By now, you may know how I love to try out new kitchen gadgets! I just finished making a new batch of sauerkraut with the pickle pipe and pickle pebbles…. great little tools for fermentation!
I used to grow sprouts in Mason jars that I would lean top down onto a wooden rack made by my engineer dad. The rack was large enough to hold 4 large jars at a time, and probably sturdy enough for 4 people to stand on. While this was a great system for when I had a decent-sized kitchen, in a condo, I needed something more compact. Last year I discovered the Easy Sprout Sprouter–what a find!
Grains & beans constitute everyday fare for me, and let me tell you that everyday fare needn’t be dull or boring. By the same token, delicious and exciting dishes needn’t be complicated to make. This dish is so simple to make that it doesn’t require a recipe, but I have one, just in case: Black Bean Stew. Just replace the black beans with pinto beans, or any bean of your choice!
Who doesn’t love carrot cake? I found this lovely recipe in The Joy of Vegan Baking, tweaked it a bit: reduced the sugar, replaced walnuts with almonds and simplified the instructions. You know me, my kitchen is my lab; can’t do a recipe without playing around with it. I also like to bake it as cupcakes; easy to frost and freeze. Just pull a couple out when I have guests.
It’s kale season! Last week, I was looking for a way to use up some of the kale I had picked up at Tau and I came up with a super yummy dish, but I made one mistake: I didn’t write down the ingredients! When my folks came over unexpectedly and finished off the lot, I decided to dig through my memory cells and come up with a recipe. And voila, here it is! Actually, with one minor difference; the first time I made it I used cooked chickpeas. For a chickpea version, simply reduce the liquid to 1 cup, reduce cooking time, and add the chickpeas after the kale and sweet potato are cooked.
You may find this hard to believe, but I was in charge of bringing dessert to our family dinner this year… right… So, for those who asked, here is the recipe for Chocolate Coconut Cups, which I created for a friend who was allergic to nuts and couldn’t enjoy the Chocolate Peanut Butter Cups…
Crackers ‘n cheddar are a great accompaniment to a hearty soup. I was pleased to discover a simple vegan recipe for Cheezy Crackers in 500 Vegan Recipes with the same flavour. This is an awesome book with fun and creative ways of using healthy ingredients to prepare wholesome foods!