We’ve been going together for about a year now, dear reader, and we think it’s serious! Thanks so much for being there and allowing us to share our passion for seasonal gluten-free food with you. In honor of our first year, we’ve hand picked our favorite fall recipes. Maybe you missed them last year or have recently joined us. Either way, these are tried and true Wild Apple fall classics that will keep you cozy and warm.
It’s that time of year when colds are flying around, descending on everyone like Hitchcock’s birds. This stew is a spicy, garlicky fix for any oncoming bug and it comes together quickly. The flavors are based on a Korean dish called kimchi–jjigae, traditionally made with overripe, super sour kimchi that mellows as it cooks. Here, we’ve taken many liberties in making it our own. We love to add sliced tatsoi, shiitake mushrooms, long green Korean chili peppers, and rice noodles for a warming meal.
One of the fun things about going gluten-free is that we wind up really interested in investigating the foods we can have. This can lead to bursts of exploration and experimentation, as it did for us with buckwheat. Buckwheat is actually a seed and does not contain wheat at all. Once toasted, it’s called kasha. We love it’s hearty flavor mixed together with a ton of fall vegetables in this satisfying, stew-like soup.