Leslie Cerier

10 Ways to Go Gluten-Free

Millet uncooked

Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond just replacing the few popular gluten grains wheat, barley, triticale, and rye in favorite recipes. It is a celebration of the earth’s bounty. There are more whole grains that do not have gluten. More choices, more whole grains and whole grain flours to mix and match with local, seasonal produce for an endless variety of daily meals. more→

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Basil and Sun-Dried Tomato Pasta

Basil in a glass

A delightful pasta dish seasoned with sun dried tomatoes marinated in white wine and fresh basil. This dish is quick and easy if you marinate the tomatoes earlier in the day. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.

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Lemon Walnut Bean Paté

White bean dip

This rich, nutty dip is great for a party or snack served with fresh baguette, pita bread, olives, carrot and celery sticks. Its texture is thick, like a paté. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier.

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Cool and Spicy Black Bean Dip

This tasty dip is simple to make and gets plenty of flavor from salsa and fresh cilantro. Use mild, medium or hot salsa, whichever you like. You can also always add more cayenne, ground hot pepper, for a hotter dip. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. more→

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Chickpeas with Tomatoes and Ginger

Chickpeas

This tasty stew of chickpeas and tomatoes is vegan, wheat-free, corn-free, heart smart, low fat, and best of all, delicious! Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. more→

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Cranberry-Orange Sauce

Cranberry-orange sauce recipe

Include this wonderful sweet yet tart cranberry orange sauce at your next Thanksgiving feast. Contributed by Leslie Cerier from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking* (reprinted by permission of the author and Square One Publishing). Try this sauce with the Tempeh Stew with Wine and Shiitake Mushrooms. Photos by Hannah Kaminsky of Bittersweet. more→

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Tempeh Stew with Brussels Sprouts, Sweet Potatoes, and Shiitakes

Tempeh, Brussels Sprouts, and Sweet Potato stew

Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking*. Photos by Hannah Kaminsky of Bittersweet. more→

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Nasturtiums are Delicious Edible Flowers

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