There's something lovely about seasonal change, isn't there? I admit that I am more of a Summer Girl than anything else; I love sunshine and warmth and fresh, local vegetables, and am loathe to say goodbye to it. However, there is something cozy and comforting about fall; the crisp air, the crunchy leaves, the glory of orange and red trees against the blue skies. It feels festive and happy, somehow, even if it's the harbinger for winter.
In baked goods, eggs are used as a binder, emulsifier, and a thickening agent. But what do you do if you are unable to eat eggs? Flax "eggs" are a great substitute for the real thing and they are very simple to make. Use one flax "egg" as a one-for-one substitute for recipes that call for up to three eggs. Flax "eggs" (flegs?) work particularly well in loaves, cookies, and cakes. If you find that your baked good is not rising as much with a flax "egg," increase the amount of baking powder in the recipe by 1/2 teaspoon.
It's difficult to make good choices while hungry. Grocery shopping on an empty stomach is a bad idea, and to me, so is deciding what to have for lunch. It's just too tempting to succumb to unhealthy takeout options when my stomach is growling and I'm snappy and crabby due to low blood sugar.
Wouldn't it be nice if every day at noon, you could have a delicious, healthy, inexpensive lunch at the ready, to fight those takeout temptations? Well, with a very little forethought and advance preparation, you can!
Every once in a while, a new plant-based product comes around that piques my interest. Normally, I'm fairly immune to the charms of packaged foods proclaiming that they are vegan, dairy-free, egg-free, gluten-free, high in fibre, high in protein, high in iron, chock-full of Vitamin C, Omega-3-enriched, and/ or filled with magical unicorn dust and granulated rainbows. But every now and then, something catches my eye and I feel the need to try it.
The other day I was at the grocery store, and I noticed this product:
Who among us hasn't snuck a bite of the cookie dough when it is raw? A bite of raw cookie dough is one of the great pleasures of making cookies - but if there are eggs involved, it is also one of the great risks. Wouldn't it be nice to eat raw cookie dough without the fear of salmonella?
I'm glad you agree that it would; enter this recipe for Chocolate Chip Cookie Dough Drops, made with chickpeas. I normally think of chickpeas as a savoury dish - probably everyone else does, too - but they actually work very well as a base for a sweet treat.
I'm always on the lookout for meals that can be made in a flash for busy weeknights. I absolutely love recipes that utilize roasted vegetables not only because roasting brings out the rich flavour of vegetables, but also because it is so easy — there's no sauteeing or stir-frying — you simply stick the baking sheet in the oven and wait until the veggies are done.
Have you heard of Veganuary? It's a pledge to eat a vegan diet for the month of January, touted by such celebrities as Brad Pitt, Gwyneth Paltrow, and Beyonce. For those who are curious about vegan and plant-based eating, it's a great catalyst to cutting meat, dairy, and eggs out of one's diet.
Did you know that chili is strangely divisive? People can get very passionate about it. Here's a fun psychological experiment: the next time you're at a party, randomly ask people for chili recipes. You'll be amazed by a) the wide spectrum of ingredients used, and b) the shocked faces at the description of recipes that differ from their own.
Feta cheese. There's no better addition to Greek salads, Mediterranean pasta, or quinoa dishes. Feta cheese can give new life to a pizza or give a kick to dips and sauces. When I was pregnant with my second child I ate feta cheese almost every single day. Feta cheese and I have had a passionate love affair for years.
But what if you cannot eat dairy, for one reason or another? Should you go through your life without the creamy, salty goodness of feta cheese?
What is it about making lunch? To me, it feels like a chore of epic proportions. I like cooking dinner. I like baking things. I like busting out my waffle-and-tofu-scramble moves for weekend brunches. But making lunch can really get me down.
