Can't eat gluten, dairy, eggs, or refined sugar? Don't despair — even you can have dessert! In Naturally Sweet & Gluten-Free,Ricki Heller (of Diet, Dessert and Dogs fame) shares 100 allergy-friendly and vegan recipes for cookies, cakes, pies, and other treats that nearly everyone can enjoy.
Moist and naturally sweet with gingery bite, these cookies contain just five ingredients (four if you don't count salt) and couldn't be easier to make. Though you can also bake them in the oven, I love eating them raw, just firmed up in the freezer. Sometimes simple really is best.
One part vegan, one part punk rock, and entirely awesome. That pretty much sums up this new cookbook from vegan mastermind Natalie Slater. Whether you're craving a chocolate whoopie pie or a bowl of mac n' cheese, whether you're vegan or just cutting back on the meat, whether you're a rocker or more of a folky-sway-along type, these recipes promise to shake you out of your routine and give you some tasty ideas for dinner and dessert.
Like the restaurant after which it's named, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking is technically a vegan cookbook. But if you read that last sentence carefully, you would have noticed the word 'vegetable' is used in the title, not vegetarian or vegan. While you won't see any animal products used here, the sensibility and soul of this kind of cooking goes way beyond labels and restrictions. This cookbook is about putting vegetables front and center in astonishing and innovated ways.
If you've ever made bread from scratch, found a technique and a recipe you like, and then practiced it a lot, you probably can make a pretty great loaf of bread. But people who make bread at home often complain that it just doesn't quite approximate the bread they have from a French bakery, which is somehow lighter inside and crispier outside. You've worked so hard, you want a deep brown crust that shatters when you hit it, right? The missing piece is a level of heat and steam that is almost impossible to generate in a conventional home oven.
A bread cloche recreates the same conditions that you find in a traditional bread oven so you can actually bake a delicious, crusty loaf that is light and airy inside. I took one for a spin this week and I can tell you it works.
Whenever I'm traveling near the little beach town of Morro Bay, California, I make it a point to stop at Shine Cafe to order their "famous tempeh." You can get a scoop of this perfectly seasoned tempeh and quinoa in a salad, in taco form, or as part of a one-bowl meal — any way you get this dish, it's tasty, healthy, and filling. Recently I found myself daydreaming about this amazing tempeh, and while I couldn't transport myself to a quaint fishing village, I was inspired to make my own version. It's so versatile and easy to make ahead that I think it'll become part of my regular lunch rotation.
I am decidedly pro-meat and cheese. Nothing gives me more joy than thin slices of prosciutto and creamy goat cheese. But sometimes when I'm feeling a little bogged down during the week, I like eating something that will give me energy and won't throw me into a midday food coma. Step in: vegan sandwiches.
On Sukkot, which begins tomorrow night, Jewish families around the world will head outside to eat under the stars. As the Jewish calendar’s harvest festival holiday, there is a tradition of building temporary outdoor huts called sukkahs, which serve as al fresco dining rooms during the weeklong holiday.
As wonderful as it is to have an excuse to dine in the great outdoors, autumn can be an iffy time of year — sometimes gloriously crisp, other times uncomfortably chilly. To bring a bit of warmth to the table, Sukkot cooks traditionally serve a variety of steaming stews, soups, and casseroles that feature the hearty root vegetables and squash available this time of year.
You may know that flax seeds are nutritional powerhouses, and you may know that they can be used as egg substitutes in baking, but did you know they can be used to make homemade vegan mayonnaise? Well, sometimes. We just put a few recipes to the test and here's what we found.
For people of a certain age, Mollie Katzen's 1970s hand-drawn and lettered cookbooks were the first place they discovered vegetarian cooking, whether as cooks and parents in the kitchen or as children who were raised on food cooked from Moosewood Cookbook and The Enchanted Broccoli Forest. A few years have passed, those kids have grown up and so has vegetarian cooking. Today's vegetarian food is more sophisticated, less dependent on dairy, and reflects the influence of many countries and the wider selection of fruits, vegetables, grains now available. A new generation of vegetarian cooks is emerging, too, and once again, Mollie Katzen is a wonderful guide and inspiration.