Offering alternative recipes without gluten, dairy, corn, or coconut
TC 
Pastelón de platano maduro is a Latin-American layered dish made with ripe plantains and a meat filling. Popular in both Puerto Rico and the Dominican Republic, I was introduced to the Puerto Rican version first through my fiancé and fell in love. Who knew Latin America had so many gluten-alternative dishes and ingredients readily available … Read more
Well that clearly didn’t go to plan. The scheduling problem that started in February only got worse in March, primarily due to work life but also due to social obligations and changes in daily routines. I did manage to focus my cooking on Italian food but as for writing about it, that just… never found … Read more
Finding gluten-free noodles without corn flour or corn starch is fairly easy in grocery stores nowadays, but finding Italian pre-made items, such as ravioli, that are both dairy-free and gluten-free (it’s usually one or the other, not both) is uncommon. Then there’s the additional complication that the dairy-free filling needs to be coconut-free as well, … Read more
Switching things up this month and moving away from the Asian culinary regions, I’m focusing on Italian food this month for the 12 months of cuisines challenge! Italian food is very popular here in the US and yet… is not in my comfort zone. For one, I’m not a big noodle eater and pasta is … Read more
It’s almost the end of February and the end of Korean Cuisine Month in this 12 months of cuisines challenge. February has been… very challenging schedule-wise. I have a backlog of recipes I need to write up and haven’t even researched next month yet in order to get started (it’s Italian…. I chose it. Italian … Read more
When I go to restaurants I normally eat bibimbap plain. That is, when you order bibimbap, they often serve it with a thick red sauce on the side known as “cho-gochujang (or “chojang” for short). It’s a condiment made with gochujang (Korean red chili paste) that is slightly sweet, slightly spicy (or very spicy depending … Read more
Bibimbap is my go-to dish whenever I go out to a Korean restaurant that I don’t know. By default, it has none of my allergen foods (no gluten, dairy, corn, or coconut) and when made well, is a very balanced meal of vegetables and rice. You can also get it with beef (and most American … Read more
I had never had Korean taro root before. After ordering a bag of taro root that sat in my fridge for a month (I originally wanted to use them to cook Japanese satoimo nimono, but ran out of time), I decided to use them over the weekend to try something new. First off… Korean taro … Read more
One of my favorite sides to order at a restaurant. I’m happily surprised at how easy it is to make at home. The recipe for Japchae takes your standard stir fry dish, adds flavored tare, and adds potato starch noodles. Potato starch noodles are, by default, gluten free! But like all packaged noodles, be sure … Read more
Outside of kimchi, soybean sprouts are my FAVORITE of the side dishes. Salty, crunchy, and savory from the sesame oil in its seasoning sauce, I find these incredibly addictive when part of a banchan set. Soybean sprouts have a different texture to mung bean sprouts (which is more commonly found in stores). They are crunchier … Read more