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When I’m in the mood for crepes but don’t have soy yogurt around, I whip up this quick silken tofu “cream”. I just made another batch this morning and took note of the ingredients (I usually wing it). It’s super easy, and you could easily adapt it to fit your feast by adding [...] If you’ve been keeping up with this blog, then you know I’ve been increasingly obsessed with the idea of “living off the land.” One of the best places I’ve found to forage for free food is in the hedgerows, particularly those lining the fields behind our cottage. It’s been a while since I last posted. I’m not sure what’s been getting me down – maybe it’s the weather. We’re heading into a typically wet English winter. Wet. And dark. Sunset is at 16:06 today, which tends to eliminate all possibilities of pre- or post-dinner strolls. And [...] I’ve recently become hooked on the Channel 4 series River Cottage, a program featuring Hugh Fearnley-Whittingstall’s adventures as a downshifted cottage smallholder. One of the show’s main aims is to inspire people to live a more sustainable lifestyle by making simple changes to their eating habits. A recent episode featured baker “Ted” who demonstrated [...] VegNews.com is currently running my interview with vegetarian chef Rachel Demuth. I met Rachel earlier this year at her fantastic Fast and Delicious Cooking Course in Bath, England (click here for photos). Rachel was kind enough to share some advice with me on how to gain more speed and confidence in the kitchen, [...] I confess: this cake was not made for Halloween, and in fact, was eaten well before Halloween arrived. But since it’s Halloween, and since the words “Healthy” and “Halloween” go so well together, I’m going to pretend the two are somehow related. Okay so the picture’s not very nice. That’s some almond butter I made the other morning on a whim out of raw, unskinned almonds. I wasn’t sure if it could be done in the food processor, but this website assured me it was possible. I don’t know where the phrase “neatball” comes from, but it seems to have been universally applied to all vegetarian versions of the classic meatball. I’ve previously blogged about this tempeh as a tasty filler for veggie reuben sandwiches, but the recipe really deserves a post of its own. This recipe is a little more complicated than my usual whole wheat no knead bread, but the effort is so worth it. And really, the only extra step is a bit of kneading. This bread toasts beautifully and is my new favorite breakfast food. Whole Wheat Seed Bread 1/4 cup flax [...] |
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