Nut-Free
1681 recipes found
Hot-Cross Buns
The hot-cross bun has been a Good Friday treat, eaten to mark the end of Lent, for centuries. It is a sweet yeast roll, fragrant with warm spices, studded with dried and candied fruit, and decorated with a cross on top. Bakers traditionally created the cross by slashing the dough or by laying strips of pastry across the crown of the bun; modern bakers usually use white icing to make the cross. While these are at their best when served warm, preferably soon after they have been baked, a quick toasting a slather of butter would more than salvage a day-old bun.
Arugula Piña Colada Smoothie
Pineapple and coconut milk are traditional partners in piña colada, so why not combine them in something that’s really good for you in this lunchtime smoothie?
Blueberry Kefir Smoothie With Greens
This green smoothie is really more blue than green, as the color of the blueberries predominates. But the greens are there, so in my mind it’s still a green drink. Half a banana wasn’t quite enough to punch up the flavor of the drink, but I found that a whole banana did the trick. I used a baby greens mix that included baby kale, chard (red and green), and spinach.
Pineapple Banana Mint Smoothie
This tangy, minty smoothie may have more adult appeal than kid appeal, but it’s certainly one of my favorites. I particularly like it made with almond milk. The pineapple in this drink will give you your daily requirement for manganese, and it’s a good source of vitamins C, B1, B6, copper and dietary fiber.
Strawberry Smoothie
This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture.
The Original Waldorf Salad
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Gluten-Free Whole Grain Cheese and Mustard Muffins
A savory muffin with a delicious strong flavor.One of my favorite savory muffins. Add the nuts if you want more texture, but they have plenty without them. Because the cheese and mustard add such a nice strong flavor, I don’t mind using a gluten-free blend that includes bean flour in these muffins because I don’t really taste the bean flour.
Oven-Baked Millet
Deborah Madison, in her wonderful new cookbook, “Vegetable Literacy,” put a new spin on millet that may have changed my millet-cooking life forever. She suggests cooking the grain as you would a polenta, which it kind of resembles when it’s cooked, with most of the grains breaking down to a mush while others remain crunchy. I’d always been a bit flummoxed by this uneven cooking and the texture of the broken-down millet (it’s a bit chalky). But serving it like a polenta makes perfect sense. You can serve it soft, right after it’s cooked, or let it set up and then slice it and crisp the slices or use them in gratins, as I do with cornmeal polenta. I was so taken with this idea that I decided to cook the millet in the oven, the way I do for my easy cornmeal polenta, after first toasting it in the pan. It worked beautifully.
Gluten-Free Cornmeal Molasses Muffins
Strong molasses provides a good source of iron in an easy-to-make muffin. One of my favorite breads is a steamed brown bread called Boston brown bread. It is made with cornmeal and flour, and is the inspiration for these muffins, which are easier to make. The strong molasses, which is a good source of iron, flavor will mask the bean flavor of commercial gluten free mixes, so feel free to use one.
Mango Buttermilk Smoothie
This mango-banana-strawberry smoothie is inspired by lassi, the creamy yogurt drinks popular throughout India. It's as easy to make as a smoothie should be. Just toss everything into a blender – the flesh of an entire mango, a handful of strawberries, half of a banana, a cup of buttermilk, a bit of honey and a few ice cubes – then blend to cool and creamy perfection. If you don't have fresh mango, frozen works just as well, and if you don't have buttermilk on hand (who does?), plain old yogurt will do just fine. Add a splash of milk to loosen if it gets too thick.
Beet Greens Frittata
The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year. It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September. Use whatever color beet you choose for this recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine. This is one of the most versatile dishes you can make with beet greens. Cut the frittata into wedges and serve as a main dish or into smaller diamonds and serve as an hors d’oeuvre. It packs well in a lunchbox, too.
Millet and Greens Gratin
Millet can be dry, but here there’s lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that I’d frozen a while back. Look for beets with lush greens at your farmers’ market. There’s a lot of variation from one bunch to the next; I judge the beets I buy as much by their greens as by the bulbs.
Bulgur Salad With Greens, Barberries and Yogurt
I bought some dried barberries at my Iranian market not too long ago and have been adding them to frittatas and salads. They’re tart dried fruits, about the size of currants. You can substitute dried cranberries or dried cherries for them.
Savory Whole-Wheat Buttermilk Scones With Rosemary and Thyme
These rich, herbal scones are savory like American biscuits, with the added nutty, wholesome dimension of the whole-wheat flour. They’re great with cheese and with salads, soups and stews.
Banana Wild Blueberry Smoothie With Chia Seeds
Because I use frozen organic wild blueberries for this, I don’t need to add any ice cubes. You’ll need to soak the chia seeds for several hours or overnight.
Spicy Tunisian Carrot Frittata
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove. This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
Coconut Pineapple Pumpkin Seed Smoothie
I got the idea of making ice cubes with coconut milk from the nutritionist Jonny Bowden. You get the welcome coconut flavor, always compatible with pineapple, and the icy texture, but not so much coconut milk that the calories skyrocket.
Strawberry Muesli Chia Smoothie
I noticed a bottled strawberry/lime/chia drink in the refrigerator section of Trader Joe’s recently, and thought I’d use the strawberry/chia combination in a smoothie. I added muesli for bulk and geranium syrup for flavor.
Pineapple Chia Smoothie With Herbs
I love pineapple smoothies. In this one I use carrot juice for the liquid and it works beautifully, as it’s neither too sweet nor too acidic.
Whole-Grain Blueberry Buckle
A buckle is an old-fashioned cake that has a crumble topping and fruit that makes the batter buckle, or sink, as it bakes. Or at least that’s what all the recipes I’ve read say is supposed to happen. When I made the cake the blueberries didn’t really cause it to buckle at all, they just formed a layer on top of the cake. This is now a favorite dessert. It’s not traditional at all, as I use whole-wheat flour, and oats and quinoa flour in the topping.
Tomato Frittata to Go
Pasta is just one destination for my summer marinara sauce. Stir it into beaten eggs and make this beautiful salmon-colored, intensely savory frittata that tastes terrific cold.
Wheat Berries With Spinach and Spring Onion
You can use any of the ancient wheat varieties here – spelt, kamut or farro. You could also substitute other greens, like chard or beet greens, for the spinach.
Brown Rice and Farro Salad
I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.
Sorghum Bowl With Black Beans, Amaranth and Avocado
Sorghum reminds me of Israeli couscous, spherical and about the same size. Like Israeli couscous, it’s good with brothy stews. I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew. You can find amaranth at many farmers’ markets and Asian markets. The beautiful purple and green leaves are high in anthocyanins, known for their antioxidant properties, as are black beans. Substitute baby spinach if you can’t find it.