Quinoa is a regular in our house now and all the family enjoy it. You can buy it ready-cooked in packets but it’s no trouble to do it yourself, honest, and it’s much cheaper. I like to cook extra while I’m about it and stash some in the fridge for another time yum, yum.
Author: chefalice
Imagine having your pineapple (in the form of vinegar) and eating it too. That’s completely possible when you remove the skins and core from a pineapple, eat the fleshy fruit, and reserve the scraps to make pineapple vinegar. Because pineapples can contain many pesticides and other unwanted ingredients, I recommend using an organic pineapple for your vinegar. You should also wash the whole pineapple prior to cutting it so as to remove any mold or harmful bacteria that may have found their way onto the surface of the pineapple. After tasting this delightful pineapple vinegar, you’ll never look at fruit…
This focaccia is very much like what New Yorkers call either a Grandma pizza or a Sicilian pizza. It’s cheesy and saucy and will bring back fond memories if you grew up with those neighborhood classics. One of its unique characteristics is the use of cheese both in the dough and as a topping. However, if you aren’t a cheese lover, you can make the dough without the cheese and forgo the cheese on top. This makes it a marinara focaccia, which is also quite delicious.
Coconut oil, curry, cinnamon, and ginger give a uniquely flavorful profile to this stew. And the fiber packed split peas help slow your body’s absorption of sugar and improve blood glucose levels.
Biscuits are so versatile. You couldn’t ask for a better pal for homemade soup, stew, breakfast tofu scramble, or a Southern-inspired main course with a deep ladle of mushroom gravy. These biscuits pack a hearty dose of garlic and mixed herbs, which really come alive when you warm them up and top with vegan butter. Don’t be tempted to use rice milk instead of the soy or coconut milk beverage here. The creamier the milk used, the better.
To say I’m addicted to crepes is an understatement. They are just so incredibly versatile. You can fill these crepes with fruit or a hearty savory mix, or even make incredible cannelloni. I’m usually all about substituting whatever you have on hand for my recipes, but in this case, only grapeseed oil works. When pondering a crepe dish to include in the book, I couldn’t decide: sweet, savory, or spicy? They all rock, so I decided to include all of them. (I can be greedy like that.) This yummy harmony of notes makes an amazing brunch meal that’s dressed to…
Ceviche is a form of “non-cooking cooking.” I know that sounds wrong, but what I mean is that in making ceviche, instead of using heat to break down the proteins, we use acid citrus juice to break down protein. The fruits also lend beautiful flavor, and honey rounds it out even more. I am told that this form of “cooking” originated with native American fishermen who wanted to prepare their catch while at sea, but didn’t or couldn’t build a fire. Makes sense. I wouldn’t want a fire in my canoe or kayak. Make sure the fish is ice cold…
These crispy potato pancakes topped with dollops of soured cream and slices of smoked salmon are just the thing for a lazy brunch.