This is my favorite combination of ingredients for salad. I use the best flavored apples that I can find. I am partial to butter lettuce because it contrasts with the crunchy ingredients and is a good foil for the vinaigrette, but any favorite will do. I make this salad all year long to serve with lots of different dishes but it seems to have an affinity for dishes made with root vegetables. CLICK HERE FOR THE ENTIRE ARTICLE
In another life my husband and I frequented a deli in West Los Angeles just for their egg salad sandwiches. They were so big that we always split the sandwich. Now I hate to think of all the fat and cholesterol packed into that sandwich. And I found that you can get that great flavor without all the bad stuff. Look online for vegan egg salad you will find a host of recipes for egg-free egg salad but still with oil. Here is my recipe for an oil-free egg salad that will bring back lots of memories. CLICK HERE FOR THE ENTIRE ARTICLE
One of our local bakeries, Le Petit Outré, makes a great pizza dough that is available in many local markets. It is made with wheat flour, malted barley flour, semolina flour, sea salt, yeast and water. It is better than any pizza dough that I have made. And it is so easy to pick up a package at the market and make a calzone for dinner. Look for some freshly-made pizza dough in your area. There are so many combinations of ingredients to choose from. This particular evening I had some Romesco, artichoke hearts and olives as well as some savory tofu cream cheese. It couldn’t get any easier. Add a green salad and you have a quick, nutritious meal.
This is the best chocolate cookie ever. I say that as a life-long consumer of chocolate cookies. The flavor is intense and they are not too sweet. They don’t keep for more than a few of days but for most people that won’t be a problem. I like to have them with a cup of strong coffee. CLICK HERE TO SEE THE ENTIRE ARTICLE
I’ve loved gingerbread since I was very young. My mother used Dromedary’s mix and served the gingerbread warm with sliced canned peaches and whipped cream. We all loved it. Now that I am older and wiser, I looked for an oil- and egg-free gingerbread recipe. Susan Voisin, www.fatfreevegan.com has a very good recipe for Applesauce Ginger Cake with Maple Glaze. I recommend it to anyone who wants a light cake. However, I am partial to gingerbread with lots of molasses as well as ale or stout. So I came up with the following recipe using Kettlehouse Coldsmoke Scotch Ale and molasses. I also used Susan Voisin’s Maple Glaze to finish this new gingerbread. The cake is intensely spicy, and, surprisingly, not too sweet. CLICK HERE FOR THE ENTIRE ARTICLE
I love the flavor of corn as well as lemon so this was something I really wanted to figure out. A small wedge of this torte is a great finish for many dinners. I was inspired by a recipe from Sunset magazine that I came across quite a few years ago. I wanted to make something with that flavor profile but with a stronger lemon flavor. I also added some minced rosemary to give it a bit of a bite. You could use some minced lemon balm instead of or in addition to the rosemary. CLICK HERE FOR THE ENTIRE RECIPE
These are the fluffiest and lightest pancakes I have ever had. They are fast and easy to put together on a weekend morning. They do not have any oil or eggs in them and are cooked on a dry, cast-iron griddle. They turn out perfectly. We have them with a spoonful of cashew cream, sliced fresh fruit and chopped walnuts. And, of course, a little maple syrup gets put on top. CLICK HERE FOR THE ENTIRE ARTICLE
This granola is oil-free and uses dates as a sweetener instead of sugar or honey. It is delicious and nutritious. It was inspired by Cathy Fisher’s website, www.straightupfood.com. If you have looked for an oil-free granola, this is the recipe for you. It is hard to stop eating it. CLICK HERE FOR ENTIRE ARTICLE
Looking for something fast and nutritious in the morning? This is easy to put together and will keep you going for a few hours. It only requires some fresh fruit, granola and yogurt. CLICK HERE FOR ENTIRE ARTICLE
A couple of Saturdays ago my neighbor Ryan dropped in and said that he had gotten some morels at the Farmer’s Market that morning and asked if I had any suggestions about how to prepare them. I, too, had found some at the market that morning and was thinking of what would be the best way to show off the morels. It seemed natural to combine them with pasta and we checked a few cookbooks to see how other people prepared morels.