Monthly July, 2019
I love beets. Their sweet, earthy essence seems to scare some people away, but not me. I do find it frustrating that the only way that beets are served in restaurants these days is in a salad with feta, chevre, or bleu. The sweetness of the beets is a perfect foil for salty, umami-rich cheese.
Kanten It was a great farmer’s market find. Fresh Red Currants were ripe and ready at the market, and it was too hot to bake. So, I made kanten. Kanten is the plant-based world’s answer to Jell-o, and it couldn’t be more refreshing. Don’t tell anyone it’s vegan, just serve it. Kids and adults alike
Some things just happen. Like the confluence of my own birthday with the arrival of petite “honeoye strawberries” at the Farmer’s Market. Yes, Happy Birthday to me! I have a vegan baking class coming up, and the vegan cupcakes that I teach in that class are perfect for a birthday cupcake. So, I dropped in
It’s all about that Prep If you want to eat well, you have to meal prep. One of the most basic meal components to prep is your salad dressing. It’s sooo quick to make, and sooo much better than the store-bought stuff. If you’ve been known to buy salad greens, only to let them languish