I absolutely LOVE a good risotto. If you follow my easy steps, you will never be disappointed, guaranteed. Continue reading Mushroom Risotto (and More) Made Easy
So, I had this head of cauliflower; and I just wasn’t feeling plain old steamed cauliflower. And I’d definitely had my fill of cauliflower done up as a riff on mashed potatoes. Now, I’m not saying there’s anything wrong with either of them; I just wanted something different yet still quick and easy.
I’ve been playing around with my air fryer, so I had an idea…here’s what I came up with.
I cut up the cauliflower and parked in a large bowl.
I started the air fryer to preheat at 390 degrees Fahrenheit while in another bowl, I added some garbanzo bean flour, turmeric, some Indian spices, salt, pepper; and whisked them together. I then added in some soy milk, enough to make a loose batter –think a little bit thicker than tempura not as thick as pancake batter.
I then tossed the batter into cauliflower and kept tossing until all the nooks and crannies of the cauliflower were coated, then lightly shake to remove any excess batter. (You could first toss the cauliflower in some garbanzo bean flour, which would help the batter to stick. To be honest, I was in a hurry, so I skipped this step and was quite satisfied with the outcome.)
I opened up the air fryer, gave the basked a quick spritz of olive oil spray, dropped the cauliflower in the basket, and air fried for 6 minutes at 390 degrees, then lowered it to 360 degrees for an additional 10 minutes, shaking the basked halfway through to move the cauliflower about in the basket.
Depending on how big your basket is and how much cauliflower you use, your cook time may vary by a couple minutes either way.
What I wound up with was cauliflower whose batter became crunchy while the cauliflower was al dente. It was positively gratifying. I can’t believe I ate the whole batch, but I did!
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda
I’ve written about my maternal Great-Grandma Felicetta and her daughter, my Grandma Mary before. They were infamous for their Italian meatballs, strife with a plethora of animal products. It was a challenge to come up with a version that forsakes these ingredients without abandoning their amazing flavor and texture. It took a while to come up with this version; but as best I can remember (I haven’t had one of their meatballs in over 34 years—they have long passed away, but my father, Dutch by birth but Italian through osmosis, continues the tradition), this recipe absolutely fits the bill. Continue reading Great-Grandma Felicetta’s Italian Meatless Meatballs
Growing up, my Italian Grandma Mary would make these delectable and delicate cookies on what looked to me like a mini waffle iron. She would stand in front of that machine for over an hour, as each set of cookies (her “iron”, which I have come to know as a pizzelle machine, made two at a time” would cook the cookies in a minute flat. She’d then remove them to a cooling rack and sprinkle them with powdered sugar, and if we grandchildren didn’t snatch them before she got to do it, after about another minute or two, she’d stack them onto a beautiful ceramic platter.
Of course, her recipe, which she passed on to me, was not vegan, having eggs and milk in it. Also, they were made with your typical white flour. Today, I’ve been able to use my ‘veganification’ methods, and convert her heirloom recipe into the exact same, absolutely delicious, cookies that I so fondly remember, without any sacrifice, and now 100% plant-based, vegan. Continue reading Pizzelles
For dinner the other night, I made mashed sweet potatoes; and delightfully, we had leftovers, which begged the question “now what do I do with these?” Something fun, different, easy, and oh-by-the-way, an experiment. Thus, air-fried sweet potato tots. …… Continue reading Air-Fried Tater Tots
One of my favorite culinary techniques is working with doughs or all sorts. I think I probably have the most fun with focaccia dough because it is rather unlike most other doughs in that it is soft and wet. Rather than kneading the dough and punching it down, you instead do a sequence of stretching and folding the dough to develop the gluten followed by a sequence of what I like to call “playing the piano.
The lightness and airiness of the interior of the focaccia coupled with the crispiness of the crust and the toppings you select make for a delightful bread that rightfully can stand alone but also makes a great sandwich bread or dipping into gravy (either my Italian tomato gravy or Bolognese). Continue reading The Magic of Focaccia
During Martin Luther King’s Birthday weekend, I participated in the Sedona VegFest as an Exhibitor (that’s me on the right-hand side representing the Meetup Group that I founded/organize, Verde Valley Vegans). It was an exciting weekend, having the opportunity to meet so many like-minded, wonderful, and interesting people.
As is typical of me, conversations tend to shift towards the direction of food and recipes. One of the lovely participants (who requested to remain anonymous but gave me permission to share her recipe), told me about one of her family’s heirloom recipes for a Gingerbread Cake. It was not at all vegan; however, she successfully veganized it; and shared it with me so I could share it with you. Continue reading 3-Ginger Gingerbread Cake
I love candied ginger. In baking, it just brings the flavor up some many notches. But, for the individual who prefers/needs to reduce/eliminate sugar, it has been locked down onto the “Do Not Use” category of ingredients……that is, until now…. Continue reading Sugar-Free Candied/Crystallized Ginger
Sorry I missed writing last week. I was out-of-town, traveling for business. Whenever I do so, I try to book myself in hotels that have those mini suites that include a refrigerator and an induction stovetop. Makes life on the road sooooo much easier, at least in the food department. I get to control what I eat and what goes into it. Traveling is stressful enough…adding eating out throughout the duration gets old quickly, not to mention the temptation of ordering not only an entrée but also an appetizer, and heck, if they have it, a vegan dessert. Continue reading Hotel Pasta