Are you or someone you know thinking about transitioning to a plant-based diet and not sure where to start? Starting today, and for the next six days, I’ll be writing about simple and easy ideas based on the day of the week that will aid in coming up with menu ideas.
Today being Thursday, it’s Toss ‘n’ Tumble Thursday.
Did you really think I’d let the Fall season pass us by without any mention of this amazing vegetable, the pumpkin! No, it’s not for carving this year. This year we are baking it up and making a savory pumpkin sauce that is as versatile as it is delectable.
Don’t you just love being resourceful? Whoever had the brilliant idea of using the liquid from a can of garbanzo beans as an egg white rather than tossing it down the kitchen drain is nothing short of a culinary genius! Oh, and the name it’s been given – Aquafaba –
I know what you’re thinking….oh geez, a fruit cake! Never! Those hard-as-bricks, not-worthy-of-eating, fruitcakes. The only thing a fruitcake is good for is a doorstop or a re-gift. Who’s going to be the recipient of this re-gifted cake this year?
If you were to ask me what is the singularly most important thing I could share with you to ensure your continued cooking enjoyment and culinary successes, I would answer, “Mis-en-place” , without a doubt!
So then you ask, “What in the world is ‘mis-en-place’ ?”
I love being vegan. The lifestyle is in alignment with my belief system. I can walk in this world authentically embracing and practicing AHIMSA. That being said, however, my yearning for my former favorite food group (cheese) had gone completely unsated…that is, until now.Thanks to the brillance of Miyoko Schinner
This is not your ordinary pineapple upside-down cake. Think pineapple upside-cake meets piña colada. Alton Brown’s recipe, which was my inspiration, is made with coarse cornmeal and in a cast iron skillet. My veganized version amps it up with the addition of a baker’s coconut trifecta (three
This indulgent cake truly melts in your mouth with deliciousness! It has the luxuriousness of Arborio rice, saffron, Sambuca, and almonds melded together producing a texturous creamy center. My inspiration began with a recipe found in an Italian cooking magazine. A tweak here and there, and what