On crisp Autumn days, doesn’t coffee cake and a hot cup of coffee sound good? It does to me. This one has a secret ingredient: silken tofu.
Ferment This: Blackberry Kombucha Tea
I’ve been brewing the amazing elixir known as Kombucha Tea for years now. With this ferment, an unusual-looking culture transforms sweetened tea into probiotic goodness, thanks to the hard work of the Symbiotic Colony of Bacteria and Yeast (SCOBY): the disc-shaped pellicle formed by the microbes responsible for performing the magic.
Dairy Alternatives: TJ’s Coconut Creamer And Vegan Cream Cheese
I enjoy (ethically-produced) full-fat dairy products, especially milk, butter, and cheese. But I also like to try dairy alternatives and have been pleasantly surprised by how tasty some of them are. Can coconut creamer replace grass-fed whole milk in my tea? Will vegan “cream cheese” pair as delightfully with lentil sprouts on toast?
Continue reading “Dairy Alternatives: TJ’s Coconut Creamer And Vegan Cream Cheese”
Slow Food: Spicy Chili On Squash Noodles
This is the time of year when hearty comfort foods like soups, stews, and chili are particularly appreciated: warming and filling, and so easy to make in the slow cooker. Chili on butternut squash (ubiquitous now, too) is a savory-spicy-and slightly sweet taste experience!
Fall Flavors: Baked Pumpkin Doughnuts
Despite Autumn being upon us, I don’t go crazy with the “pumpkin-spiced” everything. I do, however, advocate judicious use of pumpkin pie spices (and pumpkin) in baked doughnuts!
Preserve This: Lovely Lemon Balm Jelly
Why preserve? Fundamentally, it’s about finding ways to extend the “shelf life” of edibles: fermenting, drying, pickling, canning, freezing, and curing are some of the common ways of preserving food. In this case, I made jelly because it’s an economical way to have this delightful treat available even when fresh leaves may not be…like in the dead of winter. Continue reading “Preserve This: Lovely Lemon Balm Jelly”
