All posts filed under: Dairy-Free

flourless walnut spice cake on a platter.

Flourless Walnut Cake with Coffee + Spice Versions

Flourless Walnut cake is perfect as written– the coffee or spice variations take it next level. Three primary ingredients, a few simple steps, for beautiful cakes all winter. This Flourless Walnut Cake and its coffee or spice versions deliver on a promise of uncomplicated simplicity.

One bowl of Pumpkin Black Bean Soup with spoon.

Pumpkin Black Bean Soup Two Ways + Leaning In

Comfort food at its best, let Pumpkin Black Bean Soup be your secret weapon in defense of friendship. Put together this rich and fragrant rusty-brown soup in a flash with canned ingredients from your pantry, or more slowly with dried black beans you cook yourself. Directions for the easy way and the beans-from-scratch way are included. Pumpkin finally gets a reprieve from its sugar and spice gig in this savory combo with black beans and cumin.

Caraway Rye Black Bread for Fall

Caraway Rye Black Bread is the lovechild of loaves of deli rye and pumpernickel. Deep dark richness comes from molasses, cocoa powder, and ground coffee beans or instant espresso powder. The unmistakable sweet warmth comes from a generous amount of caraway seeds typically found in a lighter rye bread. It is the first annual batch of Caraway Rye Black Bread that marks the welcome of autumn official at our house.

Two plates of fajitas with avocado tomatillo salsa.

’80s Flashback: Tex-Mex Beef Fajitas + Tangy Avocado Salsa

Back in the ’80s we thought we were so cool to make fajitas at home. Tex-Mex was a new rage and it became a fun new party food. Back in those days, we made fajitas with a thick London broil, sliced and then marinated, each slice grilled individually. The peppers (only green bells were readily available in those days) and onion were flash-sauted on the stovetop. What did we know? This zhooshed up version takes fajitas next level . . .

Offloading Zucchini: Zingy Lemon Ginger Zucchini Cake

Or how to say thank you for a huge bag of summer squash and mean it. Why people grow so much zucchini is a perfectly legitimate question. As a species we just never catch on that just three zucchini seeds will feed the whole neighborhood. How do we possibly forget year after year? The jokes about the overabundance of zucchini and the lengths people go to get rid of it are only funny because they expose this human flaw. Neighbors drop off squashes the size of baseball bats to your front porch, ring the bell and run so you can’t refuse it. Little old ladies give away brown paper grocery bags of zucchini at every church function. And if you grow a garden, you’re rolling in it by mid-summer. Even using the grate-and-hide technique of sneaking zucchini into everything– meatloaf, chili, soups and stews, and baked goods, there is only so much one can be expected to eat. I worked out this brightly-flavored zucchini cake as a way to draw down an enourmous supply I …

Anti-PB + J: Crunchy Cold Buckwheat Noodle Salad

As a kid I hated peanut butter and jelly sandwiches. The basic components were good, I thought. But jelly seeping through the bread, the gluey palate-sticking nature of the thing, and the whole sandwich mangled by a thermos smacking it inside the lunchbox of a girl with a purposeful stride? Thank you, but no. If Crunchy Cold Buckwheat Noodles in Peanut Sauce had been popular among suburban moms so long ago, it would have been my absolute lunchbox preference. The chewy buckwheat noodles draped in a velvet cloak of spicy, gingery

a bottle and glass of rose wine with shrimp melon salad

Cool It On Down with Sweet + Spicy Shrimp Melon Salad + Chilled Quady North Rosé

Scorching record-breaking heat is promised across much of the U.S. this week, and you need cooling solutions, right? You’re going to need this– the best simple yet fancy cooling salad I can think of– light, fresh and hydrating, and ever so tasty. When you eat it, try to imagine someone nearby fanning you with a palm leaf. Can you feel it? This refreshing salad was made to serve with an equally refreshing chilled rosé. I love the 2020 Quady North Rogue Valley/Southern Oregon GSM Rosé for it’s South-of-France typicity we don’t often find in an Oregon rosé.

Douglas Fir Tip sorbet and hazelnut cookies

On the Cutting Down of a Forest: Douglas Fir Tip Sorbet

Our sweet little home melts into the backdrop of a 260+ acre forest. We have loved the forest for all it gives. Birdsong, shade, the ever-present rustling of the treetops, the pure fresh earthy scent that’s especially noticeable in the early mornings, and the eerie sounds that call from it after dark. Beginning Tuesday, as happens in Oregon, the crop of timber– the entire forest– will be harvested. By September what once was a Douglas Fir forest will be three new homesites. We knew this would happen one day. We just liked to think that one day was 20 years from now. What does one serve on the occasion of a forest being cut down?

hazelnut cookies sitting on chair in Oregon field

Rustic + Lovely: Hazelnut Meringue Cookies

Oregonians are rightfully proud of our home-grown hazelnuts, with 99% of U. S. hazelnuts grown right here in the Willamette Valley. This fast and simple four-ingredient recipe (five if you use the optional almond extract) features them like the heroes they are.

Nutty meringue cookies have been around for decades. The difference here is that I’ve developed this recipe to feature as much hazelnut flavor and texture as the egg white meringue will hold. Don’t let this quiet beige cookie fool you– they pack in a lot of hazelnut along with their very pleasant crispy and chewy texture.

Strawberry ice cream dairy free and strawberry sorbet

Berry Season: Strawberry Sorbet + Dairy-Free Ice Cream Duo

The only thing better than ice cream for dessert is ice cream and sorbet for dessert! Making both with the same fruit makes a beautifully balanced contrast of color, tanginess, sweetness, creaminess and frostiness. This type of dessert duo is one of my entertaining go-to’s. The frozen desserts can be made in advance– a big win for the host! There is something show-stopping about serving it this way. I like to serve my ice cream/sorbet duos with some type of cookie, often a shortbread or something nutty.