Looking for a quick, tummy-warming recipe for the weekend? Try this hearty and seasonal pumpkin chili, courtesy of Go Dairy Free. Naturally gluten-free, dairy-free, soy-free, and nut-free, it can also be made vegan by replacing the ground turkey with black beans or your favorite root vegetable. We love recipes that are easy, healthy, and hearty!
This is a delicious, RICH, chocolate-y cake invented in Vienna by a 16-year old! In 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich’s kitchen. While the guests enjoyed the cake, it didn’t become an Austrian delicacy until Sacher’s son, Eduard, refined the recipe and started serving it at the Hotel Sacher, which he founded in 1876.
Halloween is coming up, which means lots of sweets and indulgences will be up for grabs! For those with food allergies and especially for parents of children with food allergies, this can be an especially challenging time, since some of the very allergens that trigger dangerous reactions will literally be up for grabs. Below is a helpful article from The American College of Allergy, Asthma & Immunology containing tips for an allergy friendly Halloween.
As many of you guessed in our Facebook trivia giveaway, food allergies in the US have increased by 50% between 1997 and 2011, according to a 2013 study published by the Centers for Disease Control and Prevention. Researchers estimate that up to 15 million Americans currently have food allergies, and 1 in every 13 children is affected. That’s roughly two in every classroom!
It’s Fall and that means it’s pumpkin season! I love pumpkin season, mainly because I love pumpkin-flavored sweets, but also because it conjures up images of golden leaves falling from trees, and cheesy as this may sound, because Fall is when you can start feel the vibration of the holiday season in the air. Things are changing in the Fall – kids are going back to school, colleagues are rejuvenating after summer vacations, and people are getting ready for colder weather and big family/friend get-togethers. I’ve already broken out the hot cocoa and pumpkin-flavored coffee, and now it’s time for Fall recipes!
When I lived in London, I loved being able to hop on the Eurostar and 3 hours later arrive in Paris. To me it really was one of the greatest perks of living in London. Paris has such amazing food, wine, fashion, gardens, art – you name it – and it was hard for me to make a trip there without indulging at least a little bit (or a lot) in all of these. The problem started when I became more and more aware of my gluten intolerance and started changing my lifestyle to accommodate that intolerance rather than blindly eating whatever I wanted and enduring the familiar bloating and exhaustion that would then haunt me for days.
Our first Member Specials are here! We are so excited to be able to offer 100% raw organic chocolate macaroons made exclusively for the Tasteful Pantry by one of LA’s best (in our opinion, THE best) vegan restaurants, Café Gratitude. Made from the finest all-natural ingredients, this delicious chocolate macaroon will envelope your taste buds with its rich chocolate flavor and hearty coconut texture.
As we say goodbye to summer and head into fall, I thought I would make a hearty dish that could be cooked either outside on the grill or inside on the stove. I love how the marinade for the beef gives the dish sweet + salty + spicy elements. The best part is that it is super easy to make and can be prepared with many different variations. The first variation is the type of meat involved. A lot of Korean BBQ beef recipes use short ribs. I personally like going to the Japanese market and buying Shabu Shabu meat (Shabu Shabu is Japanese hot pot where the meat is sliced super thin). The marinade can also be used on other meats (e.g. chicken, pork). The second variation is how the dish is served. Tonight, I decided to have it in the traditional style, over rice and with some roasted broccoli. There really is something about beef + white rice, but that is another story. I’ve also done this beef as the filling in a Latin/Korean taco using a corn tortilla (yes I am trying emulate the LA food truck trend), and as lettuce cups using iceberg lettuce. And, since my stomach is not a fan of onions, I left the onions out of this recipe – it still was delicious.
We recently discovered a new concept in donuts right here in LA (Highland Park to be exact) and were so excited to hear that they had gluten-free and vegan options! Donut Friend, which is opening on Sept 24, is a new kind of donut shop that doesn’t make their donuts the night before – they make them to order. With an interesting assortment of flavors like Apple Pie, The Jelly Sound (strawberry jam, ricotta, sugar glaze, olive oil), and toppings like basil, sriracha, Gruyère, and of course all your normal chocolatey, fruit and sugar glazes, Donut Friend definitely seems like it’s aiming to give our taste buds a whirl.
While we’re on the topic of Asian food, here’s a super easy recipe for gluten-free, dairy-free Korean green onion pancakes made with rice flour, from The Gluten-Free Asian Kitchen. Normally made with wheat flour, the switch to rice flour is a seamless one for this recipe. Perfect for an afternoon snack or dinner accompaniment. Or for a heartier version, chop up your favorite protein or even kimchi and add to the batter (use about 1/3 cup per pancake). Enjoy!