Naomi developed this rye bread clone for her grandparents, who love rye bread, and aren’t celiacs, when they moved to our town. It’s quick, easy, and great for those with yeast intolerances. This bread has a great, firm texture, and it makes amazing toast or sandwiches. The combination of cocoa and caraway is what gives [Read More...]
Inspired by a popular McDonald’s salad, this entree combines the fresh, light taste of lime with cilantro. Orange and Yellow Peppers and thinly sliced onions add their own flavor note. This could also be a great fajita filling, served with fresh homemade flour tortillas.
This is a good basic stuffing for holiday meals. A simple stuffing of herbs, bread, onion, celery, and butter, moistened with stock and baked in the oven. Use vegetable stock and non dairy margerine to make this a vegan option.
This bread is wonderfully soft, and it keeps longer than the typical GF bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don’t like to bake as often. It also makes utterly divine French toast. Don’t be intimidated or put off by [Read More...]
This recipe was inspired by one I found in a Southern cookbook. The people of the South have an inimitable way of baking their bread so that it is floatingly light, without losing any richness and moisture. Perhaps it has something to do with all of the shortening and dairy in a typical southern-style bread [Read More...]
This meal has all the great taste of beef stroganoff, but it utilizes lentil “meat” instead of ground beef. Feel free to use fat-free yogurt instead of sour cream, if you’re watching your waistline.