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Or, for those of you speak Latin, “The Opposite of E Pluribus Unum .” Today’s recipe is super-exciting because it’s flexible, so it yields itself to over a million variations. You get to be creative: Vegan Whipped Cream ? Banana pudding? Pumpkin pudding?
Have the vegetables and meats to stir-fry, but not sure what sauce you'd like to finish them in?
These are not food. I am not sorry. Bath bombs. Homemade. They have coconut oil in them, they smell incredible, and I’m smitten.
Earlier today we posted an interview with Annie & Dan Shannon , the husband-and-wife team behind Betty Goes Vegan . The cookbook is a massive volume of vegan updates on classic recipes, from Caesar salad and “beef” stroganoff to shortbread cookies and brownie bites. The aim is to show audiences that anything can be made vegan—and still taste good—if you know the right tricks.
For vegans and those with egg allergies, the prevalence of eggs in conventional recipes--especially in baked goods--can make cooking a chore. Sure, there are plenty of vegan and egg allergy recipes out there. But knowing how to replace eggs yourself with all natural ingredients can bring a world of conventional cookbook recipes back into your kitchen. There are three basic categories for replacing eggs in a recipe: eggs used for leavening, eggs used for binding, and eggs used for moisture. Knowing the right reason for eggs in the recipe is the first step in mastering egg substitution. Try these 13 natural egg substitutes in your favorite recipes.
We've all been there: You want to throw together a quick soup but you don't have any stock on hand. The first question that pops up is whether stock is necessary. The answer depends on what kind of soup you are making. A stock is more important with a simple broth-based soup, whereas a more complex pureed or cream-based soup might be OK with just water. Ideally, though, you will always use stock, as it is the foundation of your soup and really adds flavor. Read on for a method of creating a quick, vegetable stock that will enhance any soup and can be made at the last minute.
You've no doubt heard about mirepoix through your culinary adventures or food TV watching. (Confession: I actually always thought it was pronounced meer-a-qua .) It's a common blend of aromatics often added to stews or soups in the same way salt and pepper are added to give a familiar blend of palatable tastes. But did you know there are other types of mirepoix? A Thai version or a Chinese version, for instance? I'll show you some other mirepoix styles from around the world so that you can give your next soup or stew some regional distinction.
Makes: 1 gift Total time: 15 minutes (plus 1½ hours drying time) What You Need 3 glass bud vases of different shapes gold-leaf kit scissors 2 small, soft paintbrushes What to Do Dip a paintbrush in the adhesive (from the gold-leaf kit) and paint loose, slightly irregular upward strokes to cover the outer rims of the vases. Set aside for an hour while the adhesive becomes tacky (it will turn clear).
It’s National Burger Month and you’re probably wondering why SparkPeople is celebrating a food with such an unhealthy reputation. The reason is that SparkPeople sees beyond the calories, fat, and sodium to a tremendously fun and flexible vehicle for healthy eating.
A physicist has teamed up with a bakery to create the first ever formula for making the ultimate sandwich – with no sogginess.
We've chatted about making ice cream by hand before and there are different theories on the best way to go about it. With summer nearing the corner and warmer weather (finally) making an appearance, ice cream is on your mind. We feel you.
Aspiring to become a rock star fitness guru, or just want to whip some people into shape? Better have some credentials: Few gyms hire trainers without at least one certification or training-specific degree, and most clients like the peace of mind that comes with those credentials. A degree in kinesiology is one way to start, but the most common route is to get certified. Sounds simple, but choosing the correct certification can be just as daunting as the exam itself.
I don't think I've ever met a runner who doesn't suffer from tight hips, hamstrings, or a lower back.
As if baking wasn't tricky enough on its own -- you already have to worry about the cake rising, the cookies spreading or the bread coming out rock hard -- but baking vocabulary can trip you up too; sometimes it feels like it's written in another language. How are you supposed to feel confident about the pie you just put in the oven if you're not even 100 percent sure that you understood what was meant by "blind baking" your crust? If you find that you fumble a bit while baking from a recipe, you'll want to read on.
At one time or another you've probably stood in the baking aisle of your supermarket in front of all the different flours wondering what they all are.