Candidly, the recipes are posted for my convenience, referring to the iPad in the kitchen. I’m sure you’d like them, too.
Recipes mainly. All are vegetarian, nearly all vegan, aka whole-food plant-based WFPB and, especially the recent ones, low to no oil.
Brownies have been the first treat I hunt for at any party’s food table. I’ll eat the chips and hors d’oeuvres first but will grab a brownie or two early to make sure I get mine. Butterscotch blondies are a fine alternate, and I can take or leave the nuts add-in, but my mom’s chocolate […]
Though My Beloved and I love waffles, until this recipe I dreaded making them. The reason was quantity. Easily warmed in the toaster straight from the freezer, they’re the perfect leftover. But you’re still making one waffle at a time then keeping the ready ones warm in the oven till all are done. Planning to […]
The first rule for vegans ought to be, “Forget about trying to fool carnos with meatless analogs.” A “realistic” homemade meatless hamburger has too much prep and unexpected ingredients (beets for bloodiness), while the new generation of store-bought patties is highly processed and unexpectedly expensive. But happy childhood memories of frankfurters spring from the mouthfeel […]
My Beloved and I, on the far side of middle age, recall bottled French as a deep red and savory salad dressing, maybe a hint of sweetness. Groceries these days have moved French dressing below or way above eye level on shelves so it must be out of fashion. Those Frenches are way too sweet […]
Given that ice cream, gelato, sorbet or even “nice cream” are indulgences, here is an alternate name. As nice cream usually refers to a banana-based treat (my adaptation in Notes below), I’m going for “v’ice” — short for vegan ice. The vanilla mock ice cream is adapted from Silk’s recipe. The chocolate version is from […]
Years ago I did sourdough for a spell but moved to other recipes, ending up at the no-knead school. All the talk about sourdough baking during the 2020-21 novel coronavirus-2019 pandemic, and pockets of time from working at home, led me to return. King Arthur Flour has been my touchstone on sourdough this time out, […]