Late summer is golden cherry tomato season. Two varieties are showing up at my local market; Sungold Cherry Tomatoes (tiny rich golden round ones) and Yellow Pear Cherry Tomatoes (slightly paler yellow and pear shaped). Both are sweet, tangy and gorgeous. I look forward to them all year long, and my favorite way to eat them (other than popping them directly into my mouth!) is in this elegant Golden Gazpacho. This soup is inspired by Ana Sortun’s Golden Gazpacho with Condiments from her brilliant cookbook Spice. When I served this last Sunday at a BBQ, my guests asked, “Why isn’t all gazpacho like this?”
I’ve adapted the recipe to be gluten-free, allergy-friendly, and vegan. I’ve also adjusted the seasonings, since I find Ana’s salt threshold and mine astronomically different. (She loves lots of salt!)
If you aren’t vegan and not allergic to eggs, add two hardboiled eggs to the garnishes. Use a microplane, or the finest side of a box cutter to grate the eggs into “jimmies”, then toss with salt and pepper, and chill till ready to serve. (more…)
While it may be in the 90s here in Los Angeles, I’m still rocking the fall spirit. And seasonal spirit is expressed nowhere better than in the food we eat. It’s pumpkin season, alright! I’ve got four large gourds sitting on my front stoop, and a variety of smaller pumpkins all around the house. I’m also thinking about all the lovely things we can make with pumpkin. (for example, that nice looking Pumpkin Pie Smoothie from last week’s Allergy-Friendly Friday roundup!)
The following recipe is a hearty allergy-friendly gluten-free take on pumpkin soup. I’ve added sunflower seed butter for extra protein, making it more of a complete meal than just the starter that soup usually gets billed as. The cool coconut milk yogurt is the perfect finish to this lovely rich orange soup, and chives or green onions seal the deal. (more…)
Today’s recipe for Allergy-Free Roasted Asparagus Soup marks the beginning of a series of recipes I’ll be posting over the next several weeks, to help make it easier to celebrate an allergy-free Easter and Passover.
Springtime to me means merging the best of my varying culinary background. With a mother of Roman Catholic and Protestant decent and a Jewish father, I grew up celebrating both Christian and Jewish holidays. To complicate matters further, my father is half Ashkenazi (Jews of Central, Northwestern and/or Eastern European descent) and half Sephardic (Jews of Spanish and Portuguese descent). This hybridized childhood strongly influences my cooking today. You will find that the following series of recipes are suitable for either Easter or Passover dinner. Plus, they take advantage of seasonal farm-fresh ingredients to guarantee a healthy, wholesome allergy-free spin on your favorite old-fashioned standards.