Buffalo Roasted Potato and Tofu Casserole

Buffalo Roasted Potato Tofu Casserole | In Johnna's Kitchen

Do you ever see a recipe floating around in Facebook, the one all of your friends are sharing and you think it sounds kinda good?  Yet you know it won’t work for you because it contains gluten or dairy or meat or whatever it is you can’t/won’t/don’t eat.  You know the recipes I’m talking about,… 

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Breakfast in a Muffin

Breakfast in a Muffin | In Johnna's Kitchen

While on my Summer travels, I ventured into Rocket Baby Bakery in Milwaukee.  Not a gluten-free bakery by any means, but I had heard they made monkey bread out of bits of croissant dough.  I had to check that out and hope one of my gluten-eating travel mates would sample it! Once inside the bakery,… 

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Breakfast Sausage with Tempeh

Tempeh Breakfast Sausage | In Johnna's Kitchen

I have a confession to make.  Even as a long-time vegetarian, I miss biscuits and gravy.  This isn’t about gluten, because I make wonderful gluten-free biscuits.  I’ve got gravy figured out, even without gluten or dairy.  It’s the flavor of breakfast sausage I miss. I’ve tried several different ways of making breakfast sausage: tofu, tempeh,… 

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Walnut Kale Hummus, So Very GREEN!

Walnut Kale Hummus | In Johnna's Kitchen

I am always on the hunt for a new flavor combination to incorporate into hummus.  This week I give you Walnut Kale Hummus! So yeah, it’s very green.  Not a typical color for hummus at all.  Color aside, it has a very bright flavor that is light and refreshing, not as heavy as some of… 

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Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake | In Johnna's Kitchen

It’s officially all-the-things-with-pumpkin season!  I must confess, I did not make it all the way to Labor Day before baking with pumpkin.  I just couldn’t do it.  On a day that got as warm as 94 degrees, I fired up the oven and baked Pumpkin Cinnamon Roll Cake.  You’re gonna love this one. It’s all… 

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Kenchi: Kimchi with a Bourbon Twist

KenChi: kimchi with a Bourbon twist

Kimchi in many variations hits our dinner plates here nearly everyday.  Fermented vegetables are not just good for me, but I truly crave the flavor.  Because I like my food a bit spicy, Kimchi is my favorite way to incorporate both fermented veggies and spice.  Over a year ago, during an evening cocktail-infused stroll in… 

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