I love pumpkin bread! And we already have a recipe here. But this time I went ahead and made this recipe from the Beaming Baker. It was not only exceedingly
This evening I tried a new recipe for banana bread, and this one was a huge success. It’s sweetened only with the bananas, doesn’t have cinnamon or nutmeg, and has
A big upside of vegan cheesemongering is that it’s possible to recreate fabulous cheesy dishes. They taste so much like the original, it’s like sorcery! This was my first venture
This delightful roll is basically a by-product of making rejuvelac, which is an essential ingredient in cultured cheeses (will post about those soon). Rejuvelac is the leftover liquid from sprouted grains.
Another one of our contributions to the upcoming baroque workshop!1 3/4 cups whole wheat flour1 tsp baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 teaspoon cinnamon1 mashed banana3 finely diced ripe
Next week we’ll participate in a baroque music workshop, and participants have been invited to contribute homemade baked goods to our “sherry hours” in the afternoon. Enter cantaloupe-ginger mini-cakes! I
I made my inaugural pizza! It was delicious! I had homemade tomato sauce that I made for the previous day’s ravioli, and a fresh batch of Miyoko’s Kitchen vegan mozzarella.
In the last few weeks, our beloved farmers at Albert and Eve have sent us lots of phenomenal citrus fruit. I wanted to bake a whole-wheat treat for us, and
This easy, savory chickpea flour pie is a great thing to eat and serve hot right out of the pan, and it’s festive enough to entertain guests. If you have
Who doesn’t like a fresh pita, straight from the oven? If you don’t, it’s because you’ve been eating thin, inadequate North-American ones, not the fluffy Middle-Eastern ones. Chad got this