What happened to the world of gluten-free cookbooks? One minute, they were a niche category in the market, with an earnest, committed fanbase. Now, suddenly gluten-free cookbooks are some of the most gorgeous and enticing options in the cookbook section, from Flourless: Naturally Gluten-Free Desserts to The Art Of Eating Well: Helmsley And Helmsley.
And Green Kitchen Travels, the newest book from Green Kitchen Stories bloggers David Frenkel and Luise Vindahl is one of the pretty—and pretty delicious—ones. Frenkel and Vindahl are intrepid travelers and curious eaters, and their new book shares recipes and ideas they gathered from their feast around the world.
Here are just a few insights we've scored from the book:
Does anyone really ever love crumbly, grain- and lentil-based veggie burgers? If you've steered clear, you'll want to know you can make chewy, cheesy burgers from just three ingredients: Grate 1/2 lb of halloumi cheese into a bowl, then grate in a large carrot and a small zucchini. Toss with chopped mint or your favorite spices, then form into six patties and panfry in a dry nonstick pan until golden and soft. Done.
Plenty of gluten-free recipes call for swapping out pasta for shredded zucchini noodles. But using more flavorful vegetables like peppery daikon or sweet carrots works even better—especially when those noodles are coated with a zesty peanut sauce like these are.
To turn an ordinary breakfast smoothie into an antioxidant-rich, health-boosting lassi, blend in a couple teaspoons of freshly grated or powdered ginger and 3 to 4 teaspoons of ground turmeric.
No time to slow-simmer a batch of jam? No problem. The jelly-like gel that chia seeds create when soaked in water can make an instant fruit thickener. Just mash a couple cups of raspberries, and whisk in 2 tablespoons of chia seeds and 2 teaspoons of maple syrup or honey. Let stand, stirring occasionally, for 10 minutes, and your jam is ready to top waffles, toast, or yogurt.
