Mushroom Tartlets with a Socca Crust--A Vegan Thanksgiving Entree

I am so excited to be part of The Gluten-free Vegetarian Thanksgiving event hosted by Sea at the Book of Yum.  I love seeing all of the nourishing, delicious and celebratory dishes that other bloggers are showing off as part of this blog carnival.  I urge you to head over to Book of Yum to see what's on the menu for a fulfilling holiday feast!

I had to think about what I wanted to make, though.  A challenge to be sure.  The tempting choice is to go with a dessert or a side dish.  However, as a vegetarian for over 20 years and a vegan for 8, I know that there's nothing like sitting down to a holiday meal that features an entree that I can eat.  How could I not take the whole challenge on, then?  I set out to create an entree that would be safe for most everyone, had great Thanksgiving flavors, and had some solid nutrition to boot.

These mushroom tartlets feature a socca-based crust.  What is socca you might ask?  It is a bread traditionally from the south of France that is made from chickpea flour, so it is naturally gluten-free and protein-rich.  This take on socca uses the same ingredients, but in a slightly thicker format to provide a base for all of the mushroom loveliness that I put on top.

The secret to creating the holiday flavors in this dish is an olive oil that is infused with fresh herbs.

This herbed oil is then used in the mushroom medley and in the crust.  Yum!

We also shared this recipe as part of Allergy Friendly Friday, Slightly Indulgent Tuesdays and Wellness Weekend, please check out the other delicious recipes.

Mushroom Tartlets with a Socca Crust
Makes 6 tartlets


Ingredients:

• 1/4 cup olive oil
• sprig of fresh rosemary
• sprig of fresh sage
• 3 sprigs of fresh thyme
• 1 cup  dried chickpeas (or slightly less than 1 cup of chickpea flour)
• 1 cup water
• 3/4 teaspoon salt
• 2 tablespoons minced shallots
• 5-6 cups sliced mixed mushrooms (I used cremini, shitake and button)
• 1/4 cup white wine
• salt and pepper

Preparation:

1. Infuse olive oil with herbs by heating in a small saucepan over medium heat until fragrant. 
2. Remove herbs and discard. 
3. Set aside oil.
4. Heat 2 tablespoons infused oil in a large skillet or saute pan.
5. Add shallots and cook one minute.
6. Add sliced mushrooms
7. Saute over medium heat for 3 minutes, stirring occasionally.
8. Add wine and stir to combine.
9. Cook until liquid is mostly cooked down.  You should be able to separate mushrooms into piles using a spoon or a spatula without liquid running together.
10. Add salt and pepper to taste.
11. Remove mushrooms from heat and set aside.
12. Make chickpea flour by grinding chickpeas until it becomes a fine flour in the food processor.
13. Sift flour through a mesh sieve, regrinding hard bits. 
14. Scoop out 1 cup of the sifted flour.  Use remaining flour for another purpose.
15. In a medium bowl, whisk together chickpea flour and salt.
16. Mix in oil and 1 1/2 tablespoons of infused olive oil.  Use a whisk to ensure a smooth batter.
17. Preheat broiler.
18. Liberally oil a muffin tin with infused olive oil.
19. Heat oil and pan in the heated oven/broiler for a couple of minutes or until very hot.
20. Remove pan from oven/broiler.
21. Pour batter into muffin tin until each cup is filled halfway.
22. Cook batter in the broiler for 3 minutes or until batter is set.
23. Add a generous scoop of mushroom mixture to each muffin cup.
24. Return to broiler for another 2 minutes.
25. Run a knife around the edge of each muffin cup.
26. Let tartlets cool in the pan for 5 minutes or so.
27. Gently remove tartlets from muffin tin with two forks and set on platter or plate.

Happy Cooking and Happy Thanksgiving!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Cocoa Power Bites

 

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community & tips.

Whew!  Lately it feels like I can't even catch my breath for being so busy.

Soccer games!

Swim practices!

Working!

Book and Blog Promotion!

Cleaning the house (well... not so much)!

Not to mention, all of the other day-to-day wife, mother, and friend stuff.  All good stuff, to be sure, but still a whirlwind.

It's easy to overindulge when you're busy and you have the excuse of lovely holiday treats only temporarily available.  (Though, really, what's stopping you from having a pumpkin pie in February?)

What to do?

Snack on something that only feels decadent, but really provides a bunch of good, healthy fuel to help get you through the day.

I have been obsessively thinking about using date paste as a sweetener, but I'd never tried it in a recipe that I created.

(I have also been thinking about cooking radishes for the past year and a half or so; a lovely salad will be posted later this week if I can get the photos off of Evan's camera.)

Back to my date-paste fixation.  Yesterday, I was wasting time looking around on the Internet instead of dusting when I started reading about a cocoa no-bake cookie that used quick oats.  It also had a stick of butter, peanut butter and lots of sugar.  It was a starting point.

The end point is a yummy, soft, not-too-sweet treat that can be a welcome addition to a lunch box, make a tasty afternoon snack, or give a little after-workout boost.  I did my best dressing them up for the photo, but in all honesty, these bites are not great looking!  You might improve their appearance by pressing them into a square baking pan and trying to cut them into squares, but if you don't mind their homely appearance, you can just drop them onto waxed or parchment paper like I did.

We shared this recipe as part of Slightly Indulgent Tuesdays, Allergy Friendly Fridays, Allergy Free Wednesdays, and Allergy Friendly Lunchbox Love.  I also shared this recipe with Wellness Weekends.  Please check out the other recipes.

Cocoa Power Bites

Makes approximately 18

Ingredients:

1 cup medjool dates

1/2 cup water

1/4 cup cocoa

1 tablespoon coconut oil

1/4 cup rice milk or coconut drink

1/2 teaspoon vanilla

1/4 cup sunflower seed butter (I used chunky.)

1 1/2 cups gluten-free quick-cooking oats

Preparation:

Remove pits from dates. Push down into measuring cup until measuring 1 cup.  (Approximately 10-14 dates.)

In a food processor, puree dates and water together until it forms a smooth paste.

In a medium saucepan over medium heat, combine date paste, cocoa, coconut oil and rice milk, stirring continuously 3 minutes.

Remove from heat, and mix in vanilla, sunflower seed butter and oats.

Drop batter by the tablespoon onto cookie sheets lined with parchment or waxed paper.

Chill in refrigerator at least one hour.

Transfer bites to a sealed container in the refrigerator.

Bites should keep for one week.

Happy Cooking!

Kim

Find other tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.

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I'm Thankful for a Thoughtful Thanksgiving

I ran this entry a couple of years ago.  It still holds true and more.  Now that we've done this a couple of times, it's really amazing how easy (but awesomely thoughtful) it has been to have a welcoming holiday feast.  We've had a wide range of appetizers and dips, side dishes and desserts.  Family members have sought out ways to adapt new recipes and old favorites so that everyone can be included.  I remain filled with gratitude for the lovely, warm people in my life.

I decided to re-run it so that I could include it in the Gluten-free Holiday Event.  Today's theme is holiday traditions, and in our family thoughtfulness is a tradition that's here to stay.  Please head over to Cook It Allergy Free to see a Thanksgiving's bounty of recipes and traditions.  You can also enter to win a copy of The Gluten-free Asian Kitchen while you're there!

If you're looking for a different take on cranberry sauce, give this one using cranberries, pears and coconut palm sugar from last year a try.





This year, my family's doing Thanksgiving a little differently than we've done it in the past. This year we're getting together with my sister's family and her in-laws. After years of everyone knowing about our special diet needs, we didn't know how it would go explaining our family's restrictions with a new crowd. I am overwhelmed by how generous my brother-in-law's family has been about providing side dishes that everyone can eat. We don't eat dairy, eggs, or nuts, and these are staples in traditional Thanksgiving dishes.

It's a pot-luck Thanksgiving, and I'm only bringing dessert. Even so, we will stuff ourselves this year with cranberry sauce, mashed potatoes, sweet potatoes, stuffing, vegetables, and salad that are all safe for us! (Of course, the pumpkin pie, apple pie and brownies will be Welcoming Kitchen safe, as well!) We don't eat turkey, so we'll provide a vegan alternative for our clan (and anyone else who's interested), and others will eat turkey, but aside from that, everyone is working to make our Thanksgiving a welcoming one.

This outpouring of kindness makes this Thanksgiving an especially thankful one for my family. Megan and I wish all of you a Happy Thanksgiving, too.

We shared this recipe as part of the Thanksgiving-themed bounty at Allergy Friendly Fridays.

Happy Cooking!

Kim and Megan

p.s. I'm in the kitchen working on a Welcoming Kitchen cranberry-tangerine muffin. If it works out, I'll post it later!

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A Bevy of Books for Parents -- A Contest

As we wrote about last month, we are honored to be part of Elizabeth Pantley's new book, The No-Cry Picky Eater Solution.  Along with some other cookbooks, two Welcoming Kitchen recipes are included along with loads of advice on how to help your little eater become a more adventurous diner.

To celebrate her new book, Elizabeth Pantley is hosting a second contest to give away a complete collection of her No-Cry books along with each of the cookbooks featured in The No-Cry Picky Eater Solution (including Welcoming Kitchen).  You can learn more and enter to win here.

Welcoming Kitchen is in the running (along with a lot of other wonderful blogs) to be listed as a Top Food Allergy Mom blog over at Circle of Moms.  Please vote today and every day until Nov. 16.  We're really reaching so many new readers through this contest.  Thank you so much!

Happy Cooking!
Kim and Megan

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Healthier Eating Through the Holidays with a Pear-Pumpkin Crisp

 



I was really excited to learn about the holiday blog event, A Gluten-free Holiday hosted by Simply Sugar and Gluten-free.  Every Thursday in November and December, bloggers will be contributing their tips and recipes to make the holidays satisfying on lots of levels!

This week, the theme is Healthier Through the Holidays.  I love that they started the event with a thought-provoking theme.  What does "healthier" mean to me in the context of the holidays?  After pondering this idea for a while, I think it means looking at the overall nutrition needs of my family during a period that is quite honestly overly full of treats and extras.

How can I do that?

For one, I can boost up the nutrition of other meals and snacks that we are eating.  We will eat lots of vegetable and bean-rich soups and stews during this time.  Smoothies with kale will become standard breakfast offerings.  By ensuring that we have a wide range of fruits, veggies, whole grains, legumes and seeds, I can feel a little more comfortable when I see my kids having an occasional meal of chips and cookies during a chaotic family party.  (I know that's not ideal, but it's our reality sometimes!)

Another thing that I can do is to take those holiday flavors that really highlight the season and make healthier twists with them.  This crisp is an example of that.  I created this Pear-Pumpkin Crisp a while ago, but it shows exactly what I'm talking about.  Fruit and pumpkin combine with oats to create a dessert-worthy dish that I can even serve as a brunch offering.  If you serve it with a dollop of vanilla-flavored coconut yogurt, it's even better!

Stop by A Gluten-free Holiday to see more tips and recipes and to enter to win a copy of Amy Green's sensational book, Simply Sugar and Gluten-free.

Pear-Pumpkin Crisp
9 servings

Ingredients:
1 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 pears, peeled and thinly sliced (I used Bartlett.)
1 1/2 cups quick-cooking oats
3/4 teaspoon salt
3/4 cup maple syrup
canola oil to lightly oil pan

Preparation:
Preheat oven to 400.
Lightly oil a large baking pan (9x13 or lasagna pan).
In a large bowl, combine pumpkin with cinnamon and allspice.
Add pear slices and stir to toss pears with pumpkin mixture.
Spread into prepared pan.
In a small bowl, combine oats with salt.
Add maple syrup, and stir to combine.
Spread on top of fruit mixture.
Bake 35 minutes, or until lightly golden and crispy on top.

If you find this blog helpful, please take a minute to vote for Welcoming Kitchen as a Top Food Allergy Mom Blog on Circle of Moms.  Thank you!

Happy Cooking (and Happy Holidays)!
Kim

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Apple Scones! (Of course they are allergen-free, gluten-free and vegan.)

Here's a recipe for really tasty apple scones.  Perfect with a cup of tea or tucked into a lunch box as a surprise treat, these scones are quick and easy to whip up.

Apple Scones (Allergen-free, gluten-free, and vegan)

Makes 8 scones

Ingredients:

2 cups gluten-free all-purpose flour

1 teaspoon xanthan gum

1 tablespoon baking powder

4 tablespoons turbinado sugar, divided

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

5 tablespoons soy-free Earth Balance

1 cup coconut milk (light is ok)

1/2 cup diced apples

Preparation:

Preheat oven to 425.

Line a baking sheet with parchment paper .

In a large bowl, whisk together flour, xanthan gum, baking powder, 3 tablespoons sugar, cinnamon, nutmeg and salt.

Using a pastry cutter, mix in cold Earth Balance until batter looks kind of like peas.

Stir in coconut milk.

Mix in apples.

Shape dough into a disk measuring approximately 7 inches across.

Cut the dough disk into 8 triangles.

Separate triangles and distribute on baking sheet .

Sprinkle with remaining sugar.

Bake 12-15 minutes, until firm and lightly golden.

Cool on cooling rack.

Happy Cooking!

Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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What Would You Like to Eat?

My son just turned 9 yesterday.  I can't believe it!  We had lots of fun celebrating. 

But, what did we eat?  We had chocolate cupcakes with either vanilla or coconut frosting and marble cake (vanilla and chocolate swirled together) with an awesome picture of a soccer ball floating on water decorated by Casey's Aunt Laura.  We had these treats because these were the desserts that our family NEEDED to have when our diets changed due to lifestyle (we're vegan) and necessity (Casey's allergies).  Since then, I've developed hundreds of recipes that make delicious food safe and accessible to everyone, including those folks with restricted diets.  We have had donuts and lasagna and pancakes and cookies.  When we see something we must have; we figure out a way to have it.

Now, I want to hear from you.  Is there something that you or your family would really love to eat, but you can't figure it out with your new diet?  I'm up for a challenge.  Leave us a comment here or on Facebook, and I'll put my mind to figuring out how to make what you want Welcoming Kitchen-friendly (vegan, allergen-free and gluten-free).

You already do so much for me, but I'm going to ask you to do something else.  Can you please vote for Welcoming Kitchen as a top Food Allergy Mom Blog on Circle of Moms?  You can vote once a day until Nov. 16.

I'm a little uncomfortable with the popularity contest nature of this.  I think it's worth pursuing, though, because we can get the word out to so many new people that you can make any kitchen a Welcoming Kitchen.  I have already heard from people who were happy to find a place that met their needs on the web because of this contest.  Will you help us reach some more people, please?

Thank you!

Happy Cooking!
Kim

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Pumpkin Pie Oatmeal

What could be more autumnal than pumpkin, maple syrup and cinnamon applesauce?

Not much.  Put all these yummy delights into a warm bowl of oatmeal and you've got a breakfast that the whole family can't get enough of.

Seriously.  My younger son had three bowls.  (Though he did have a small sprinkle of brown sugar and some rice milk with his.)

If you've read our book, Welcoming Kitchen, you know that I love the way that oatmeal can be a versatile vehicle for all sorts of good stuff (fruit, seeds, etc.).  This pumpkin-apple comfort bowl gives you one more reason why you should forgo instant oatmeal packets (if they're even an option for you) and quickly whip up your own delicious concoction!

I made a very big pot of oatmeal and refrigerated the leftovers.  The next day I heated it up with some non-dairy milk.  It was every bit as popular as the first day.

Pumpkin Pie Oatmeal
Makes 8-10 Servings

Ingredients:
6 cups water
1/2 teaspoon salt
3 cups quick cooking gluten-free oats
1 cup applesauce (I used chunky cinnamon applesauce.)
1 cup cooked pumpkin (canned or baked and pureed)
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 tablespoons maple syrup

Preparation:
In a medium pot, bring water and salt to a boil.
Add oats, turn down heat and simmer for 3-5 minutes.
Stir it up, then mix in remaining ingredients.
Serve warm.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Chocolate Rice Pudding on WGN-TV

 ARGHHHH.....

The problem with being a technically deficient blogger is that sometimes you can really mess up your site.  

Today, somehow, I deleted this entire post including the video of me cooking Chocolate Rice Pudding on WGN-TV.  

Take my word for it, because that's all I can show you now, it went pretty well.

I can't show you that anymore, but I can still provide you with the recipe.  So, without further ado ....

Chocolate Rice Pudding (from Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.) 

Makes 6 Servings

Ingredients:
3 cups rice milk
1 cup brewed coffee
2/3 cup turbinado sugar
1 tbsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup rinsed arborio rice
2/3 cup allergy-free chocolate chips 

Preparation:

• Preheat oven to 325.
• In a medium saucepan, combine rice milk, coffee, sugar, vanilla, cinnamon, and salt.  Bring to a boil.
• Combine rice and chocolate chips in a 2-quart casserole.  Add milk mixture; stir to combine. 
• Cover and bake 1 hour.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! You can also find tasty recipes in  Super Seeds and Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Red Wine Chocolate Cake - Our Contribution to Vegan Mofo

• Maybe you've noticed the super-cute XGFX badge on our site and wondered what it's all about.  
• Maybe you've heard of Vegan Mofo and wondered what that's all about.  
• Maybe you've been wondering about a recipe for a sophisticated chocolate cake just right for a dinner party.

If so ... today's your day for answers!

XGFX.org is a home for all things gluten-free and vegan.  So, it's a great second home for us!  We're proud to be part of the gluten-free vegan community that's coming together over at xgfx.org.  If you are looking for resources that make life a little sweeter living with a restricted diet, check out their info-packed site.

Vegan Mofo is a month-long blogging event where different bloggers commit to writing about vegan topics for at least 20 days out of the month of October.  Lots of bloggers agree to this massive task and bring out jillions of great vegan tips, recipes and ideas.  My month of October has been swamped with the Chicago Parent article, creating a game-day menu for the VegNews website (more about that later), getting ready for my TV appearance on WGN (Oct. 20) plus all the daily stuff of life.  There was no way I could make such a big commitment right now.  Lucky for me, I can still participate in Vegan Mofo through the xgfx site.

Today, the xgfx.org blog post for Vegan Mofo is a Welcoming Kitchen post.  For this assignment, I baked up a beautiful chocolate cake inspired by the lovely food site, smitten kitchen. Although the original recipe is decidedly not Welcoming Kitchen-friendly (gluten, dairy, egg), it got my mind going on how to make one that could work for everyone.

The Welcoming Kitchen end result was even better than I imagined.  To see the recipe, check out my guest post. 

We shared this recipe as part of the Fork and Beans Valentine's Day Bake-Off.

Enjoy a month of good eating!

Happy Cooking!
Kim

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Apple Picking and Apple Muffins

I am one of those crazy Midwestern gals who loves each of the seasons.  People are always saying something like, "How can you live there with those freezing winters (or broiling summers)?!!"

You know what?  I love summery summers ... hot and sweaty, pools and ice pops, playing outside and eating outside every day.  I adore wintery winters ... cold and bundled up, sledding and snowball fights, huddled on the couch watching movies and eating soup.

But, a couple times a year we really get it right.  Spring and fall with their warm days and cool nights make you really appreciate living in the heart of the country.

Every year, we make a family trip to go apple picking.  This year, our weather was spectacular!  It was in the high 70s, sunny and dry.  Five kids and four adults picked a variety of apples.  We got some Macintosh, Jonagold, Empire, Red Delicious and Braeburns.  Quite the haul!

When we got home, we started peeling, chopping, Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes and cooking!  We made two huge pots of applesauce -- one for eating (chunky with cinnamon) one for cooking (plain and blended smooth).  I made a big apple crisp while my sister baked Apple Pie muffins.  Sound good?

You, too, can bake up a batch of these allergen-free, gluten-free and vegan apple muffins.  Of course, just look up the recipe in your Welcoming Kitchen cookbook.  If it's not handy, though, you can get the recipe in this month's Chicago Parent.  Jenny Kales, the Nut-free Mom, wrote a helpful article about the ways that schools are working to keep allergic kids safe and included in light of classroom parties.  As an allergy mom, I am grateful that she is out there doing such good work!  Our recipe for Apple Pie Muffins was included along with the article!

On another note, we are very honored that Welcoming Kitchen is included in parenting guru, Elizabeth Pantley's new book, The No-Cry Picky Eater Solution.  Elizabeth is a life-saver with her No-Cry approach to parenting.  (I devoured The No-Cry Sleep Solution when Casey was little.)  Two recipes from Welcoming Kitchen are included with recipes from several other kid-focused cookbooks as part of this resource for any mom or dad who has tried to figure out how to feed their child without a fight!


Good luck!

Happy Cooking!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Lunches Your Kid Won't Toss Out

I am giving a talk on Friday at the Chicago Waldorf School about Healthy Lunches.  This is something that I talk about a lot with parents who are new to the food-allergy world, and it's a topic that requires my personal attention on a daily basis.  I first wrote this post a couple of years ago.  With hundreds of lunches under my belt (and a second school-age child, now), I thought, in light of my upcoming presentation, it was time to repost with a few additions. 

It's a challenge that most families who send their kids to school face at some point or another ... what can you send for lunch that your child will actually eat? That challenge is compounded if your child's diet is restricted. Kids who already feel different can be pretty self-conscious about appearing "cool" in any way that they can. My son is a prime example of this. He will toss out any lunch that I pack that he thinks is weird.

What's a mom (or dad) to do? First, talk to your child about what is and what is not acceptable. It's a waste of time, money and energy to send a lunch that just gets tossed into the trash. Next, consider some of these ideas as starting points for ways to meet both your child's nutrition needs and the all-important need to fit in.

1) A container of coconut-based yogurt with some dry cereal or safe granola to mix in.  You can also send a thermos with chilled coconut milk drink (not canned coconut milk) or rice milk that they can add cereal to.  Some fresh berries on the side are a tasty mix-in.
2) A container of applesauce and some safe trail mix.
3) Home-made pizza using a GF roll or biscuit and casein-free rice cheese or Daiya.
4) Celery filled with sunflower-seed butter or apple slices with sunflower-seed butter.
5) A wrap made with a warmed-up corn or other safe tortilla (to make it more pliable for rolling).
6) Hummus or bean dip with corn chips.
7) Welcoming Kitchen mini muffins like these or these with fruit or coconut-based yogurt.
8) A thermos of soup or pasta with olive oil or sauce.
9) A sandwich made with gluten-free beer bread.
10) Chocolate Sunflower Spread with safe crackers or bread. 
11) Grain or pasta salads.
12) Blueberry pancakes.

Adding tasty side items is a safe way to ensure some energy is being consumed at lunch.  Remember fresh and dried fruit, fruit leathers, freeze-dried veggies or fresh veggies, pepitas and raisins and dried cereal as options to round out lunch bags.  Also, a treat with a little nutritional merit can make for a happy child.  Try rice pudding or granola chocolate chip cookies.

These are just some ideas to get the conversation started.  Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes is chock-full of lunch-bag possibilities, including recipes for biscuits and breads, soups and salads and loads of muffins. 

At our house, we also try to load breakfast with extra goodness by making smoothies and other nutrition-dense foods to take some of the pressure off of lunch. If you have a really nutritious breakfast and a great after-school snack, you can get by with a lunch that might be slightly less than optimal. (Something in the belly beats something in the trash!)

Happy Cooking!
Kim




My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

Read More