Q: I am in love with the kale salad you can buy at Costco right now, but I can't eat the poppy seed dressing included in the kit. Can your readers recommend a recipe for a vegan and gluten-free poppy seed dressing? I am happy to make substitutions where I need to!
As a member of the punk band UK Subs, vegetarian musician Nicky Garratt spent a lot of time traveling the world, searching for meatless meals along the way. This often meant having to fend for himself, and as he learned to cook, Garratt discovered that the cuisines of India, North Africa, and the Middle East were "goldmines" of vegan-friendly flavor, color, texture, and aroma.
You could make these no-bake peach tarts because you can't bear to turn on the oven on a hot summer day. You could make them because you're gluten-free or raw or vegan or paleo or whathaveyou. Or, you could make them because the combination of ripe peaches, ginger, and coconut is simply irresistible.
Strawberries, chocolate and hazelnuts? This pair of summery desserts not only combines a few of my favorite flavors, it also features a dairy-free pie crust that uses a smart technique to create a flaky, buttery crust without vegetable shortening or margarine.
With three barbecue potlucks to attend this weekend, I've been thinking about dishes that can serve a crowd, are easy to transport, and aren't too complicated to cook in this scorching weather (anything to avoid turning on the stove or oven!). My solution? A simple yet refreshing summer watermelon dusted with chile, salt, and lime.
Let's say you've conquered the raw kale salad. Maybe you massage it, maybe you don't, but it's definitely no surprise anymore to sit down to a big bowl of raw, dark greens and chow down. But perhaps now you're a little bored. You want something more — a recipe to impress your kale-loving friends and shake you out of your salad stupor this summer. Smoky and garlicky, studded with chunks of grilled bread, this grilled kale salad is it.
Pasta salads are infinitely flexible, delicious, and ready be dressed up. When I get a crush on a cheese or a vegetable the pasta salad plays impresario, showing off its charms. But I can get easily carried away; if goat cheese, why not Parmesan too? A handful of dried fruit, toasted pecans, three cruciferous vegetables, and a gilding of bacon, and pretty soon we're in the third ring of a salad circus.
While elaborate salads are delightful, there are times, like right now in picnic season, when it is better to strip it down to the basics and keep it simple. This reader favorite has a mere handful of ingredients, but they're winners — feta, olives, snap-tender broccoli, and colorful pasta. This is the easy pasta salad party you need this week.
Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as "gateway kimchi" — it's lightly fermented (or not at all), so it isn't as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate.
When you have severe or multiple dietary restrictions, traveling can be frustrating, depressing ... or a lot of fun, especially if you do some advance planning. Here are a few things I've learned from personal experience on the road and in the air.
Do you love horchata? This sweet, creamy, rice-and-almond-based drink is not to be missed, especially now that summer is here and a cool, refreshing drink is always appreciated. While traditional horchata contains milk and sugar, it can also be made without dairy and lends itself well to sugar alternatives such as agave or dates. Read on for our classic Mexican horchata recipe with some extra ideas for non-dairy and sugar-free alternatives.