a few bites anyway before tearing myself away from the basket.
When I got home, I was particularly keen to reinvent the dish as a healthified gluten-free finger food.
I’ve made these bites many ways, using the corn starch base and pan-frying and more recently, as in this version, using chickpea flour and baking it in the oven, which held up very well to the wing sauce. I’d venture to say that this version is even better than the original, though who can really remember the nuances of that dish after so much Bourbon.
For those of you gluten-free, vegetarian folks who want a …
These falafel-style quinoa veggie burgers are brought to you in partnership with my friends Little Northern Bakehouse. As always opinions are 100 percent my own. Thank you for supporting the brands that make this site and all my gluten-free vegan recipes possible!
I often get my inspiration from places rather than publications.
When I’m cooped up in my Brooklyn apartment for too many consecutive weeks I often find my cooking getting a little stale. You know, too many rotations of this or this.
But the second I step foot on Martha’s Vineyard, it’s like an invitation to experiment. What time I spend in the kitchen outside work can sometimes feel like an afterthought. But during the summertime on my favorite island, it’s the main event for my creativity.
Usually, I let what’s fresh at the seafood market be the cornerstone for the meal. But my dad has been making an effort to be even more plant-based than usual, so I took it upon myself this year to create a new quinoa veggie burger that is both low FODMAP (for me) and full of Middle Eastern flavors (for mom).
The result were these falafel-like quinoa burgers with creamy tzatziki sauce.
Though these veggie burgers are best crisped up in the oven to hone that falafel crunch, they are still perfect for summer entertaining. The batter makes 8 patties and since it’s completely plant-based, you can easily make the mixture a few days in advance of a party. They also freeze really well if you just want to have a homemade burger option on hand for when your vegan friends come to visit.
As for the low FODMAP factor, you might be surprised to see these veggie burgers have a whole can of chickpeas involved. 1/4 cup of canned chickpeas is …
Sometimes I put off watching great food TV because it feels like work.
Such was the case with Salt Fat Acid Heat. Believe it or not, I arrived only recently to that party, thanks to an afternoon appointment at Shape House, where you get to watch television while you bake in their sauna sleeping bags, and where I felt just a little too guilty mid-workday watching Younger reruns.
So instead, I opted for Samin and am so glad I did.
The show makes her book come alive in the most sensual way. I wanted to taste everything she tasted. And go everywhere she went. Instead, I tried to make everything she made, starting with this Chicken Escabèche recipe.
This Yucatan-style sweet and sour chicken is traditionally made with a specific type of tart oranges from the area. Naturally, it was something that Samin included in the Acid episode, which centered around Mexican cuisine from this region. It’s also the dish and episode that my close friends might have guessed that I liked the least, since I have a bit of an orange phobia.
But after watching, when left to my own devices, I had an idea to use either limes or Meyer lemons to create a similar acid base for my version of Chicken Escabèche. And since there were so few other ingredients besides hot peppers and onions, I decided to omit the latter and make the dish a low FODMAP taco filling.
In this version, the shredded chicken comes together quickly in the oven, where it braises with a mixture of carrots, jalapeno, lime and a little sugar for sweetness. A handful of fresh mint for garnish really compliments the spice. I also love topping the tacos with crunchy radishes and cabbage, but you can add avocados or …