Whether its for a quick meal, an outstanding main dish for a dinner party, or to make one of our all time favorite comfort foods, you can always count on is a box of pasta. With the recent influx of gluten free choices, the pasta aisle has gotten significantly larger. Semolina, brown rice, quinoa, corn, wheat, are just a few I could think off the top of my head, and those added to the types of pasta you can choose from… oof… I often just buy whatever gluten free pasta is on sale, and stock up on a few at a time, till the next sale, of course.
It’s the end of the summer and almost time for comfort food season to begin (at least for those in Chicago). Pasta is one of my go-to comfort foods, however it’s still a bit too warm out for a heavy red sauce. For this Face Off I was thrilled to pull together an oil based sauce that is light and can be served year-round. An added benefit of making the sauce this time of year is that I had all the fresh herbs in my back yard ready to go (something that will change as soon as the cold sets in). Read more
Butter. And Cheese. Those to two things in healthy amounts on pasta could pretty much sum up my childhood. I think the pasta the vehicle for the butter and cheese. Seriously. I’ve talked about my Parmesan cheese obsession before, but this is really where it got real. I remember asking for more and more cheese as the meal when on, until my mom just put the whole thing in front of me, and I dished it out as needed. As time went on, I graduated from regular pasta to wheat to gluten free, and now to squash. The cheese was also upgraded from the stuff in the green tube-shaker thing, to pre-shredded, to buying hunks of good local cheese from Wisconsin. So I guess I define my adulthood by the food I eat. Sounds about right.
I saw this quote on a blog I follow called Peaceful Daily. It spurred me to look up Kathy Freston and her book, The Lean, which is now in the mail and on its way to me. The book teaches you how to make and commit to small diet and lifestyle changes which will yield significant results over time. It’s not just about being Vegan, but being conscious about your health and the food you put into your body. I hope it inspires you to consider checking out the book and adapting conscious eating habits too. Happy Friday!
Pancakes, flapjacks or hotcakes…whatever you call them I consider this dish to be the All American Breakfast item. Just about every country around the world has their own version of a pancake, some thin like crepes, some savory and covered in gravy, some stuffed with fruit or jam; but these starchy treats in America are typically sweet, served for breakfast, fluff up like a pillow and are covered in butter and maple syrup. For this weeks Face Off we brought to the ring 2 great recipes – one as always is Vegan and free of animals, the other Gluten Free and free of grains. Read more
Pancakes for breakfast remind me of weekends when I was a child – after a slumber party with friends my mom would always make us pancakes in the morning. When I was really young I remember my dad taking “pancake shape requests” – I would always ask for the number “100” and sure enough he would make it. I loved having this sweet breakfast item and often chose this over eggs. As I got older I started to change a bit and enjoy the more savory breakfast foods. Now-a-days my breakfast options are often limited to tofu scrambles or oatmeal, however, when Pancakes, Waffles or French Toast are a Vegan option I am known to get my fill. Read more
I’ve been dying for pancakes recently. I have no idea why, because normally, I’m a total egg person for breakfast. Without fail, I will order an omelet, a skillet, a scramble, whatever contains eggs and sounds good at the moment. Since trying to avoid gluten, I have found myself eyeing all those starchy breakfast items when out to brunch. The pancakes, waffles and crepes always seem to catch my attention in a way they have never done before… so when the chance came for us to face off this week, I wanted pancakes and nothing else!
While researching recipes for tomorrow’s Face Off I was inspired by a recipe that called for Almond Paste. I had never heard of it but soon found out, like blanched almonds, almond paste was expensive and usually not Vegan. So I did what I do best; I Veganized it and made it myself. Read more
Blanched Almonds are just regular almonds without their “skins.” Most of you probably know that blanching means to cook briefly, then shock with cold water to halt the cooking process. When it comes to nuts blanching them allows the skin of the nut to loosen up making it easily removed. So when your recipe calls for blanched almonds remember there is actually nothing special about this type of white almond other than they are naked. Read more