Jen
Breakfast Hash, Revisited
Our local grocery store had blue potatoes in stock, so we had a colorful take on our usual breakfast hash!
Made with blue potatoes, mini yellow peppers, carrots, and Beyond Meat hot Italian sausage.
Hot Cooked Sorghum for Breakfast: gluten-free, vegan, oat-free
Sorghum is an awesome grain. It’s packed with nutrients like folate, vitamin B6, magnesium, and iron, as well as essential amino acids like tryptophan. It’s also delicious, with a nutty flavor and lots of versatility. When ground into a flour, it gives gluten-free baked goods a good texture and flavor, and when left whole, it can be popped like popcorn or cooked like oatmeal. On a cold day, hot sorghum is easy to make and will stick to your ribs. Ingredients 1 cup whole sorghum 3 cups water (unless your sorghum requires a different amount) pinch of salt toppings (optional, see notes) Instructions Cook the sorghum in a rice cooker or on the stove top according to package directions, with water and a pinch of salt. Serve with toppings of your choice, or leave plain. Notes Topping ideas: Chopped dates, any variety Chopped walnuts or pecans, with maple syrup A …
Vegan Cream Cheese Icing
This is a thin frosting that’s quick to make and goes well on cakes and cupcakes, like this Teff Chocolate Cake.
Teff Chocolate Cake: gluten-free, vegan, corn-free, rice-free
This cake is made in a pressure cooker! You need a cake pan small enough to sit inside your cooker, on some kind of platform (I use a cheap aluminum mini loaf pan). Other than that, it’s not too different from baking a cake in an oven.
Breakfast Hash – gluten-free, vegan, grain-free
This root vegetable hash is nice on cold mornings, or when you need a lot of energy to get through the day.
Cold Sesame Peanut Noodle Salad
Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks. Ingredients For the noodles: 1/2 package rice noodles 2 cups shredded cabbage 1 cup shredded carrots 1 large cucumber, cut into match sticks 2 tbsp sesame seeds For the sauce: 1/4 cup sesame oil (or other light oil) 1/4 cup peanut butter 1/4 cup rice vinegar 1/4 cup tamari, gluten-free soy sauce, or Bragg’s liquid aminos 2 tbsp minced ginger 1 clove garlic, minced 1/8 tsp white pepper 1 tbsp sriracha, red chili paste, or red pepper flakes, to taste Instructions Cook the noodles according to the package directions (usually 5-10 minutes in boiling water), drain, and add cabbage and carrots. Use an immersion blender to mix the sauce ingredients …