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Gluten-free

A quart container filled with cooked chickpeas.

How to Cook Chickpeas and Beans from Scratch (Stovetop, Slow Cooker, Instant Pot)

October 4, 2017

Here I've pickled peppers, onions, and fennel, and I've been tucking the mix into sandwiches, spreading it atop melty cheese toasts, and, as intended, sprinkling it over just-baked pizza. I imagine it would be fabulous with grilled bratwurst or in a Philly cheesesteak-style sandwich. // alexandracooks.com

Simple, Quick- Pickled Vegetables

September 29, 2017

Two quart containers filled with tomato sauce.

Marcella Hazan Tomato Sauce with Onion and Butter, Simplified

September 20, 2017

A platter topped with a raw corn salad made with tomatoes, feta, and lots of herbs.

Raw Corn Salad with Tomatoes, Feta, and Herbs

September 14, 2017

A bowl of chicken and cabbage salad with Thai dressing.

Thai-Inspired Chicken and Cabbage Salad

July 7, 2017

This kale and quinoa salad has a lemony-mustard dressing, dried cranberries that plump with the cooked quinoa, crisp celery, toasted almonds, and goat cheese. It comes together in a snap and has been a welcomed addition to the summer salad rotation. It also keeps well in the fridge for days, making it perfect for lunch-on-the-go or a picnic at the beach. I find it irresistible, and while it's a great side salad, it's nearly a meal in itself. // alexandracooks.com

Kale and Quinoa Salad from Love Real Food

July 2, 2017

This summer vegetable salad comes together in no time—as the shallots macerate in the vinegar for the dressing, you can prep everything else: slice the radishes, turnips, scallions, etc. With a hunk of bread on the side, the meal is complete. // alexandracooks.com

10-Minute Meal: Greens + Tuna + Shallot Vinaigrette

June 25, 2017

A whirl of sweet hydration is just what I need as hotter days move in or, as it turns out, even when they don't—I've been making this blueberry-almond smoothie every day, rain or shine, brisk or balmy. // alexandracooks.com

Healthy Blueberry-Almond Smoothie

May 23, 2017

I’ve been making this oat and quinoa porridge nearly every morning for breakfast since learning the recipe, and while it’s a bit more work than other cooked-from-scratch hot breakfast cereals, it’s well worth the effort. An aromatic, light but satisfying, perfectly sweet porridge that comes together in a snap. // alexandracooks.com

Jean Adamson’s Quinoa-and-Oat Porridge

May 19, 2017

This curried chickpea and lentil soup is a recipe that can be adapted to taste and to what you have in your pantry. I've added chickpeas, omitted the greens, used vinegar in place of the lemon juice, and it always turns out well. Most important, it comes together alarmingly quickly but has a simmered-all-day-kind-of taste. // alexandracooks.com

Curried Chickpea and Lentil Soup

March 16, 2017

An overhead shot of one-pot Moroccan chicken and rice with dates, harissa, and pistachios.

Harissa-Spiced Chicken and Rice with Dates & Pistachios

March 10, 2017

Assembled chickpea taco bowls with lettuce, lime, sour cream, and cheese.

Chickpea Taco Bowls

January 27, 2017

In this kale Cesar salad, the dressing is light and lemony and the kale itself is extremely soft and tender. It's also vegan, the dressing made with vegannaise and vegan Worcestershire. The combination of curly kale, massaged till tender, quick-pickled onions, and toasted pumpkin seeds, which add so much texture and flavor, is so good. I think this is one you have to taste to believe. // alexandracooks.com

Honest Weight’s Vegan Kale Caesar Salad

January 20, 2017

A platter of sheet pan roast chicken and Brussels sprouts.

Sheet Pan Roast Chicken with Brussels Sprouts & Balsamic

January 6, 2017

A large bowl of chicken and cabbage salad.

Chicken and Cabbage Salad with Sesame Seeds, Scallions and Almonds

January 4, 2017

This fall tabbouleh is so refreshing and includes pomegranates, apple, and walnuts. What's more, no cooking is required — bulgur simply needs to be soaked in cold water for about an hour. // alexandracooks.com

Fall Tabbouleh with Apples, Walnuts, and Pomegranates

November 30, 2016

Roasted delicata squash with chilies, lime, and cilantro.

Roasted Delicata Squash with Chilies, Lime & Cilantro

November 21, 2016

A bowl of Slow cooker butternut squash soup with apple and coconut milk.

Slow-Cooker Butternut Squash and Apple Soup

November 11, 2016

Gramma's mustard sauce in a Weck jar.

My Grandmother’s Mustard Sauce (AKA: “The Ham Sauce”)

November 5, 2016

A bowl of apple pie overnight oats.

Apple Pie Overnight Oats

October 28, 2016

A pot of curried chickpeas with cauliflower and coconut milk.

Curried Chickpeas with Cauliflower and Coconut Milk

October 7, 2016

A bowl of homemade vegan chocolate mousse made with whipped aquafaba.

Vegan Chocolate Mousse (Aquafaba + Almond milk)

September 23, 2016

I love this recipe for roasted mushrooms. It's a two-step process — the mushrooms roast first covered in foil — then uncovered until their edges brown. I love the technique because during the initial roasting a flavorful broth materializes, giving you two products for one effort. The mushrooms and sauce are especially good spooned over polenta. // alexandracooks.com

Roasted Mushrooms & Creamy Polenta

September 16, 2016

A bowl of stewy chickpeas with tomatoes and feta.

Stewy Chickpeas with Tomatoes and Feta

August 30, 2016