Red Lentil Pasta
February 9, 2024
Classis Style, Desserts, Vegan & Gluten-Free Recipes
Classis Style, Desserts, Vegan & Gluten-Free Recipes
The gluten-free gnocchi I invented when I missed gnocchi too much. Sebago potatoes, rice flour, tapioca starch — pillowy, springy, freezable. Brown butter sage canonical sauce + vegan variation.
The Bretons made savoury buckwheat crepes 1,000 years before anyone needed “gluten-free”. The proper version, with mushrooms and spinach and a fried egg in the middle. Vegan variation included.
Proper vegan pumpkin risotto where half the pumpkin gets blended into the stock and half goes in roasted — so every grain is golden. Finished with cold olive oil and crispy fried sage. 40 minutes.
The vegan curry I cook more than any other — one pan, six ingredients, 25 minutes, costs to feed four. Two hits of garam masala, full-fat coconut milk, lemon to finish.