Vegan Salted Caramels (Corn Syrup-Free) Today’s new candy for VeganMoFo is Vegan Salted Caramels. Corn Syrup-Free, might I add… I’m not one for being the most healthy. I mean, I try my best to maintain a reasonably sensible diet but there are days where all I want to eat are potato chips and beer. And I do. Yet I’m stopped at the thought of making vegan caramels when I hear that corn syrup is the main ingredient. Regardless, I wanted to create a recipe that was sans corn syrup, partly because I wanted to prove that I could do it but also because I know that it’s a concern for a lot of others to stay away from the sticky, yet sweet stuff derived from corn. Vegan Caramels (Corn Syrup-Free) Yields 30 1 c. coconut milk (full or low fat) 1/2 c. brown sugar 1/3 c. 1. By Fork & Beans Fork and Beans.
Black Pepper Tofu Pot. January 21st, 2014 Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast). In the afternoon we met another friend and hung out at the science museum. We did FaceTime with our families, opened a few birthday gifts, ate carrot cake pancakes, and went out to dinner as a family to celebrate. As we walked home from the restaurant, with Neko sitting on her daddy’s shoulders, mama pushing the stroller, I didn’t think about anything other than the cool air. The more time passes, the easier it is to forget the challenges. On occasion, I like to read through old journal entries to remind myself of how quickly these times do pass. I recorded the important stuff (my travel routes, my favorite pizza places) and the stuff I only now think of as important (the temperature outside when I arrived in March, and what I did my first day).
I am amazed at this life thing. Black Pepper Tofu Pot adapted from Feast 1. Recipes from The French Market Cookbook by Clotilde Dusoulier. Soupergirl's Lentil Sweet Potato Apple Soup - Fall Soup Recipes. Beet Risotto Recipe - Grace Parisi. Raw Beet Salad with Jicama, Avocado and Oranges | Recipe. Whosoever speeding up time, can you please stop. I swear it was just market Monday. Then again, our little weekend getaway, it was almost as if time stopped. Or maybe that’s just what happens when you lose cell service and don’t pack your computer… Mental note: schedule more getaways that don’t “accept” cell phone and computers. Okay, have you ever had raw beets before?
When I saw this recipe in one of my magazines, I ripped it out & added it to the “must make” pile. Since the market had a lot of the ingredients, I figured this was a good time to test it out. Yep, it’s true. If only I wasn’t so afraid I was going to cut off my finger on the mandoline <grating>, I would be making and eating this all week long. I’d even eat it for breakfast. This weekend we had a nice little <24 hour> getaway to Sea Ranch to spend time with friends of ours. We drank wine. Since it was a 4 hours drive, you know me, I came prepared.
This beet salad actually saved me. PRINT Recipe Ingredients Directions. Quinoa Tabbouleh. Share this image Share It Pin It I'll be the first to admit that I don't have the best eating habits. I rarely remember to eat vegetables and find most health food to be bland and boring. I used to feel the same way about quinoa, but have since changed my stance on it, when prepared properly. Signature Meals with Mary Giuliani.
To be honest, I was shocked when I googled “The Tao of Badass Review”. The first page of Google seemed to be a plethora of garbage created just for the purpose of selling me something and devoid of any useful information…yuck. What you’ll be reading here are simply the facts, some pros and cons, my honest opinions, and how the Tao of Badass was able to help me. The Tao of Badass, written by Josh Pellicer, is basically a manual on how to pick up, attract, and win the heart of the fairer of the two sexes…women. This manual is all about women, so if you are not interested you might as well leave now. What makes the Tao system different from the rest? When I first intially started seeking out advice on how to more effectively attract women, I was very frustrated.
This ebook covers the following areas: The fact of the matter is that this ebook covers way too many things for me to list in a short article and includes a massive amount of information. The Bad Points: The Good Points: Conclusion. Roasted Squash Soup with Nut Cream Yummy Plants. Prep Time : 30 minutesCook Time : 1 hourServings : 6 Loading ... Our easy vegan recipe for roasted squash soup is so rich and creamy that you’ll never believe it is dairy-free! If you’re entertaining a mixed group, your dinner guests will never imagine that they’re enjoying vegan soup.
It’s a great holiday recipe. You can prepare the soup and the nut cream the night before (store in separate containers), and heat up right before your guests arrive. Ingredients Soup 3 pounds of squash (butternut or delicata work best) 4 cups of vegetable broth1 teaspoon of thyme 1 teaspoon of sage Parsley for garnish salt and pepper to taste Nut cream 1 cup of raw, unsalted macadmaia nut or cashews 1 cup of vegetable broth Preparation 1. 2. 3. 4. 5. 6. 7.
All Vegan Recipes,Dairy-free recipes,Featured,Gluten-free Recipes,Main dish,Side dish,Soup,Squash,Thanksgiving Recipes,Yeast-free Recipes10-22-2012 at 3:00 am. Gluten-Free Recipes -- Foods to Use in Gluten-Free Recipes. Turntable Kitchen | Connecting Food + Music.
Main Dish. Grilled Artichokes Recipe - OWN TV. Pretzel & Nut Mix: The Best Holiday Snack Ever. This is one of my ‘Greatest-Hits’ recipes, and in the spirit of holiday sharing, I thought it was time to share it with everyone. I made it for a cocktail get-together the other night and my guests dove in so fast that I had to pull the bowl away just to get some for myself! Although I confess, I ate my fair share before my guests arrived…but what’s a holiday party without at least one of your guests feeling guilty about doing something they might later regret?
This is is a real “keeper”—not just because it tastes so good, but also because it’s quickly made from ingredients that most of us have on hand. So it can be made at the last-minute while you race around showering, shaving, and freshening-up anything around the house that needs freshening-up for your arriving guests. When I moved to France, I had a bit of a time finding the small twisted pretzels that I prefer in this mix, so I’ve made it with pretzels sticks too, which are called ‘sticks d’Alsace’.
Give Anchovies Another Chance. July 4th Recipes. Chef Eddy Rocq offers a few summertime recipes perfect for July 4th weekend: Parmesan Tart 1 Pastry dough (purchase at local grocery store) 6 oz parmesan 2 oz fresh basil 1 oz fresh pine nuts 2 garlic cloves 1 oz Olive oil 2 Baby carrots 5 small purple potatoes ½ small acorn squash 10 each heirloom tomatoes 10 each brussel sprouts Preparation for the Parmesan Tart: Lay pastry dough on a mold of your choice, sprinkle 4 oz of parmesan on the dough, bake at 375 F for about 12 min.
Preparation for the pesto: Gather the following ingredients, 2 oz basil bunch, 2 oz parmesan, 1oz cup of pine nuts, 2 garlic cloves, pinch of black pepper, and 1 oz olive oil. Preparation for the vegetables: Gather the following vegetables; carrots, acorn squash, brussel sprouts, heirloom tomatoes, purple potatoes and wash. Putting the Tart together: Spread pesto on top of the baked parmesan tart and add your vegetables last. Unusual skewered Assorted Berries Lace Tuile Grilled Apple tatin. Watermelon Salad Thing. This was so obvious! I was walking by a restaurant (Forno) in my old neighborhood (Wicker Park!) And the server was delivering something to the table that kind of blew my mind. It was a slice of a watermelon, cut into slices like a pizza, and topped with a delicious looking salad mix.
What? Everyone makes watermelon salads, but I had never seen one in this form. I stopped to look at the menu and saw it was topped with the usual suspects, herbs, onion, cheese, olives. Watermelon Salad Thing I used: kalamata olives, red onions (which I sliced thin and rinsed), ricotta salata, fresh basil (torn), and I sprinkled it all with a little vinaigrette made with honey, champagne vinegar, olive oil, salt and pepper.
Avocado Bruschetta with Green Sauce. Pita-Bread Salad with Cucumber, Mint, and Feta. Roasted peppers with capers and mozzarella. Most of the time, I don’t choose the recipes I share here, they choose me. I’ll be bumming around, reading my epics, keeping to myself when suddenly the urge for rhubarb muffins will come upon me, and I will have no choice but to address it, or remain distracted until I break down and, you know, address it. Other times, the market controls me, as will happen when you live in a climate that deprives you of field-fresh produce for over half the year, leaving you to go completely berserk and overdo it in the months that you’re graced with it, bringing home buckets when you only have enough stomachs in your family to require a small armload.
But with a 20 months of parenting under my belt, I’m long overdue to introduce a new reason to cook: my toddler; he’s got cravings too. I’m an antipasti kinda cook in the summer, which is to say, I’m happy to avoid turning on the oven whenever I can. It’s only the first week of June, but somehow stickier than late July in New York City right now. Tomato salad with crushed croutons. We spent the last week in what I call the vacation trifecta: among beaches, wineries and farm stands.
The vacation was supposed to be a reward for getting my book finished by August 1st. Instead, I all but tried to cancel the vacation when I realized I wouldn’t be done. Despite all of my practice over the last few months, I’m not very good at not finishing things. I don’t like going to bed with dishes in the sink, I’d rather stay up until midnight getting something done than have to start the morning with an old item on my to-do list and I did not want to go on vacation until I finished my project.
Oh no. I did not. Thank goodness we went anyway as we had fantastic vacation, I dare say the best one we’ve had since adding another member to our family. Finally, there were the s’mores. There’s an organic farm on the North Fork named Sang Lee that’s famous among the locals. Tomato Salad with Crushed Croutons Handful basil leaves, slivered. Chunky Guacamole Recipe - Ina Garten.