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A gluten-free vegan detox soup worthy of Peter Rabbit's sneaky excursions into Mr. McGregor's garden (that mischievous little rabbit- or as we like to say in my house... BUNNY! So it seemed only fitting I cook up a batch of bunny loving vegan soup today as fresh and non-toxic as could be. 1 cup light coconut milk, or more, to taste Heat the olive oil in a large soup pot set over medium heat and stir in the garlic, onion, and ginger (this seasons the oil). So if you love potatoes in soup, add a cup or so of peeled diced potatoes and cook them along with the green veggies.
On my To-Do List for nearly forever has been creating a gluten-free vegan recipe for my favorite childhood birthday treat- a fresh and fragrant orange cake with orange creme frosting. And the best thing is, not only do they taste like a certain retro frozen confection (you know the one- that orange Popsicle with a vanilla ice cream center), these beauties are gluten, dairy, soy, egg and rice free. 1 cup fresh squeezed orange juice at room temperature (fresh juice gives the batter a fresh, bright taste) I'm not a big rice flour fan, but if it's the one gluten-free flour you can use, try it and let me know how it works.
From the archives: I have been craving comfort food and shepherd's pie- even though it's been a warm and breezy week here by the Chama River north of Santa Fe. It's shorter and rutted and slightly curving downhill, not so far and away anymore. It won't come off, don't worry. Saute the ground meat or turkey in a large hot skillet till lightly browned; pour off the fat if there is any; return the skillet to the stove.