This cake is tender, moist, sweet and deliciously vanilla. Just what any cake should be. But what makes it special is that it is completely gluten and dairy free. For folks with celiac and dairy allergies, there really aren’t too many homemade cake options that taste like a traditional layer cake — but I think…
Category: gluten free
White Bean and Kale Soup
It was cool and cloudy this week — a glimmer of wet weather relief for California. I was inspired by the weather and the abundance of produce at this year’s National Heirloom Expo to make this very simple soup. It’s a remarkably savory vegan soup, made with cannellini beans, garlic, and deep green kale. Top…
Kefir Panna Cotta with Cardamom Plums
This is the fourth panna cotta recipe on this blog, and one I am delighted with. I used tart, creamy kefir as the main dairy ingredient, and lowfat milk to keep the flavors light and focused. I modified my buttermilk panna cotta recipe, substituting kefir for the buttermilk. I topped this light and refreshing panna cotta…
Purslane
There is a special ingredient that my CSA grows, and I have grown fond of it’s special crunch — beautiful, green purslane It makes a powerful addition to a chopped summer salad. I mixed together fresh tomato, purslane, cucumber and basil with a simple lemon and olive oil dressing for a crunchy cool summer salad. …
Oregano Drizzle
I had some beautiful Copper River Salmon to cook with, and wanted a simple drizzle to go with this fish. Putting together some fresh oregano and lemon from my garden with good olive oil, garlic, and salt was just the thing. This sauce is rich and lightly tangy, and full of rich summer flavor. Try…
Coconut Panna Cotta with Mango
Mangoes + Coconut = Delicious. Here is a cool, creamy, coconut panna cotta topped with fresh diced mango and toasted coconut. This is my third panna cotta recipe, and I hope you’ll find it easy to prepare and a joy to eat. Use a full fat coconut milk and your coconut panna cotta will have the…
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