Explore our curated collection of 5 recipes originally created by ediblevancouver.ediblecommunities.com.
This recipe makes so many cabbage rolls that you may want to freeze them. To do so, once filled and rolled, they can be laid on a baking sheet and frozen and then bagged up and kept in the freezer for future use. I like to take a few out at a time and cook them as needed.
Lock that luscious mushroom ricotta and pistachio filling into delicate sheets of fresh homemade pasta to form beautiful, tender ravioli. To serve, the ravioli are swirled in a brown butter sauce with sage and kale, then topped with more pistachios.
Another way to enjoy that delicious mushroom, ricotta and pistachio filling is to serve it in these tasty gougères, which are flavoured with sage, thyme and nutmeg. Cut them in half to layer with filling or pipe the filling directly into their airy centres. Top with a dollop of crème fraîche and more pistachios.
I have fond memories of the food and smells of Japan. Since there is a large age gap between me and my sisters, summer trips there with my parents gave us precious time together while I was in high school. I have yet to go back with Reid, since a lot of the cuisine contains ingredients made with micro-glutens. (Hit me up if you want to help translate and travel to Japan with us!) Throughout the years, we’ve developed a collection of gluten-free Japanese recipes that we enjoy making at home, like this delicately light miso cod.
This is one of those traditional dishes that’s super easy to whip up using gluten-free pantry items, but you won’t find many restaurants offering a gluten-free version. For me, hot and sour soup is reminiscent of lunches at dumpling shops with Mama and Papa, a go-to order eaten with gluten-filled versions of Minced Pork Noodles with Cucumbers and addictively crunchy Smacked Cucumber Salad.