This raw, vegan, gluten–free avocado lime mousse will take you to the tropical paradise of your grandest dreams and fill you up with health and happiness. Big promises, I know; but this recipe is that good.
I couldn't bear to throw away all the tough outer leaves left behind from making roasted Brussels sprouts last week. So what did I do? What any enterprising and frugal home cook would do: I doused them with olive oil and made sprout chips.
Fall blew in hard this weekend, with a flutter of leaves and a gale of snow, in some places. Halloween is here too, that spooky night of mystery and play — are you throwing a party? Perhaps you're not in full party form, but you want a little treat or snack to see you through the night of the Great Pumpkin. Well, we have 15 simple treats for you today, hand-picked for autumn. They range from the sweet — peanut butter popcorn, pumpkin Rice Krispie treats! — to the salty, like Ina Garten's masterful roasted nut mix with rosemary, and homemade cheese crackers.
A few months ago, Megan's post on savory granola got my wheels turning. A truly savory, unsweetened granola seemed like a unique, gluten-free alternative to croutons on top of soup. And indeed it is — but it is also a light, addictive snack I can't stop eating by the handful.
Many people don't eat a baked potato without a pat of butter or a sprinkle of good cheese. Others wouldn't touch a salad without any salad dressing. In my house, we're pretty adamant that soup should have a little something on top, too. It can be as simple as a dollop of sour cream or a sprinkling of parsley. It can be as traditional as baked croutons. Or it can be a little more interesting and inspired.
Apple chips are one of my favorite snacks, but since I don't own a dehydrator, I never thought about making them at home. For some reason I thought drying the fruit in the oven would take a prohibitively long time, or use up more energy than it was worth, but it turns out thinly-sliced apple slices take two hours or less to transform into crisp, sweet chips.
Q: Each week at my research group's lab meetings someone is in charge of bringing food for everyone. It is my turn in a couple weeks, and I want to prepare something truly delicious!
There are a couple issues though. We have one vegan, one gluten-free, and limited cold storage or heat up space (limited to a microwave). Other people have already done hummus and chips and salsa (all the classic stuff), but I want to be original.