5 Gluten-Free, Dairy-Free Recipes by Aran Goyoaga to Make This Fall
The changing leaves and chill in the air signal a new season, and with that, we’re ready to change things up in the kitchen. But who said autumnal had to be synonymous with heavy, rich meals left and right? Aran Goyoaga, author of Cannelle et Vanille and our newest Chef in Residence, has come to the rescue with five stunning fall recipes that are unfussy, impressive and nourishing all at once. Best of all, they also happen to be gluten- and dairy-free. The only conundrum? Deciding which to make first.
PureWow’s Chef in Residence program invites food influencers and tastemakers from all over the world to create new recipes in our New York City test kitchen.
Ceramics courtesy of Henry Street Studio.
1. Sweet Potato Rösti with Fried Eggs and Greens
Rösti are similar to latkes, but these have an autumnal twist thanks to the sweet potatoes. The real beauty of this dish, besides being almost effortless to make, is that it works as a breakfast, brunch, lunch or dinner (oh, and it takes just 30 minutes).
2. Radicchio, Lentil and Apple Salad with Vegan Cashew Dressing
Even non-vegans will swoon over this creamy cashew dressing. (We double-checked: There’s not a drop of dairy in there.) Paired with bitter radicchio and crisp, sweet apples, it’s the cherry on top of the fall salad of our dreams.
3. Roasted Winter Vegetable Platter with Miso Aioli and Romesco Sauce
Crudités but make it cozy. Two different dips might seem excessive, but they’re gloriously easy to whip up and make this pretty platter feel extra special.
4. Spicy Lemon-Ginger Chicken Soup
While we’re firm believers that soup season is year-round, we’ll jump at the chance to make this comforting bowl the minute we feel a chill in the air. It’s simple and satisfying on its own, but feel free to customize it with rice, pasta or another green.
5. Vegan and Gluten-Free Apple Blackberry Crumble Tart
When Aran made this stunner in our test kitchen, we took one bite and were sold. It doesn’t hurt that the press-in crust and swappable filling make it nearly effortless (yet totally impressive).
About Aran Goyoaga
Aran Goyoaga is a Basque Country born-and-raised cookbook author, food stylist and photographer. She is a two-time James Beard Award nominee.
Aran’s work has been featured in The New York Times; Bon Appétit; Food52; Food & Wine; The Cut; Goop; O, The Oprah Magazine; InStyle; The Kitchn; Condé Nast Traveler; Cherry Bombe and more.
Aran’s newest book, Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood, is a No. 1 Amazon release.
Aran lives in Seattle with her husband and two children.