Vegetarian Recipes and Eclectic Conversation
(Vegan, Gluten-Free) JUMP TO RECIPE Another result of epiphany, experimentation, and a whole lot of tweaking, these vegan gluten-free breakfast bites each have only 109 calories, but they have 1.7 g fiber and 1.4 g protein. They work well as a quick morning breakfast, a late afternoon snack, or late, late midnight snack that you... Continue Reading →
(ovolacto, gluten-free or gluten-full) JUMP TO RECIPE My mother, of blessed memory, used to make rum cakes for special occasions when I was a young boy. This buttery cake with the warm alcoholic kick became one of my very, very favorite cakes, and I lamented that she only made them on rare occasions. Many decades... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE Sometimes one starts with a simple challenge after watching too many baking competitions and gets carried away. I asked myself, is it possible to make a vegan, gluten-free dessert using miso paste that is any good? What’s more, is it possible to make such a dessert that is in fact... Continue Reading →
JUMP TO RECIPE One of my COVID-19 pandemic self-improvement purchases was an Instant Ace Blender, which I now use to make my own almond milk. Self congratulations and internal high-fives all around. However, as anyone who regularly makes nut milk discovers, a byproduct of the process is a large amount of damp almond pulp. Not... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE The Torah describes the Land of Israel as, "A land of wheat, and barley, and vines, and fig trees and pomegranates; a land of olive oil and (date) honey (Deut. 8:8, Parashat Eikev)". These seven species were the staple foods eaten by Jewish people in Israel during biblical times, and... Continue Reading →
There are many recipes for gluten-free hamantaschen on the internet, but none I have found create a cookie that has the smooth mouth feel of a gluten-rich hamantaschen without the sandiness or graininess found in so many gluten-free cookie recipes. After much experimentation, I have finally come very close to matching the hamantaschen of my... Continue Reading →
JUMP TO RECIPE (vegan, gluten free) This recipe has undergone many iterations, starting as an ill-fated attempted to create a gluten-free millet cookie (I had my reasons), to becoming a fairly decent gluten-free almond cookie, to become a fantastic almond cookie that just happens to be gluten-free and vegan. The cookies are firm to crispy... Continue Reading →
For those of you who want to celebrate Rosh Hashanah, love scones more than you love honeycake, and are on a gluten-free diet, these scones will absolutely make your holiday. INGREDIENTS 7 ½ ounces (1 ⅔ cups) all purpose gluten-free flour blend (e.g. ATK baking flour) 3 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt... Continue Reading →
(ovo-lacto, gluten-free) JUMP TO RECIPE Gluten-free pizza crusts are becoming more and more popular at pizza restaurants. My wife was excited by this trend until she discovered two disturbing facts: 1) many of the gluten-free pizzas have so much cross-contamination with flour that the secondary gluten makes her sick, and 2) most of the crusts... Continue Reading →
Every Pesach, we make a Sephardic charoset of raisins, dates, orange, and nuts. I tried to capture that flavor profile in these gluten free muffins that are also egg free and vegan possible. I should warn you that these muffins are very orange-forward in flavor. I personally love the tang of the orange, but many... Continue Reading →
Wolfsong Diner 