Hey Laura, What...?

I feel kind of silly giving you this recipe, because it is so stinkin’ easy! But if your family doesn’t have any ties to South America like mine does, you may not be aware of this simple, versatile, and delicious food staple.

You can read a history of arepas on Wikipedia, if you like. I’ll just tell you that they are basically…corn flour pita pockets.

I’m sure millions of Colombians and Venezuelans are shaking their collective fist at me for describing their national dish so rudely. But hey, they’re made out of corn flour, and (at least in many places) split open and stuffed full of deliciousness. If they’re not split, then the toppings go on top, which is also like pita bread! So there...

As you know, I don’t cook a whole lot of meat. And when I do, it needs to be as hands-off as possible, because I am very squeamish about meat fluid touching me or my workspaces. Mmmm…meat fluid.

This sloppy joe recipe is perfect: you just throw the ground beef into the skillet and push it around a bit with a spoon. If you slide it out of the butcher paper correctly, you don’t even have to get your hands wet!

Plus, it makes the tastiest sloppy joes I’ve had in a long time. The sweet/sour/savory balance is perfect.

Sloppy Joes

(adapted from Dixie Caviar’s version)

1/2 onion, chopped
1 celery stalk, chopped
2 carrots, chopped **
1 red pepper, chopped
1 cup spinach leaves, chopped very...

I made this soup on Monday and posted the link to it on my personal Facebook. When several people made and enjoyed it also, I thought I’d put it up here as well!

Polenta Soup

(a modified version of this Rustic Spinach and Cornmeal Soup from BitchinCamero, a favorite food blogger of mine)


6 cups vegetable broth
3/4 cup polenta
3 tablespoons potato flour (AP flour if you’re not gluten free)
3 tablespoons olive oil (or butter, if you prefer)
4 cloves garlic, peeled
Sea salt
Pepper
2-3 handfuls spinach leaves, torn
2-3 handful other greens (I used mustard greens and chard)

Bring broth and peeled garlic cloves to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in...

My husband is a huge snow pea fan, but not a huge lover of stir fry (he prefers his veggies raw). However, I figured that this stir fry would appeal to him. The snow peas and peppers are flash fried and then barely cooked with the sauce. I make them just barely tender so they don’t turn into the soggy steamed vegetable mess that he despises!

I used tempeh in my stir fry, but you could use extra firm tofu, steak (like the original recipe calls for) or any other meat.

It’s difficult for me to not add garlic to everything I touch, but the ginger is just fine on its own in this recipe. The sauce is flavorful without being overpowering. Everyone wants seconds!

Stir Fried Something with...

I invented this recipe when I was still on a very limited diet due to my breastfeeding baby’s allergies. I actually haven’t made this recipe since 2007 and honestly don’t know if it would even be that tasty to someone who hasn’t been sorely deprived of all grains but rice for the better part of a year!

But here you go. Have at it! Feel free to use other add-ins: chocolate chips, raisins, craisins, chopped dates, nuts instead of sunflower seeds…

Wheat-free Oatmeal Cookies
- 1 1/4 c. brown rice flour
- 2 c. quick oats*
- 1 c. Sucanat (or brown sugar, or whatever)
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 c. sunflower seeds
- 2 eggs
- 1/3 c. coconut oil
- 1 tsp. vanilla extract

Mix all...

This is a recipe I made up, but it’s pretty similar to even more authentic sources like The Intuitive Cook (he’s Indian) and Pham Fatale (great blog, by the way, and lots of authentic Indian and Southeast Asian recipes!)

Chana, or Chole, Masala is a curried chickpea delight. This recipe could technically be called Chana Saag, since it has greens added to it (although Saag usually refers to spinach or mustard greens). Whatever you name it, call it delicious! It’s only of those “Ugly but Tasty” recipes - a hearty, warming stew for a chilly fall day.

Chana Masala with Kale
1/2 large onion, chopped finely
ghee, butter, or coconut oil
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin...continue reading

Georgian Lentils
I call them this because my friend George, in Edinburgh, Scotland, taught me this recipe.

3 cups of French Green Lentils (aka: Puy Lentils - these are the ones that hold their shape when cooked. This recipe will not work with “soup lentils”)
1 medium onion, chopped finely
1 cup diced sausage (any kind will do, even vegetarian types; I like whatever I use to have some herby spiciness to it)
Splash of white wine (optional, but optimal)
2 Tbs. butter - olive oil works just fine too
Salt & pepper to taste

Melt the butter or olive oil in a large heavy saucepan. Dump in the onions and sausage, splash in your wine. Let the onions get soft, then add some salt and pepper.

Add...

This is a wonderfully hearty and soul-warming dish. You can throw it together in about as much time as it takes to boil the noodles. As you may guess from the title, it may not be for delicate palates!

Ginger Garlic Peanut Noodles

Asian noodles - Soba noodles make this a nice earthy dish (soba noodles are made from buckwheat and are gluten-free). Thai rice noodles work too, but tend to lose their shape. Plain old fettuccine or spaghetti noodles would work in a pinch, but if you’ve never tried the other kinds - branch out!
Peanuts - about 1 cup chopped finely
Garlic - 2-3 TBs. finely minced or grated (use more if you are so inclined!)
Ginger - 2-3 TBs. finely minced or grated (use more if...

Kristina asked:

Do you have a knock-your-socks-off basil pesto recipe?  I can make a pretty good batch, but I’m always open for improvement.  Also, is there a way to cut down on the oil?  Or should I not worry about it too much since it’s olive oil?

Okay, I confess: I am the world’s laziest pesto maker. I love the flavors of basil, garlic, and lemon so much that it doesn’t really matter to me if it’s the best recipe ever. I love it all! Since time is usually of the essence in my kitchen, I do what’s quickest and easiest:

I just toss whatever basil I’m lucky enough to have into my food processor (a huge no-no for the purists), add one or two garlic cloves, the juice of half a lemon...

Quinoa is an awesome grain. It’s gluten free, a complete protein, and super easy to cook up in a rice cooker. It has a distinctive flavor when cooked that some people dislike. Toasting it before cooking really helps create a pleasant nuttiness instead.

This recipe is so simple and delicious; if you prep the other ingredients while the quinoa is cooking, you’re good to go in about 30 minutes!

Fruity Quinoa Salad
(Adapted from A Hint of Honey)
1 cup quinoa, toasted (in a dry skillet over high heat until lightly browned, about 5 minutes)
1 1/2 cups water
1/3 cup dried cranberries, chopped
1/3 cup dried apricots, chopped
3 green onions, sliced
1/2 tsp. salt + more to taste
freshly ground...

G. just got diagnosed with celiac disease. Yay for G.! She’s going to start feeling much better very soon! However, she’s worried about missing out on meal-time family traditions and doesn’t know how to substitute.

I am a vegetarian (not vegan) because I can’t imagine eating meat.  So there is no choice for me in the meat area.  Our family has a wonderful recipe for vegeburgers we have every time our family is together.  Now that is not an option.  Do you have any recipe for a vegeburger?  Also any ideas for hot dogs?  I have some Best Yet brand Chili Beans that are so good, but I’m not sure about a few of the ingredients - “seasonings and other spices, dextrose, calcium chloride (firming...

Most vegetarian “meatball” recipes rely on soy “meat” to create that classic meaty texture - a real problem if you are limiting sodium or avoiding soy, gluten, dairy, GMOs, or heavily processed food substances.

I developed this recipe when we started removing fake meat from our diet, and have made several variations of it as my dietary restrictions have demanded.

When I’m nursing my babies, I am dairy-, soy-, gluten-, and nut-free, at the very least. I love this recipe for the wonderful savory chewiness that I crave so much when on an elimination diet!

Laura’s Vegetarian, Soy-free, Sweet & Sour Meatballs
1 pound mushrooms (I used a mix of portabello, cremini, and white)
2 medium...

I invented this recipe when I was first pregnant and hungry all the time. (We dubbed them “Qwerty” Bars because my nerdy husband called our children QWERTY and ASDF, respectively, while they were in utero!) These little raw energy bars pack a punch! They are great after a workout or to tide you over between meals.

I never make the same batch twice. Use what you have on hand and like to eat; you’ll find yourself gravitating to a particular mix and that’s just fine!

Qwerty Bars (skeleton recipe)

Seeds/Nuts – Choose 2-3 cups:
Pepitas (roasted pumpkin seeds)
Sesame seeds
Sunflower seeds
Mixed nuts (peanuts, walnuts, cashews, macadamia and Brazil nuts)
Flax seeds
Hemp seeds

Grains –...

This recipe comes from my soul-sister-mama-friend Harmony. If you’ve never had Baba before, think “hummus” but with eggplant in place of the chickpeas. That’ll get you close.

I never refer to recipes for the things I make most often, so if you’ve had my Baba recently (like, in the last 2 years), it won’t taste exactly the same. But it’ll be good, I promise!

Baba Ganoush
1. Slice a large purple eggplant in half, lightly coat with olive oil and top with minced garlic or garlic powder (I always use garlic powder because I am lazy like that.)

2. Roast in oven @ 400 for 30-40 minutes, flesh side up, until ugly and roasted and wrinkly.

3. Scoop out flesh (actually, I never, ever do this...

High summer is nearly upon us, and most of you (anyone who doesn’t live in the mountains) are about to get inundated with overgrown zucchini - either from your own gardens, or by the “Zucchini Fairy” ditching her excess on your front porches at night!

This recipe will make you rejoice to see zucchini in any shape or size. The big seedy ones work just fine, too, which is what makes it so fantastic! If you’re suspicious of a squashy dessert, rest assured that it is virtually indistinguishable from apple crisp. And don’t delude yourself - just because it involves a vegetable, it is not health food!

Zucchini Crisp
(passed down in my family; probably sourced on the internet somewhere)

...

This question has been at the forefront of quite a few conversations I’ve been having with people over the past couple weeks, so I thought I’d write up a Gluten Free Beginner’s Guide, Laura-style.

*****  Here’s my standard disclaimer: I’m not a doctor. Nothing I say here should be used to self-diagnose. If you suspect you have a gluten allergy you need to talk to your doctor. You should also embark on dietary modification adventures with care; talk to a certified nutritionist for help!  *****

I have the privilege of experience with gluten (and much, much more!) elimination diets because I seem to give birth to babies with Multiple Food Protein Intolerances. That means that my breastmilk...