Gluten-Free Goddess Recipes

I have a tasty tip for you. Why not spice up your turkey leftovers this year? Rather than the typical turkey soup, or reheated bird and stuffing, I say perk up your taste buds. Make enchiladas! This recipe is an homage to my sons who tend to like their enchiladas with roasted green chiles and tomatillo salsa. Not to mention, drizzles of fresh lime juice, or chunks of sweet pineapple. My latest version in this familial genre features leftover turkey and sweet potatoes- a combo that makes for some seriously scrumptious enchiladas. I kid you not.  As always, make these as mild or as spicy as your little heart desires. Be well- be safe! Take care of each other. Karina xo

A Tea Bread Slice That Tastes Like Pie? Yes please. For the holidays! I am forever looking for ways to bake with pumpkin (aren't you, Babycakes?). So I absolutely had to share our latest recipe, baked fresh and warm and tender and spicy, just this morning, filling our chilly kitchen with the cozy autumnal aroma of pumpkin pie. It was simply too darn tasty to keep to ourselves. We are, after all, in the thick of the season of gratitude and giving. And the best part is- for many of us- this gluten-free recipe has nary a single gum. No xanthan gum. No guar gum. No locust bean gum. No weirdo ingredients. Just a whole lotta YUM. Have a safe and delicious holiday weekend! Karina xo

Gluten-Free Pumpkin Cheesecake, Darling. Silky. Creamy. Divine. Quick question. Friendsgiving/Thanksgiving is just around the corner. The annual Pumpkin Spice Love Fest has been tickling our tastebuds for weeks. So I ask you. Are you tired of the sensible, traditional pumpkin pie? Wanna kick things up and create some gluten-free love food for the vegans and dairy-free folks visiting this holiday season? Every family has one. Or two. Or six. Are you with me? Because I am here to lure you- with a silver fork-worthy dessert recipe totally worth baking. This is a silky, creamy pumpkin cheesecake that begs for a party. Or a family rumpus. One of many last hurrahs as daylight dwindles darkly toward the Winter Solstice low point, flickering her last sigh Northward before the pale glare of January dawns in all her cold and sober glory (and I step- ever so gingerly- on the reality check scale). And maybe, sigh. A little hint of a sigh. Because even though it is pre-Thanksgiving, pr

Beauty that tastes delicious! Today's recipe is perfect for the holidays. It's a beautiful, lipsmackingly yummy quinoa recipe featuring roasted butternut squash, cranberries and pecans. Classic winter holiday flavors. Gorgeous color. A fresh and eye catching dish to grace your Friendsgiving, Thanksgiving, or Christmas Eve table. Or even your Christmas Day buffet.  Or your New Year's Eve shindig. You name it. Serve as a colorful vegan main dish - or a side dish. Or stuff a vegetable (it would be fab and hip served in roasted bell pepper halves, or roasted acorn squash). Note: Red quinoa has a milder taste than the standard quinoa. So if you think you don't like quinoa, try the Inca red. I suspect you'll convert to quinoa love. Cheers! Karina xo

This dairy-free gluten-free recipe is worth the effort. Especially if you are gluten-free AND vegan. Plan to make it a day ahead. Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust. This pie is radical. Dairy-free. Gluten-free. Gorgeous. Delicious. Yep. Love, Karina xox

We're always tinkering here at Casa Allrich. So forgive me for changing up a classic, tried and true pumpkin muffin recipe . A recipe that did not- necessarily- need any tinkering at all. It was as scrumptious as it has always proved to be. Except. Well. I don't like  xanthin gum anymore (never really did like it, honestly). And I've been trying to avoid rice flours (if I'm going to eat rice it's going to be in a bowl with some delicious spicy curry on top). I have also been seeking a simpler gluten-free flour combo I can count on. In other words, versatile. And so, I fool around with ratios and flours and stuff. Because ya never know. Our latest favorite GF flour combo is proving to be an astonishingly simple blend. All you need is a coffee grinder. And not even a fancy one (we use our little Krupps). The primary flour we're using now is oat flour- from certified gluten-free oats , ground up fresh in our little coffee grinder. The second flour is cassava starc

Orange is the New Black. The darker and darker nights ahead creep toward us, soft and slow but deft on black cat paws. I wake to the dry scratch clatter of leaves spinning down the gravel stone driveway, riding the wind skedaddle style like a gaggle of arrowed geese. I yawn awake dreaming of soup, imagining my favorite wooden spoon stirring the humble beginnings of some jewel toned potage as the French like to call it. Or so I'm told. I don't speak French. I'm craving soup today like a mad woman, you see. Like some Shakespearean witch in the thick wild woods, I long to stir a little seasonal magic into a pot of silky, orange hued soul food. So this week I conjured cooked up a curried fall classic. Every year from October through December I make batches of this gorgeous, comforting soup. That just so happens to be gluten-free, dairy-free and vegan. The secret is- use ripe flavorful squash. Choose a butternut squash with firm golden-tan skin. The squash should make

Cape Cod and cranberries... The two go together like Beatles and Sunday. And I was imagining a tea bread that might work for gluten-free French toast. The sort of breakfast you'd like to wake up to on Christmas morning. Something warm with melting butter and cozy cinnamon. Something festive. You know, special. Not your average grab-on-the-go with coffee nosh. A gluten-free bread worthy of a holiday. Like Thanksgiving. Or any given Sunday.  That's how it all started. When it dawned me. Cranberry bread. Why not? It's simple. And not too sweet. It flirts magically with maple syrup. So I started daydreaming about the tart little berry that is a bog's ruby jewel. And a gluten-free cranberry bread recipe was born. Karina xox

It's time once again. As the Wheel of the Year turns once more around the sun, we wind our collective clocks back, bidding Adios! to Daylight Savings, and twilight creeps one hour closer starting this Sunday. So I thought I'd reprise two favorite Fall recipes before the weekend. Both are redolent with old fashioned autumnal goodness to cheer you onward. Warm and subtle spices. Maple. Apple. It doesn't get any comfy-cozier. First up is an easy, favorite side dish of mine- maple roasted acorn squash. Simple and divine. The second dish is one of my oldest tried and true recipes.   It is from my very first Thanksgiving as a married woman, in fact. We won't discuss how long ago that was, Darling. But. I will admit it was back with Husband Number #1 (him being the first and all). I was anxious to do it up with style on my first Thanksgiving (as any blushing bride would be) and had the creative inspiration to use cornbread and apples as a stuffing instead of