They are lurking in places you’d least expect. Just when you think you’re in the clear, sneaky animal ingredients like gelatin, bone char, casein, shellac and carmine find their way into foods where they have absolutely no business being. Bread can contain milk and animal-derived shortening such as butter and lard. A quick glance at the ingredients label should help you identify the sneaky bastards! Don’t be fooled by these colorful, stretchy candies. Cream gummies obviously contain milk, but even fruit-flavored gummy bears can contain gelatin.
Wednesday, April 18, 2007 Usually, my stand-by recipe is the No Knead Bread (because its so darn easy) but it does require you to mix the dough at least 12 hours prior. When I only have a three hours, this is my recipe which is based on trial-and-error from baking over 40 loaves in the past 8 months. The techniques are a combination of things I learned from Pamela Anderson (no not arm candy, the chef Pam Anderson!), the original No Knead Recipe published in the NY Times and Rose Levy Beranbaum (author of the Bread Bible)
Oh man, I can’t believe that I forgot to share this recipe with everyone! I know quite a few of my readers got really excited when I posted a preview on my instagram (@veganyackattack), but now, it is finally here. I made these Golabki for a guest post at Vegan Miam , run by the wonderful Rika! This also works perfectly with Month of Grains theme, because I used some oats in this recipe. See! There are other ways to use oats, rather than oatmeal.
Sure, some nights, we all just want to get dinner on the table. But when you have a little extra time and want to show off just how amazing vegan cuisine can be, our gourmet vegan recipes are just the ticket to impressing your guests. This recipe collection, which features plant-based recipes and cooking tips from top vegan chefs, will help you create something truly special. Wow family and friends with homemade vegan meat alternatives (have you tried jackfruit yet?), exquisite raw soups, elegant fruit and vegetable carpaccios, and beautiful Belgian waffles—all vegan! <p style="text-align:right;color:#A8A8A8"></p>
Every couple of months a small group of us choose a cookbook author (or cookbook) to focus on. It's a casual affair, and people leave notes and insights related to the recipes they try. We've cooked from Moro East and The Many Little Meals of Rose Bakery , as well as The Zuni Cafe Cookbook .
There's a small restaurant in our neighborhood known for great pizza. And yes, the pizza is on point. But, really, it's their salads I crave - substantial, always changing, made from whatever looks great at the market. I'd tell you the name of the place, but scoring a table is already enough of a wait . It's Ragazza . I ordered a ringer of a salad the other night, and have been making a version at home in the days since - kale, farro, lots of avocado, carrots and fennel tossed with a creamy green garlic dressing.
Vegan Recipes The recipes listed here are vegan, or easily made vegan (with a minor tweak or two). I only list them here if I've actually mentioned how to make the recipe vegan in the recipe or in the head notes of the recipe. Marjoram Sauce with Capers & Green Olives - February 18, 2013 Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.
Twice-Marinated Mushrooms From Fine Cooking Magazine These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they're not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil.
Chocolate chip cookies sound basic, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies or, worst of all, cookies that are mushy and raw in the center yet somehow burnt to a crisp on the edges. Remi Hayashi Girouard, pastry chef and co-owner of Goody Goodie Cream & Sugar in San Francisco, has a few simple rules for how to bake chocolate chip cookies the right way, every time. <p style="text-align:right;color:#A8A8A8"></p>
Foodiggity.com The Greatest Food Culture Site Ever* Hand-Painted Food Packaging by Eric Barclay by Chris Durso | October 18, 2011 | 20 Comments
I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here . (Note: There are lots of little charts like this online, but these are my favorites).
Pin It Put the lime in the coconut and mix it all up? Or put the coconut in the lime and stir it all together? Nope, put the lime and the coconut in the blender and blend it all up. And that’s all she wrote.
Lemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right. Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze.
In my humble opinion, there’s cooking and there’s cooking. (I know, I’ll just give you a minute for the staggering profundity of that sentence to kick in.) What I mean is, it’s one thing to turn banana bread into a crepe, that crepe into a cake, that cake into a vehicle for walnut butterscotch, drooling, diet-postponing, and seconds , and it’s an entirely other thing to find yourself at the playground at 5:15 p.m. and realize a) you don’t actually have anything in the fridge that you can turn into dinner, b) you, in fact, barely feel like cooking, in fact, your interest in cooking is only a single degree stronger than your desire to order in, so this better be easy, and c) the adjacent farmers market which you have heard from others boasts ramps and asparagus and spinach and other new! spring! delights! in fact, at the tail end of the day, boasts few things aside from a straggler of a single bundle of broccoli rabe.
I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream.