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One of the most important tricks to vegan baking is learning proper substitutes for eggs, butter and milk. Replacing the milk is pretty easy, with so many non-dairy milks easily available today; and butter can be swapped for olive oil or vegan margarine, such as Earth Balance spread. But vegan egg replacers are where things get tricky, and there are so many options. Here are six to try. More
My mom was the first one who told me about Alana Chernila, her blog, Eating From the Ground Up, and her book, The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making. My mom, who is not domestic in the slightest, who can barely make toast, who has never pickled or canned or preserved or even really baked. But that’s how accessible and easy Chernila, a busy mother of two, makes baking and cooking from scratch look. More
I’ve been very into making different kinds of simple breads lately, because it only recently occurred to me that one can actually make bread without a bunch of, you know, stuff. Freed from the delusion that bread-making takes fancy equipment or hours of free time, I’ve been marveling in how easy it actually is—just mix together flour, baking powder, perhaps some yeast and then whatever you want, really. Thirty minutes later you have hot, healthy, fresh-baked bread. Here’s a recipe I made yesterday, adapted from the ‘Jamaican Coconut Cornbread’ recipe in The New Whole Grains Cookbook to make it vegan and work in some herbs. The result is bread that’s flavorful and filling, not to mention vegan (and not only is it devoid of things like dairy and processed sugars, it’s stocked with nutritious herbs and whole grains). More
Spring means Easter and, to us, Easter is not-so-subtle code for lamb. Tasty lamb dishes for festive luncheons and dinners, to be exact. (Or anytime, really.) So we asked our Fearless Foodtrainer, nutritionist Lauren Slayton (who’s a lifelong lamb-lover) about her health take on some delicious spring mutton. Here’s what she had to say:
The nutritional value of lamb is dependent on the type of feed, as well as the time the lamb spends out to pasture. Organic standards require extended pasture time, and therefore are the way to go. Lamb is often used in Indian cooking, and often prepared even more commonly than beef in Mediterranean cooking. And lamb can be a surprisingly good source of omega-3s. For optimal nutritional and health value, choose trimmed, lean, organic cuts like a leg or loin.
And in case you’re still not sure what to serve your guests tomorrow, click through our gallery of six of our favorite savory (and sweet) lamb dishes perfect for spring. Happy Easter. More
I love Michael Pollan’s Food Rules and closely adhere to his healthy (and environmentally responsible) mandate, but there’s one idea I don’t agree with: Cooking like your grandmother. It’s not that I don’t love my Grandma’s cooking, but Pollan is assuming that she’s stuck in an era when processed, refined foods weren’t available. I don’t know about you, but there’s plenty of white flour, sugar, and butter in my grandmother’s baking, and while I’d happily eat myself into oblivion after a round of her baking, I’m going to break with Michael Pollan’s line of thinking when it comes to my Healthy Baking column this week: These cinnamon rolls are an admittedly indulgent breakfast, but they’re not your Grandma’s cinnamon rolls, and when it comes to your diet, that’s a good thing. They swap out white wheat for whole, and they use quick rising yeast so that they’re not (quite as) time consuming as the breakfast rolls of our forebears. Enjoy: More
I cook dinner about five nights a week. For some reason, most people are genuinely shocked when I tell them this. Nothing elaborate; I simply try to stick to healthy and quick. Roasted chicken, grilled fish tacos, Greek salads with pita and homemade tzatziki. In fact, I often think that cooking dinner is the one thing that still terrifies many smart, busy, professional women. From my sisters-in-law to friends and co-workers, a lot of people seem baffled by the fact that I can pull together a decent, healthy meal almost every night of the week. In fact, that knowledge is almost inevitably followed by an email asking for ideas and recipes (and sometimes even lessons). When I’m low on ideas, I usually turn to the Web for inspiration. Obviously, there are an infinite amount resources for quick, simple, healthy recipes that will impress your family/significant other/friends and make you look like you actually know what you’re doing — even when you don’t. In the spirit of “fake it ‘til you make it,” here are five of my personal favorites: More
I must confess: This week’s “Healthy Baking” recipe is not so healthy. My Lemony Valentine’s Day Cupcakes contain all the usual suspects: sugar, flour, bugger, eggs, and even cream cheese. Why? I firmly believe that if you, like me, are making and eating baked goods on a weekly basis, you’d better learn how to clean up some of your recipes and replace processed sugars, flours, and fats with healthier, whole grain ingredients, as a favor to your health and the health of everyone who gets to partake in your cake. But there are those (rare) special occasions when I think it’s okay to indulge; sticking a little sugar in your bod once in a blue moon won’t kill you, and knowing how to savor and enjoy it when you do have it probably has some kind of health benefit, according to some doctor, backed by some study, somewhere.
So on Valentine’s Day, I’m eating one of these cupcakes. They’re not vegan, sugar-free, or raw; nor are they excessively heavy. They taste great and you can decorate them any way you please; they’re a huge improvement over oily, impersonal grocery store cupcakes and they won’t take you much longer to procure. More
Tomorrow may be National Pie Day, but expert are predicting that 2011 will be the year of pies – move over, cupcakes. According to Andrew Freeman, whose consulting firm, Andrew Freeman & Co., does market research for restaurants and hotels nationwide, this is the year for all things pie: ““This is not just sweet pies, this is savory pies, bite-sized pies. They are even blended into milkshakes,” he said. “I’ll eat pie if I don’t get this one right at the end of the year.”
Tomorrow’s holiday, sponsored by the American Pie Council, is “dedicated to the celebration of pie” according to their website. So to help celebrate, we’re giving you a rundown of the classic American dessert, from its history to where it’s headed, plus ideas for how you can celebrate, the healthy way More
Involtini is Italian for “roll-up” (or at least that’s my rough translation), and can be applied to meats, vegetables, and in this case: pastry. These roll-up cookies can be made any time of year, but they’re so good-looking and tasty that I think they make a perfect addition to the Christmas cookie plate. They take a little time to assemble, mostly because you have to keep the dough chilled throughout the process to keep things from breaking and stretching, but the resulting almond-raspberry flavors are worth the wait. Just pick a good movie and relax while you wait for the dough to chill in between steps. More
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On the first day of Christmas, doesn’t everyone want their true love to just give them a really good cookie? We think so. We do a lot of nagging about all the things you should and shouldn’t eat, but this time of year, it’s time to indulge in some really awesome cookies. So for 12 days, from now until Christmas, we’ll give you one mouth-watering good cookie recipe a day. We promise they’ll be worthy of busting your diet and busting out your mixer, and we’ll give you plenty of options (from crowd-pleasers to last-minute bars).
We’re kicking it off with Chocolate Mint Thumbprints, from the new book Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito. More
Why do cookie recipes that come from celebrities taste better? Everything tastes better when it’s famous, right? While Mariah Carey’s not exactly a top chef, we figure that if a starlet’s going to break routine and indulge in something as sugary and fattening as cookies, the recipe has to be pretty damn good. (After all, people like Michelle Obama, Alicia Silverstone, Gwyneth Paltrow, and Eva Longoria Parker don’t get to look that way because they pig out on mediocre baked goods.) More
The first pumpkin pie to come out of the oven for Thanksgiving last week rang in the official start of holiday baking season. Those of us who love to bake are armed and ready to spread holiday cheer through butter, sugar, and seasonally-appropriate fruits, nuts, and spices, and I’d venture to guess that most of us are women. But as Steph Larsen pointed out on Grist today, some of us are uncomfortable with the implications of our favorite holiday pastime on our feminist ideals. With rolling pin in hand, we wonder if toting that tray of gingersnaps to the office will somehow betray our professional mien, putting us dangerously close to the category of “domestic” that we work so hard to avoid. More
Whether you’re calmly assembling your cornucopia centerpiece or frantically trying to find an oven rack that fits your enormous bird, it’s time to face it: Thanksgiving is just two days away. Yesterday we found ten unusual pie recipes to spice up your after-dinner spread of sweets. But sometimes don’t you just get sick of pie? (Kidding. We don’t, either.) But we do know that pie crusts aren’t every baker’s cup of tea. So we found ten Thanksgiving cookie recipes that will be the perfect complement to dinner on Thursday (thanks to flavors like ginger, cinnamon, apple, cranberry, maple, and pecan). Just make sure to have a glass of wine or three prior to diving into the cookie plate — you may prefer not to remember how many you’re about to eat. More
Last time we gave you some workout motivation in the form of an iPod Shuffle and inspiring playlist, and you may need them once you get a load of the delish recipes in the three Food Network chef cookbooks — signed by the authors — we’re giving away to one lucky fan of Blisstree on Facebook, courtesy of Food Network.
We’re giving one of our Facebook fans three new cookbooks: More
