When I first made this, I wasn’t expecting to share it with all of you. It just looked like an easy, weeknight dinner that we could all eat together. I didn’t even photograph it, like I do most dishes that I’m hopeful of sharing. I only happened to snap a photo as I was putting . . .

 

Okay, I know this may not be the most exciting recipe I could have chosen to kick off our new cookbook tour. But this is an essential recipe–a building block, if you will–for several other recipes in the book. I found this out by getting partway through a different recipe that called for this sauce, . . .

 

My Sweetie Pie husband has this thing for Chinese sweet and sour dishes. He always gets excited when he orders them, and then is always disappointed when his plate arrives, glowing with sauce a shade of red not found in nature. So I had my eye out for a homemade, “natural” sweet and sour equivalent. . . .

 

When the Sweetie Pie and I were newlyweds, we would get a craving for curry. We’d head to the closest Indian restaurant, get our curry fix, and then head back home where we’d eat Pasta-Roni for the next three weeks. At that time, all curry seemed the same. Sometimes we’d get curry with peas and . . .

 

I can’t figure out to get an accent over the “e” in the title. This is not “Chicken Mohl”. This is “Chicken Mohlay”. And it is worthy of your attention. I have an old mole recipe that I made before babies. It’s quite complicated and involves roasting chiles and melting chocolate in a double boiler. . . .

 

Welcome again to Recipe Swap Friday! I’m so glad you’ve joined us today. I brought my newest, most favorite, just-sweet-enough treat (and it happens to be gluten- and dairy-free!) First though, I have to apologize. Because Recipe Swap Friday won’t be back next week, or the next week. This is going to be our last recipe . . .

 

Last summer, during our cookbook tour of Nourishing Traditions, I made this recipe which was divine. This dish made me think of the country-cousin to that recipe–a little less refined, less fussy, and more humble. Still, it was delicious. It wasn’t divine, but it was delicious. And it was easy. I made very few changes . . .

 

Whenever I’m looking for new allergen-friendly recipes, I like to search for vegan cookbooks. The recipes are guaranteed to be dairy and egg-free, and many of them will be gluten-free. It gets me a good bit of the way to a doable dish, and the rest I can usually adapt. It’s also an easy thing . . .

 

Hi, Friends! So glad you’ve joined us for our Recipe Swap Friday. For the next few weeks, we’re sharing treats that are just-sweet-enough. Mine will be sweetened with alternative sweeteners (honey, agave nectar, coconut sugar…..) but yours can be any treat that’s not-too-sweet. Join me? As usual, you can link up to your favorite recipe below, . . .

 

Maybe it seems odd to be posting a tea recipe here on allergen-friendly Monday. I once thought that all tea was free from major allergens. Alas, it isn’t so. Most commercial teabags have soy lecithin added. Some varieties include gluten (in the form of barley). It seems that not even the simplest concoction of herbs . . .