This recipe was initially inspired by a gluten-free carrot cake recipe. I decided to make it dairy-free as well and lower in sugar. It turned out to be more of savory carrot muffin, just lightly sweetened with brown sugar and raisins. Feel free to adjust the sugar level to your preference. For the spices, I...
March is National Peanut Month! In celebration, Peanut Butter & Co. invites us to explore the versatility of the peanut butter ingredient. They sent over a mystery ingredient and asked us incorporated into a recipe with their peanut butter. What was this mystery ingredient? I received a bag of Nativa Naturals goji berries, along with...
Here’s another recipe from Gail Simmons. This salad features brings together apples, fennel, radicchio, celery, and pickled radishes. The radishes are pickled with Pure Leaf Sweat Tea. The pickled radishes are prepared ahead of time and can be refrigerated for up to 1 week. Shaved Fall Vegetable Salad with Tea-Pickled Radishes Serves 4 For the...
Bread machines are pretty neat. They make the process of bread making very simple and easy. It’s minimal preparation, little attention required, and very easy clean up. I do enjoy baking with the oven, but when time is limited, bread machines are wonderful alternative. Here’s a recipe for a bread made with almond flour. There’s...
The ramp, also known as the wild leek, is an early Spring vegetable. It’s flavor is often described as a combination of onions and garlic. Although pretty pungent, ramps can also add a very wonderful flavor to dishes. Chefs Bumbaris and Stegner of Northbrook, IL’s Prairie Grass Cafe, share their recipe for Ramp Crustini with...
Decided to experiment with gluten-free baking. I decided to try a savory carrot bread. This recipe uses coconut flour. The pumpkin puree adds moisture and gives the bread a very nice texture. I made two batches – one baked and one steamed. Both worked out quite well. Baking gave it a crustier exterior, while the...
If you happen to be looking for a low-carb alternative to rice, I would like to suggest cauliflower rice. All you need is a head of cauliflower and a food processor or grater. Prepare: Wash, dry, and trim the head of cauliflower. Then chop it into small pieces so that if can fit in your...
Dal is a stew prepared from pulses, like dried lentils, peas, or beans that have been removed from their hull and split. It’s often enjoyed over rice or with bread. There’s many different kinds of dal, but it looks like the most basic process simply requires lots of boiling and a nice mix of spices....
Here’s another vegan recipe I tested for Terry Hope Romano’s upcoming international cookbook. So far, I’ve tried her fresh noodle soup in sesame miso broth, ginger marinated cucumbers, pumpkin potato panko cutlets, as well as her spicy kale coconut relish. This time I tested another one of her Japanese-inspired dishes – oshitashi, a Japanese spinach...
I’ve been doing some recipe testing for Terry Hope Romano’s upcoming vegan cookbook, Vegan Eats World, which will feature a collection of international recipes. Previously I posted about her recipe for fresh noodle soup in sesame miso broth and it was delicious. Here is a peek into another one of her recipes. This one is...