Summertime’s a’comin’! The kids are out of school, the weather is warmer – and you’re probably thinking about that summer vacation you’ve got planned.
Don’t have a summer holiday on the books yet? Consider a different kind of vacation – a farm stay.
Buckwheat was first cultivated in Japan in approximately 5000 B.C.E. The plant then found its way to China and Siberia in about 1000 B.C.E. It migrated to Europe through Turkey and Russia between the 14th and 15th centuries and arrived in America with the Dutch in the 17th century. The name was derived from the Dutch word “bockweit” which means “beech wheat" as the fruit looked like beechnuts.
Cassava, manioc, yuca, manihot, tapioca…maybe you’ve seen this long, dense tuber in the [exotic] produce section of your local market. The staple starch goes by the scientific name Manihot esculenta, but its common name differs depending on the region. Native to South America, Africa and parts of Asia, cassava has been a staple carbohydrate in the diets of those living in such sun-drenched, tropical regions. In the U.S., we most commonly find cassava or manioc in the form of tapioca balls, which are made from the pulp of the starchy tuber.
Before I went vegan and gluten-free, I was vegetarian for practically my entire life. So, naturally, I began cooking at a very young age. Honestly, I’ve been cooking for as long as I can remember. It’s gratifying to watch how various flavorful combinations turn into delicious plates of food right before your eyes.
As someone with an Italian heritage, I feel that a richly flavored marinara sauce is a must in my household. Sure, you can buy the stuff that comes in cans and jars, but a delicious, homemade sauce is just as easy to whip up, and much more satisfying.
I’ve always loved to bake. During summertime, I’d bake nearly every day, out of sheer boredom. The problem was that once my older brother and sister had moved out of the house, there weren’t many people left to devour all of the tasty treats. So, I had to come up with a solution because I cannot watch things go to waste, and the calories were bound to catch up with me sooner or later; I mean I was pretty active, but definitely not that active.
Every so often my standard morning oatmeal recipe starts to feel boring and bland; I crave something warm and satisfying, but decidedly not made from oats. Enter breakfast quinoa!
If you’re like me and generally need to round out a meal with a naturally sweet treat that does not leave you craving more, this is the recipe for you! Chia seeds, when mixed with liquids, become gelatinous – meaning that a little go a long way to fill you up. There are many health benefits to eating chia seeds, which are gluten-free and contain lots of protein, fiber, and healthy omega 3 fats.
Growing up, my sister and I were vegetarians, in a family full of meat-eaters. So, our dinner plates often seemed incomplete because our family didn’t really know how to work around our diet restrictions.
However, one night, my mother was making tuna noodle casserole, and decided to switch things up a bit, in order to fit our needs. She made a separate, vegetarian-friendly casserole dish that has been one of my all-time favorite go-to comfort foods ever since. It’s one of those things where you really can’t help yourself. I’m known to go for seconds (okay, thirds).
Looking for a gluten-free quiche crust recipe? Search no further and file this gem away for safe keeping, but don’t forget to share it with your friends first. No matter what the filling, this flavorful crust will be a welcome complement to any savory egg custard you can imagine. Using what is on hand this winter season, I wanted to combine the sweet taste of sautéed leeks and shallots with the more robust flavor of Roquefort bleu cheese. It is a match made in heaven. This hearty vegetarian quiche will be the hit at your next brunch!
Dough
½ cup Oat Flour