Monthly June, 2015
When the vegan lifestyle comes up in conversation, a common refrain is often heard. “I can’t live without cheese.” Because of that, there have been many vegan cheese substitutes manufactured over the years, from the rubbery, unmelting soy cheeses to the melty but not very nutritious versions so popular these days. I know I have
Aah, the enigmatic rhubarb still has me in its thrall. Just walking by the plants gets my mind going, thinking of things to make with those fat, vigorous stalks. At this point, it’s taking up so much room in the garden that I need to use it, just to give the kale and lettuce some
Empanadas! Little turnovers, filled with tasty stuff, you had me at hello. Every culture has some kind of dough-wrapped goodie that is irresistible, from the calzones of Italy, the samosas of India, the pasty of Britain, to the steamed dumplings of China. But Empanadas are their own little parcel of heaven. Thanks to Sandra Gutierrez,
Hummus. It’s the breakout star of the dip world. Once upon a time, it was exotic, but now the packaged hummus industry churns out millions of tubs per year. According to a 2013 WSJ article, that year $350 million worth of the tangy bean dip was purchased by consumers. It was such a big rise
The Star Tribune Taste Section has selected 50 women who are making a difference on the Minnesota Food Scene. Read that article here.