tag:blogger.com,1999:blog-77454926248538417652011-11-27T18:47:11.275-05:00Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.comBlogger121100tag:blogger.com,1999:blog-7745492624853841765.post-56921076775192767322009-06-01T14:42:00.001-04:002009-06-01T14:42:02.393-04:00

Sorbet experiments have become a weekly indulgence around our house as the temps have warmed up. If you have an ice cream maker, pull it out of the cabinet and dust it off: now is the time to use it! Coconut milk makes a quick and easy (albeit high-cal) base for dairy-free frozen dessert. Ingredients: 1 Can of full fat coconut milk2 T (or more, to taste) of Ibarra chocolate para mesa2 T Sugar1

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-60321873571109837362009-05-28T06:00:00.007-04:002009-05-28T19:40:13.822-04:00

The weather is getting warmer, so many vegetables are traveling shorter distances on their way to your plate. It's salad season!We have concocted a list of summery, savory salad dressings to get your taste buds buzzing and hopefully inspire you to try some of your own.Lime Dressing – A dressing with a soft tang.Juice of one LimeA couple tablespoons of oil (olive or walnut) Salt and pepper to

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-60286183513936047362009-05-18T13:22:00.002-04:002009-05-18T13:26:27.449-04:00

We hosted another dinner party last night for a handful of friends who are visiting.Justine baked a magnificent focaccia, based on a recent recipe from Saveur. Baking in the iron skillet is usually a success. We had the baking stone in the oven as well, and the overall cooking time was a little over half what the recipe stated.

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-23920300695338146362009-05-06T22:02:00.001-04:002009-05-06T22:10:56.722-04:00

One of the biggest negatives (and there are many) to Whole Foods’ monopolization of natural food in the United States is their decision to not sell foods in bulk.* Overuse of packaging in food products has been one of the major problems with food quality in this country, and it also has significant ramifications for health and nutrition and, of course, environmental degradation.Buying food in

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com1tag:blogger.com,1999:blog-7745492624853841765.post-54491717929188106662009-04-30T16:30:00.006-04:002009-04-30T17:00:18.258-04:00

Moroccan Carrot Salad is always a hit at summer dinner parties and picnics. There is something clean and striking about fresh carrots, some spice, lemon juice and olive oil. Simple, but compelling flavors.Here is a twist on that salad, using beets and smoked paprika. The end-of-winter beets are lightly steamed so as to better match the consistency of the marinated carrots, while the smoked

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-51541664863756613632009-03-25T14:57:00.012-04:002009-03-25T18:59:46.168-04:00

A couple days ago I made baked steel cut oats, inspired by a Bitten blog post. It came out quite good, with a less-consistent texture than the typical boiled oatmeal. Then, I topped it with some caramelized onion that had some basic curry powder (maybe 2 tsp) and a pinch of salt mixed into it, inspired by Tea & Cookies blog. The slight-sweetness of the onions combined with the bitter tones in the

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-51878700463050383392009-03-20T13:32:00.006-04:002009-03-25T18:58:52.173-04:00

I stumbled across these delicious cookies by adding molasses to my normal chocolate chip cookie recipe. I was a little nervous about it at the time, so imagine my surprise when I got to work and received a text that they were the best in a long time. Just goes to show, sometimes (and just sometimes) when you do something impulsively in the kitchen it turns out well. This, however, can not be said

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-82432783146859145532009-03-09T18:17:00.005-04:002009-04-30T15:47:37.035-04:00

VEGAN PIE CRUSTNot as hard or counter-intuitive as you might think…Double crust:2 1/2 cups all-purpose flour2 Tbspn sugar (or preferred sugar substitute)16 Tbspn (2 sticks or apprx 1 cup) shortening*1/2 tspn salt6 (about) Tbspns ice-cold waterPreheat oven to 375 degreesTo begin: measure out all the dry ingredients, pour them into a large mixing bowl and blend it all together. Once you feel the

Justine Shttp://www.blogger.com/profile/17543168522017539026noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-67595565264698834482009-03-09T18:13:00.005-04:002009-03-25T18:58:12.409-04:00

Mixed Berry Pie4 cups berries (blackberries and raspberries are nice)3/4 cup white sugar (or preferred sugar substitute)4 – 5 tspns cornstarch*2 Tbspn maple syrupSome dots of margarineSmall handful of flourCouple pinches of brown sugarDouble Recipe of Vegan Pie CrustOver preheated to 375 degreesCombine the berries, white sugar, and cornstarch in a bowl and mix gently (folding rather than stirring

Justine Shttp://www.blogger.com/profile/17543168522017539026noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-89646756052820964372009-03-01T09:45:00.017-05:002009-05-18T13:27:04.114-04:00

Friend Matt turned us on to this vegan, non-sweet cornbread version from the Post Punk Kitchen (which is crucial reading, by the way). Awesome results from baking in the iron skillet.This is a great quick fix for Sunday morning... or make it on Tuesday night and savor it with coffee before work over the next couple days. Use it to accompany your homemade chili or Mexican-style soup concoction.

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-3176749161628543852009-03-01T09:38:00.007-05:002009-03-02T17:41:36.695-05:00

One of my classic recipes; it is always a fave at parties and potlucks. It is a very basic, intensely-flavored tomatillo + chipotle gesture that you can use as a base for perpetual salsa experimentation... just don't add bacon or olive oil to your salsa or I will hunt you down.This salsa and all salsas are best with authentic tortilla chips (Californian "totopos"), which if you've never had them

Rob Phttp://www.blogger.com/profile/10483905988163485826noreply@blogger.com0tag:blogger.com,1999:blog-7745492624853841765.post-42688020235979099722009-02-27T08:13:00.011-05:002009-03-09T15:00:40.192-04:00

These vegan cookies can be as intense as you want them to be depending on how much ginger and lime you add.Fresh Ginger Cookies:2 1/4 cup flour1 tsp baking soda2 Tbspn freshly and finely grated ginger* (I usually put in more like 3)3 or 4 vigorous shakes of powdered ginger3/4 cup butter (I use the Spectrum Palm oil shortening)1 cup White sugar1/4 cup molasses1 egg (or egg replacer mix)*I use the

Justine Shttp://www.blogger.com/profile/17543168522017539026noreply@blogger.com0