Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Twice-Baked Quince
Fall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.
Eggplant Polpettone
Looking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.
Salt Cod Salad
Put the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutes
Creamy Autumn Squash Soup
Transfer the soup in batches to a blender and blend at high speed until smooth.
Apple Walnut Cake
To make the cake gluten-free, sub 1 for 1 GF flour for AP flour.
Corn and Pine Nut Stir Fry
If you don’t want to shuck fresh corn, you can make this with frozen, just remember 1 ear of fresh corn= 1 cup frozen kernels.
Tomato Upside-Down Cake
When you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!
Pan Glazed Tofu
Pan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.
Creme Caramel, Flan
Crème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it’s so quick and easy to make!