• Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

    Read more

  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more

0
Shares

Home for the Holidays—Vegan and Gluten-free Recipes

Raechel and Indira
Raechel and Indira

Written By

Raechel Barone

Written on

June 28 , 2013

Increasingly in my work as a baker and co-owner of On The Rise Bakery in Richmond, I am fielding questions such as, “My son-in-law is a vegan—do you have anything without dairy?” Or, “I was recently diagnosed with celiac disease—can you make a gluten-free dessert that my whole family will like?” One of our breakfast cooks even shared the following with us: “My grandmother seriously thought I could just eat around the pork in her baked beans, even though I’ve been a vegetarian since I was 10!”

My history of “cooking inclusively” for the holidays stretches back before my “On The Rise days,” to the family dinners my relatives prepared when I was young. After I became a vegetarian and my uncle became a vegan, my mother created amazing Thanksgiving meals where the only dish he and I couldn’t eat was the turkey. To this day, the array of side dishes she serves each year is extraordinary, and they are more than hearty enough to please the meat eaters.

Anyone who has tried his or her hand at preparing a holiday meal knows that with tradition comes expectation. The challenge is finding the right balance between accommodating different dietary needs and honoring the way things have been done in the past. Here are some options for creating “new old-favorites.” These are substantive dishes that are pleasing to the palate in ways we expect from holiday food, but that are made without animal products veganand are gluten-free. And because they achieve their deliciousness without the use of overprocessed or imported ingredients, we can support our local growers when we cook these dishes, as well as meet the needs of the people we love.

ncreasingly in my work as a baker and co-owner of On The Rise Bakery in Richmond, I am fielding questions such as, “My son-in-law is a vegan—do you have anything without dairy?” Or, “I was recently diagnosed with celiac disease—can you make a gluten-free dessert that my whole family will like?” One of our breakfast cooks even shared the following with us: “My grandmother seriously thought I could just eat around the pork in her baked beans, even though I’ve been a vegetarian since I was 10!”

My history of “cooking inclusively” for the holidays stretches back before my “On The Rise days,” to the family dinners my relatives prepared when I was young. After I became a vegetarian and my uncle became a vegan, my mother created amazing Thanksgiving meals where the only dish he and I couldn’t eat was the turkey. To this day, the array of side dishes she serves each year is extraordinary, and they are more than hearty enough to please the meat eaters.

Anyone who has tried his or her hand at preparing a holiday meal knows that with tradition comes expectation. The challenge is finding the right balance between accommodating different dietary needs and honoring the way things have been done in the past. Here are some options for creating “new old-favorites.” These are substantive dishes that are pleasing to the palate in ways we expect from holiday food, but that are made without animal products vegan and are gluten-free. And because they achieve their deliciousness without the use of overprocessed or imported ingredients, we can support our local growers when we cook these dishes, as well as meet the needs of the people we love.

About the Author

Raechel Barone

Raechel Barone

Raechel Barone is a baker and co-owner of On The Rise Bakery in Richmond. Raechel, her husband, and a dedicated crew serve upwood-fired pizzas, handmade bagels, and scores of fresh goodies daily.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.