Monthly Archives: September 2013

Buckwheat Crepes—Gluten and Dairy Free

For a thin but robustly flavored crepe, buckwheat has no peer. And talk about versatility! As an entrée or a sweet you can enjoy these tender flatbreads for breakfast, lunch or dinner, and they’re great in a packed lunch. For a savory dish, roll or fold in a filling such as sautéed kale and spinach… Continue Reading

Kasha Tabouli

For a refreshing—and gluten free—tabouli, substitute either kasha or quinoa for the more traditional bulgur. Kasha will yield the most substantial, hearty and robustly flavored grain salad. Whereas milder-flavored quinoa will best mimic bulgur in terms of texture. Either grain makes a first class tabouli. Serves 4 2 cups boiling stock or water 1 cup… Continue Reading


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