Tag Archives: Quinoa

Maple Teriyaki Stir Fry Tempeh and Vegetables

Maple Teriyaki Stir Fry Tempeh and Vegetables recipe by Leslie Cerier for Coombs Family Farm

Quick, easy, rich and flavorful, feel free to change the vegetables with the seasons. Here I used a colorful combination of cauliflower, broccoli, celery and carrots with tempeh. You can use extra virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free dish. Serve over a bed of rice, quinoa or noodles for a fun meal. Continue reading

Vegetarian cookbook author Leslie Cerier offers festive recipes for the holiday table

Leslie Cerier has been teaching about local, seasonal, organic, vegetarian, vegan and gluten-free cooking for more than 30 years.

For the Gazette; Friday, November 11, 2016

Creating a vegetarian menu for Thanksgiving? Try this combo: Tempeh Stew, Red Quinoa with Shiitake Mushrooms and cranberry sauce. Continue reading

Tips for going gluten free & make sushi

CHICOPEE, Mass. (Mass Appeal) August 15, 2013 – Why is everyone going gluten free these days and how can you do it? Leslie Cerier, the Organic Gourmet, came onto Mass Appeal (TV ) to tell us how easy it can be to go gluten free and make gluten-free sushi

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Fair Trade Quinoa

Who Grows Our Food: The Fair Trade Quinoa Farmers of the Altiplano

Posted: 06/24/2013 8:14 am Huffington Post Green by Ellen Kanner

Who Grows Our Food is an occasional Meatless Monday series taking a close look at some of the people, so often unsung, who give us the food on our plates. The United Nations has declared 2013 to be the International Year of Quinoa. This came as news to Rene Chila Mamani. To reach him, you must first fly to La Paz, then drive a full day along dirt roads up, up, up, up the Altiplano, “a high Andean plateau that is basically a desert,” says Fair Trade USA‘s Sarah Connolly, just back from a visit. “It’s 12 or 13 thousand feet in altitude and the climate is incredibly harsh. The soil does not have a lot of nutrients, there’s very little rainfall.” Continue reading

5 Tips for Going Gluten-Free

Posted on June 24th, 2013 by in Nutrition, 

Shannon Sexton, guest blogger

Thinking about going gluten-free? The prospect can be daunting at first. It can be a challenge to find gluten-free dishes in restaurants, and cooking at home requires some creativity. But everyone can benefit from ditching gluten grains like wheat, barley, and rye and incorporating more nutritious grains like quinoa, millet, and teff into their diet, says Kripalu presenter Leslie Cerier (also known as “The Organic Gourmet”), and it’s a lot more fun (and delicious) that you may think.

Why Going Gluten-Free Is Good for You

According to Cerier, who is a national authority on gluten-free cooking and author of six cookbooks, including Gluten-Free Recipes for the Conscious Cook, gluten-free cooking provides “superior nutrition.” For starters, “There are so many minerals and vitamins in gluten-free grains, and they’re often higher fiber.” Gluten-free cooking gives foodies more flavors to work with, she says, and decreases the likelihood of consuming genetically modified strands of grains (with the exception of corn, which Cerier recommends buying organic.) Continue reading