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Text of the page (random words):
ate everything fun for all the best foodie adventurer the hungry cabbie famous fat dave the new york times dining section the post punk kitchen home of my two favorite vegan chefs and cookbook authors isa chandra moskowitz and terry hope romero the venerable david lebovitz s blog the world s strongest librarian treehugger be green vegan yum yum lolo s gorgeous food blog vegandad great vegan recipes from a vegan dad veggie girl vg s cool vegan blog where s the revolution bazu s beautiful blog food guidelines buy local whenever possible eat what you love unless it threatens your health or others in the case of nuts fresh fresh fresh organic whenever possible use agave nectar instead of cane sugar honey or corn syrup favorite resources amazon com s natural and organic pages best source for global knives bob s red mill online catalogue close out items at kitchen krafts natural grocers close out pages the baker s catalogue king arthur flour williams sonoma sale pages 26 may 2014 cookbook review vegan eats world terry hope romero s newest cookbook vegan eats world is a guided tour of culinary locales east west north and south she provides handy spice blends for indian east indian chinese middle eastern persian and african dishes then travels around the globe to provide a very wide variety of offerings to please not just vegan palates but everyone who might be a bit adventurous in their dining habits because the book contains such a diverse selection of recipes i think it would be a great book to use to plan parties and date nights as well as everyday dishes for this review i decided to try a quick and simple recipe that didn t require running out for any ingredients the selection as you can see in the photo to the left is savory baked tofu i recently visited one of my favorite health food stores whole earth center in princeton pricey indeed but consistently the best organic produce around and bought some fresh super firm tofu to try for this recipe romero recommends the super firm tofu and she s absolutely correct there is no substitute for the texture in this recipe the result was so tasty i ate it cold by itself for breakfast one morning i also enjoyed it with roasted mushrooms and onions suffice to say it went very quickly i only made one ingredient substitution and that was using low sodium tamari for the soy sauce gf one note of caution you ll need to pay attention toward the end of the cooking time because the marinade burns fairly quickly especially if you use agave nectar if you prefer a mediterranean african or eastern european flavor to your tofu romero includes marinades catering to those flavor profiles as well here is the recipe as i made it savory baked tofu on page 50 of vegan eats world savory baked tofu ingredients 1 pound super firm tofu 3 tablespoons low sodium tamari 2 tablespoons grapeseed oil 1 tablespoon agave nectar 2 tablespoons fresh lemon juice 1 2 teaspoon garlic powder 1 4 teaspoon ground cayenne pepper directions 1 slice the tofu into 1 4 in slices 2 in a medium bowl whisk together the remaining ingredients 3 add the marinade to a large glass baking dish and wet the tofu with the marinade on both sides 4 preheat the oven to 425 degrees f 5 bake the tofu for about 20 minutes then flip the slices cook another 15 minutes until you see the tofu has turned golden brown with some caramelization on the edges take care to watch for the last 5 minutes so that the tofu doesn t begin to burn 6 enjoy the tofu will keep for 5 days but it likely will be eaten way before that posted by deb schiff at 5 34 pm 0 comments 23 february 2014 cookbook review i m loving mayim s muffins recently i received a review copy of mayim bialik s brand new cookbook mayim s vegan table because i absolutely love her character amy farrah fowler on big bang theory i had to give it a read the first 59 pages provide a good foundation on the vegan diet and its health benefits and philosophies even without the recipes i d recommend it for someone who is new to the practice or for parents of newly minted vegans most of the recipes are straightforward and easy to produce they don t require uncommon ingredients or a long time to make most except the dessert section also are easy to make gluten free now that i m living in the gf sphere that s a pretty important feature for me in a cookbook for my test recipe i decided to take on a recipe that was already gluten free but that i could tinker with a bit for this blog that recipe was fruity oatmeal muffins they turned out to be pretty tasty muffins they are indeed oaty which a cakey crumb an unexpected pleasure in a gluten free muffin made without gums the muffins also are much lighter than you would expect for such a healthy baked good i can easily see these becoming my go to muffins my alterations were relatively minor first i used my unsweetened home dried cranberries thanks to the behemoth of a dehydrator i recently purchased via a mandate by my wonderful mother in law who gave us a check and said we couldn t save it but had to spend the thing next i added walnuts because what s a muffin without nuts i also used pumpkin pie spice as the spice flax meal and water as my egg substitute olive oil for the fat and agave nectar and consequently half the applesauce as the sweetener finally i dropped the oven temperature to 375 degrees f to account for the agave but baked it for the same amount of time here s the recipe as i made it fruity oatmeal muffins yield 12 muffins ingredients 1 teaspoon flax meal 3 teaspoons filtered water 1 1 4 cup rolled oats 3 4 cup rolled oats run through the coffee grinder to make oat flour 2 tablespoons potato starch 1 tablespoon baking powder 1 teaspoon pumpkin pie spice 1 2 teaspoon salt 3 4 cup unsweetened dried cranberries if you have to use sweetened use fruit sweetened ones 3 4 cup chopped walnuts 1 2 cup olive oil 1 2 cup agave nectar 1 2 cup applesauce directions 1 in a very small bowl mix together the flax meal and water until combined and set aside 2 in a large bowl combine the oats oat flour potato starch baking powder spice and salt 3 mix in the cranberries and walnuts 4 in a separate bowl or large measuring cup whisk together the olive oil and the flax mixture whisk in the agave and the applesauce 5 add the wet ingredients to the dry and stir for about 2 minutes 6 heat your oven to 375 degrees f 7 line your muffin tray with paper liners 8 scoop the batter into the liners so that they are filled about 3 4 of the way 9 when your oven reaches temperature bake the muffins for 20 minutes they should have very small crumbs clinging to a wooden tester when done 10 let cool in the try for 5 minutes before taking the muffins out to cool completely on a wire rack they are best slightly warm but wonderful when cooled as well enjoy posted by deb schiff at 6 09 pm 0 comments labels agave nectar altered plates deb schiff gluten free gluten free mayim bialik muffins oat flour oat muffins oatmeal unsweetened cranberries 05 october 2013 making a vegan gf muffin oh so cobblerific this luscious bit of muffin y goodness is somewhat based on the babycakes ginger peach corn muffins recipe except that i made a few key changes importantly i turned it into a cobbler muffin or what john and i decided would be either a cobblin or a muffler you decide that is i loaded this baby up with a cobbler like filling hence the wee air hole toward the bottom of the photo suffice to say it s hardly your ordinary muffin and that s a nectarine rather than a peach because the organic peaches in the stores here were unnaturally large and didn t smell like peaches the organic nectarines on the other hand smelled like summer i also used a non beany based gf flour mix because i really don t enjoy the beany flavor in sweet baked goods because there were so many changes i m going to share my version here please let me know how yours turn out summer fruit cobblins makes 12 standard muffin sized cobbler muffins ingredients 2 3 cup unsweetened vanilla almond milk 2 tablespoons of apple cider vinegar 6 medium sized smaller than a baseball fresh nectarines scrubbed well pitted and cut into 1 inch ish pieces the juice of one juicy organic lime 1 3 cup of the liquid sweetener of your choice i used agave nectar if you use maple or brown rice syrup just remember that your muffins will have a maple or caramel flavor which is fine i m sure it will taste great 3 4 cup of a non beany finely ground gf flour mix i used king arthur flour s all purpose gf mix but you also could use pamela s artisan mix and it would be successful 1 4 cup blanched almond flour 1 cup corn flour not corn meal it s a very different experience much less grainy 1 5 teaspoons baking powder 1 5 teaspoons baking soda 1 2 teaspoon xanthan gum although you don t have to use it you could use chia or flaxmeal although it might end up a bit crumbly try it and let me know 3 4 teaspoon salt 3 4 teaspoon cinnamon 1 2 teaspoon nutmeg 1 2 teaspoon ginger dry ground 1 2 cup very good fruity olive oil or if you don t like the flavor use grapeseed oil 3 4 cup liquid sweetener of your choice i used agave nectar but you could use maple or brown rice syrup 1 4 cup apple sauce 1 teaspoon vanilla directions 1 whisk together the almond milk and vinegar put the mixture aside so it can become vegan buttermilk 2 combine the nectarines agave nectar and lime juice and stir until the fruit is well coated preheat the oven to 350 degrees f and pour the fruit and sauce into an 8 in glass baking dish roast the fruit until it softens but doesn t burn or dissolve it should take about 15 minutes let the fruit cool in the baking dish on a rack while you make the rest of the recipe set aside the prettiest 12 pieces you can find these will be the cobblin toppers 3 whisk the dry ingredients together in a large bowl 4 in another bowl mix together the liquid ingredients then add them to the dry ingredients and mix the batter until smooth 5 turn down the oven to 325 degrees f and line your muffin pan with paper liners fill the liners half way with batter then spoon a tablespoon or so of the fruit on top of the batter of each cobblin then add equal amounts of the remaining batter to each cobblin top each with one of the pretty fruit pieces you set aside earlier 6 bake the cobblins for 20 25 minutes until they are a lovely golden brown around the edges let them cool in the pan for 20 minutes then out of the pan on a wire rack until cool enough to enjoy here s a photo of what you should see inside posted by deb schiff at 8 50 pm 0 comments labels agave nectar cobbler deb schiff gf gluten free gluten free muffin vegan wheat free 14 july 2013 re altering plates or my new gluten free life yep i know it s been two years since i ve updated this blog sorry about that i ve been updating here and there regularly and been very active on facebook but it s not the same and i ve gone gluten free since november 2012 i haven t had any gluten in my food and it s made a huge difference as far as my hashimoto s thyroiditis goes i d been having a lot of digestive distress and pain last fall and before i found out that it was reproductive i decided to give up gluten just in case i d become sensitive i had no idea that folks with autoimmune diseases like mine tend to benefit from giving up gluten prior to the change it seemed like each doctor s appointment 3x per year my prescription needed to be increased to get my thyroid numbers right and i was symptomatic since the change all of my blood levels have been great all that to say my plates have altered once again and i m beginning to re make my recipes gluten free the first is my vegan blueberry apricot cobbler vegan blueberry apricot cobbler originally posted here yields 12 servings or 10 large servings ingredients filling 5 cups fresh apricots pre pitted and sliced 4 cups fresh blueberries 2 3 cup agave nectar pinch of salt 3 tablespoons gluten free all purpose flour not the beany kind topping 2 tablespoons apple cider vinegar 2 3 cup non dairy milk i used vanilla unsweetened almond milk for mine 1 2 cup almond meal 1 1 2 cup gluten free all purpose flour not the beany kind 2 teaspoons baking powder 1 2 teaspoon baking soda 1 2 teaspoon salt 1 4 teaspoon freshly ground nutmeg makes all the difference 1 2 teaspoon pensey s baking spice or cinnamon if you don t have it but you might want to consider ordering some because it s really great stuff and they don t pay me to say that 5 tablespoons agave nectar or maple syrup 1 2 teaspoon vanilla 1 4 cup 2 tablespoons good fruity olive oil or experiment with another good oil you enjoy directions 1 lightly oil a glass 9x13x2 in baking dish 2 for the filling gently mix together the fruit agave nectar flour and salt in a large bowl and let rest 3 for the topping in a separate bowl combine the apple cider vinegar and non dairy milk 4 in a large bowl mix the almond meal flour baking powder baking soda salt and the spices 5 add to the vinegar milk mixture the remaining agave nectar vanilla and olive oil give it at least a minute of whisking 6 pour the liquid ingredients over the dry mixture and combine until just mixed 7 give the fruit filling one more stir before pouring it into the prepared baking dish 8 scoop the topping on top of the filling 9 preheat your oven to 325 degrees f while the topping rises it won t rise a lot but it will poof up a bit 10 bake the cobbler for 40 minutes then check to see if it isn t getting too brown on top you re looking for a nice golden brown the filling should be good and bubbly 11 cool on a wire rack for about 20 minutes before serving it s best warm but just as good from the fridge 4 days later the cobbler will keep at room temperature for 3 days after that if there is any left and my guess is that there won t be keep it refrigerated until it s gone posted by deb schiff at 7 58 pm 1 comments labels agave nectar allergies altered plates cobbler fruit gluten free summer vegan 10 april 2011 tasty eats for vegans and vegetarians in salt lake city recently i was back in the salt lake city area to visit family and friends as well as to tour some amazing special collections and archives which will be posted soon on here and there when i m in town i always look for new places to enjoy fresh and tasty vegan and vegetarian eats one of the best resources is city weekly the free weekly paper that specializes in an alternative look at the city and its surrounding areas during my visit the cw had released its best of utah issue a misnomer really it s more of a best of slc with a handful of others tossed in for good measure with all kinds of fun and useful spots to experience i used it to find a few of the restaurants i tried for the first time this visit here s a short list of the restaurants and stores i patronized while i was there starting with the places that were new to me this visit and what i thought of their products and services 1 the blue plate diner i went ovo lacto here since ...