Gluten-Free

Mushrooms, in combination with aromatic herbs and vegetables, lend a rich, earthy flavor to this stock that can be used in vegetarian dishes as an alternative to meat stocks. [b]Mushroom… Read More

In collaboration with Slow Food USA, Bauman College developed a recipe for their Meatless Monday Campaign. As part of this campaign, Anson Mills donated Sea Island White Flint Corn Grits… Read More

It’s October 4th and that means it’s National Taco Day! Tacos are loved all over the world and can contain any combination of protein, vegetables, and toppings. So, you know… Read More

My name is China Kruip, and I’m originally from Santa Barbara, CA. I started cooking in college and quickly became passionate about making my favorite recipes more healthy and creating… Read More

Our Natural Chef students are reaching the end of the Spring 2017 term, which means it’s time to demonstrate all of the knowledge that they’ve gained during the past 6… Read More

Natural Chef alumna, Hillori Hansen, and her daughter, Sienna, show us how to prepare a simple and delicious seasonal fruit salad that will be sure to delight friends and family… Read More

A Simple Side This Asian-style dish uses miso to add an earthy richness to blanched green beans. The combination of sweet and salty from the mirin, local honey, and tamari… Read More

Bandakka Curry With influences from Indonesian and South Indian cuisine, this rich, Sri Lankan curry, adapted from Charmaine Solomon’s The Complete Asian Cookbook Series: Sri Lanka & The Philippines, features nutrient-dense… Read More

Mousse Makeover This recipe is a nutrient-dense version of a classic chocolate mousse, in which the heavy cream, refined white sugar, and eggs are replaced with maple syrup and avocado. Maple syrup is an… Read More

Purslane is a crunchy and tart weed that packs a nutritional punch. It is high in vitamin E, vitamin C, beta-carotene, and omega-3 fatty acids (ALA). Beets provide important minerals… Read More