Recipe: Easy Southwest Salad
Open a few cans and have a delicious corn-and-bean salad ready in less than five minutes. Wonderful on its own, served on top of cooked grains, or wrapped in a burrito. Read more …
Open a few cans and have a delicious corn-and-bean salad ready in less than five minutes. Wonderful on its own, served on top of cooked grains, or wrapped in a burrito. Read more …
I made some quick chili based on a recipe in the Moosewood Cookbook, but with some tweaks for the ingredients I had on hand. I also used a pressure cooker instead of slow simmering on the stovetop—quicker cooking means less heat in the kitchen. After the beans and wheat are done soaking, it takes about half an hour for the … Read more
It’s cider season where I live. The half gallon sitting in my fridge prompted me to think of apple cider vinegar, which made me think of a chocolate vinegar cake I used to make all the time in high school. I pulled the long-neglected recipe card from my pre-internet recipe book and immediately decided not to follow it—well, not exactly. I used … Read more
I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue.) But they’re still super tasty. If you’d like to up the cocoa/chocolate flavor, substitute chopped dark chocolate or chocolate chips for some of the dried fruit. … Read more
I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue together with the fat.) You can make these vegan by substituting coconut oil for the butter. It results in a slightly different texture, but the taste is … Read more
Pomegranates go on sale this time of year, so I froze some along with the applesauce I made recently for a rich sorbet. I love how it turned out—delicious, creamy and pomegranate-y. Ingredients ¾ cubes of frozen unsweetened applesauce* ¾ frozen strawberries ½ frozen pomegranate seeds, plus a few for sprinkling 1 tablespoon almonds 2 tablespoons full-fat coconut milk Freeze the … Read more
This ice cream features fruits, flowers and nuts from plants that are from the rose family, botanically speaking: strawberries, cherries, juneberries, almonds and, of course, roses. Notes on ingredients and substitutions are at the end. Ingredients 1 cup frozen strawberries ½ cup cherries ½ cup juneberries 2 tablespoons almonds 2 tablespoons unsweetened coconut cream or coconut milk (full fat) 1 teaspoon … Read more
Making pizza dough from scratch sounds harder than it is. And this recipe makes it even easier by cutting down on the kneading. Kneading helps the gluten in the wheat form long strands that hold the dough together and give bread its customary chewiness. Gluten also develops and becomes stronger as dough rises. By increasing the rising time, you can … Read more
As long as zucchini keeps fruiting, I’ll keep making zucchini muffins. This week I decided to make a not-gluten-free version of chocolate zucchini muffins. It has whole wheat, plus a little almond flour for richness. Notes: If you love almonds, you can increase the almond flour to ½ cup if you like, in which case you should reduce the whole wheat flour or … Read more
The first time I had cardamom ice cream was in Baltimore, Maryland. It was one of the most delicious things I’d ever tested. This recipe gives homage to that wonderful ice cream, and is just as tasty. Bonus: All the sweetness in it comes naturally from fruit, and it can easily be made vegan or paleo by substituting full-fat coconut … Read more