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 …
This paleo pancake recipe is brought to you by my friends at Bob’s Red Mill. Thank you for supporting the brands that make this site (and my healthy breakfast cravings) possible! For more delicious recipes, coupons and stores near you visit BobsRedMill.com.
Yesterday was my first wedding anniversary, something that 359 days ago I wasn’t sure I’d ever be saying.
People don’t believe me that the idea was seeded only 5 days before we actually dove in head first and tied the knot. I talked a little bit about my reasoning in this post. But here’s how it actually went down.
On July 2nd, I met my friend and mentor Debbie on Martha’s Vineyard for a quick breakfast and long catch up. It was the first time I’d seen her since her husband Rob had been diagnosed with stomach cancer, and the previous few weeks had left them both discouraged and heart broken. That morning we cried into our scrambled eggs and talked about how they were preparing for the worst while trying to savor each sweet moment, which included a lot of the island’s finest quiche.
Over the course of our conversation, it came up that Rob had officiated an intimate wedding ceremony for their goddaughter a few weeks prior, just the four of them in their living room—the same spot where they themselves had been married almost twenty years prior in similarly intimate circumstances.
As someone who never wanted a wedding in the traditional sense, for the first time, I could feel with such clarity that this was not only something I could get on board with, but that the scenario was IT.
I asked Debbie if Rob would have the strength and willingness to do something like that for Charlie and myself. Her eyes softened, …
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 …
In her new superfood cookbook, Jennifer Iserloh invites readers to transform nature’s most powerful ingredients into nourishing meals and healing remedies.
Before I started working with alchemy, a forerunner of chemistry based on the transformation of matter, I was trying to juggle mind, body, and soul practices separately. I was following different programs and driving myself a bit crazy in the process—not finding quite what I was looking for and feeling like a hamster on a wheel. Eventually, even my yoga and meditation practices felt stagnant and worn out. To an outside observer, my life was a dream: I had a loving marriage, a stable income, and a fulfilling career. Yet I felt I still hadn’t “made it,” and I constantly felt overwhelmed and frazzled.
I knew there must be something out there that could help me break through to the next level. One day, I saw an old alchemy drawing—an obscure engraving from the 1700s called the Tabula Smaragdina (the Emerald Tablet). It’s a pictorial representation of the alchemy formula that teaches the path to deepest transformation: How to become more evolved in mind, body, and soul. In other words, how to achieve a more healthy, vibrant, enriching life.
Alchemy teaches us that to be truly transformational, healthy practices must be integrated into all aspects of our lives. When I saw the drawing that day, I realized that my love of cooking could help me overcome my mental and emotional plateau.
My recipe output has been at an all-time high recently. But it’s been at an all-time low on the site. Last week, you found out why. It was a good excuse, right??
I’ve taken my book creativity suck as an excuse to mine some of my friends’ recipe gems for the blog, which has been a much needed helping hand, and conversely also something that’s stoked my creative fires when they are starting to dwindle.
A few weeks ago, I got my hands on my friend Hetty’s new cookbook, Family. Not only was I blown away by the photography, which literally made me want to lick the pages, but her recipes are always such a refreshing take on vegetarian main courses, something I am always trying to offer you guys more of here.
The book offers very special glimpses into the family life, lineage, and cooking outputs of a variety of different families, including Hetty’s own. I could have flagged half the recipes to try, but instead dug into the Asian Roots section, which has a bundle of healthy takes on traditional dishes like this vegetarian Japchae recipe with braised eggs.
For those who are unfamiliar, Japchae is like the pad Thai of Korean cooking. It’s a staple noodle dish and one that can be easily adapted to be gluten-free thanks to the base being made from gelatinous, starchy sweet potato.
If you can’t find authentic Japchae sweet potato noodles at a local Asian grocer, you can easily find rice vermicelli or glass noodles in the Asian aisle of Whole Foods. You can also make them completely paleo by using coconut aminos instead of tamari or soy sauce. Kelp noodles–which actually have a quite similar weight, thickness, and opacity—or spaghetti squash, which is a little thinner, are …
Like all those cooks out there who’ve had the chutzpah to admit their failures (and, presumably, those annoying beacons of perfection who have not), I’ve made my fair share of mistakes in the kitchen. Luckily, these gluten-free chicken meatballs are not one of them.
In reflecting on my errors this past week, I’d say that most fall into one of two categories. The first is careless negligence, which includes things like forgetting the brussels sprouts in the oven until they resemble something that Khaleesi’s dragons might have sneezed on. A historical favorite is the time I poured cold stock from the fridge into a straight-from-the-oven Pyrex dish, causing it to shatter/explode dramatically and my neighbors to stop by to make sure everything was okay.
Then there’s the type of mistake that’s just pure technical ignorance. Since I didn’t go to cooking school, I’m particularly prone to this genre of fails. But because I prefer to drink uncurdled eggnog and to not have to throw away 6 ramekins of sunken, nasty soufflés, I tend to stick to recipes that are well within my comfort zone. But this approach to protecting my kitchen confidence proved problematic a few years ago when I had to attend a potluck at Dana Cowin’s apartment, in honor of her book Mastering My Mistakes in the Kitchen.
The evening gathered together some of my all time favorite women in the food community, including many who inspired me to start writing about my small kitchen triumphs and failures in the first place (cough cough, Deb). For the meal, we each had to bring a dish that we’d previously failed at and had since mastered.
I had many fails to choose from…obviously. The tortilla espagnola that covered my kitchen with raw egg when I tried to invert …