Stir-fried Tofu and Vegetables with Miso Sauce
on Nov 2, 2009 in CORE soy higher-fat gluten-free eat to live I don't post a lot of stir-fry recipes because, as I've mentioned before, I tend to make them by feel, adding whatever amounts of vegetables and sauce feel right. Since I usually use the same basic ingredients, most of my stir-fries taste about the s...

Fat-Free Pumpkin and Raisin Biscuits
on Oct 26, 2009I used to love biscuits. I was raised on my mom's Bisquick biscuits and sometime during college graduated to baking and devouring Southern-style biscuits made with White Lily flour and lots of butter or margarine. Living alone in my tiny student ap...

Lemony Quinoa with Butternut Squash
on Oct 19, 2009 in CORE holidays gluten-free eat to live At the farmers' market a couple of weeks ago, I picked up two butternut squash that were each about the length of my hand. Since I love roasting butternut with a touch of lemon, I was considering cooking them in that tried and true (but unimaginativ...

Spiced Rice and Lentil Squares
on Oct 13, 2009 in gluten-free eat to live (A huge thank you to all of you who have donated to Farm Sanctuary so far. We're almost 3/4 of the way to our goal!)Unlike a lot of people who love to cook, I don't tend to pick up cookbooks and read them like novels. The majority of the cookbooks o...

A Thanksgiving Tradition
on Oct 8, 2009 in events My daughter E had her first turkey when she was in preschool. Her class was learning about Thanksgiving, coloring pictures of turkeys and folding paper into pilgrims' hats, and her father and I decided to start a family tradition so that when it was...

Sweet Potato, Okra, and Chickpea Gumbo
on Sep 29, 2009 in Southern cooking gardening gluten-free eat to live With okra, as with most things in life, size does matter. When you're talking okra pods, smaller is better—tender and tasty. Let them grow too big and they become tough and woody (bad for a vegetable). However, when it comes to the plants themse...

Roasted Beet-Tofu Burgers
on Sep 21, 2009 in CORE soy higher-fat gluten-free eat to live High Noon Café, the only vegetarian restaurant in Jackson, Mississippi, where I live, serves the most unusual veggie burgers, bright red with beets and soft in texture from the tofu. The first time my husband recommended I try one, I was afraid t...

Chipotle Barbecued Tofu
on Sep 14, 2009 in soy higher-fat gluten-free I love barbecue, but I have to admit that I don't always take the time to make my own sauce. The bottled stuff is so quick and easy, though I have yet to find a brand that I really like. I may stop using bottled barbecue sauce completely, however,...

Creamy Zucchini and Basil Soup
on Sep 10, 2009 in CORE Vita-Mix higher-fat gluten-free eat to live While I personally didn't manage to coax a single squash out of my insect-infested garden this summer, some of you are lucky enough to be reaping in piles of the stuff. So the zucchini part of this recipe is for you. The basil part of it is for me:...

Almost Instant Frozen Fruit Yogurt
on Sep 1, 2009 in CORE Vita-Mix soy Ridiculously Easy gluten-free eat to live It's not often I get to have dessert for breakfast and consider it a healthy meal, but that's exactly what I did yesterday. A sudden craving for something frozen and sweet got me thinking: Why are some foods considered breakfast and others dessert?