Author: chefalice
It’s really worth making the mixture for these yummy little fritters the night before you want to cook them. It improves the texture and think how nice it is to get up knowing that these are for breakfast – mmmmmm. If you’re vegan you can still enjoy them just use an egg substitute for binding. You’ll find a range of different types in the shops.
This dairy-free cheese has a deliciously salty and savory taste with a rich, buttery texture from the walnuts. The walnuts also give it a distinct but ever-so-mild flavor that makes it unlike any other cheese. Even if you’re not a fan of walnuts, I encourage you to buy some high-quality raw walnuts from the refrigerated section in your local health food store. I never liked walnuts (or so I thought) until I tried these fresh ones. I then discovered that I love fresh walnuts just not the bitter, rancid ones found on most grocery store shelves and in baked goods.…
Although this method uses neither yeast nor fermentation, this is a totally satisfying loaf that really comes alive when toasted, developing a wonderful crackly surface. Unlike some gluten-free breads, it isn’t dry; rather, it has a moist, creamy mouthfeel that makes you want to keep popping more slices into the toaster. The recipe has a lot of flaxseed meal, which not only adds fiber and healthful omega-3 fatty acids but also contributes to the bread’s rich flavor profile. The whole flaxseeds are optional, but adding them will boost those qualities even more. If you find the flaxseed flavor too strong…
I love the spice and texture of these whole-whet pita chips alone or with one of the dips in the chapter. Making them at home is easy, and it saves money, and allows you to control the ingredients.
I went through a phase where every weekend I had to make pancakes. Obsessed, I would rifle through my cupboards to see what kind of flavour concoction I could make that week. The nice thing about this pancake recipe is that it’s adaptable, as you will see in the variations given below. You can throw almost anything in and it will turn out amazing, so don’t be afraid to get creative. This recipe makes enough for two people, but you can easily double or triple it to serve more.
My friend Mika introduced me to this traditional delicacy enjoyed by Japanese monks, and I’ve been utterly addicted since my first euphoric taste. This chilled sensation is made with sesame (goma) instead of soy. I’ve served this to ardent tofu haters and they have begged on their knees for just one more bite. In Japanese monasteries, the junior monks grind the sesame seeds by hand so the older monks can get their fix. But who has time for that? I use a pure roasted, unsalted tahini or a plain sesame paste (just ground sesame seeds) from a Japanese grocer. This…