Sunday, April 24, 2011
I am deep into my last finals season ever, so I haven't been baking a lot. A couple of nights ago, though, close to midnight, I was about to go to bed but felt the overwhelming urge to make something edible instead. Granola bars are perfect for that: they need to cool all night anyway. These ones turns out chewy and substantial and yummy.
I don't have time or energy to write much more right now. All that energy is going into papers. Enjoy the recipe!
Friday, April 15, 2011
The day before yesterday was my dog's tenth birthday. Satine is a wonderful dog, and she loves food. Sadly, she is on a permanent diet due to her penchant for overeating. But for her birthday -- her tenth birthday! -- I decided to make her a special treat: homemade, vegan dog biscuits made with human-quality foods.
I actually tried one. Not bad, though rather bland to my human taste buds. But dogs don't need all those additives like salt and sugar. The simple ingredients here are delicious to dogs on their own.
These biscuits are simple to make, wholesome, and -- as you can tell from this series of photos resulting from my attempts to get a shot of Satine with one of her birthday biscuits -- quite tasty to the canine set.
Sunday, April 10, 2011
When I need a quick breakfast or afternoon snack, I regularly turn to Larabars. They're vegan, raw, and have fewer ingredients than I can count on one hand, with no preservatives and no added sugar. I love them. I have wanted to make my own for a while now, to save some money and to be able to experiment with flavors. I knew that the bars were essentially date-paste mixed with nuts and fruit and stuff, but I've never made raw foods with dates. I was intimidated. I thought it would be hard.
A few days ago, my friend Abby (also a fan of Larabars) directed me to a wonderful, vegan-friendly cooking blog, Enlightened Cooking, that had a recipe for Lara-type bars. Excited, I went out and bought same dates and got to experimenting.
I hit the yummy/easy goldmine. All you need is 10 minutes and a food processor.
Monday, April 4, 2011
I get it. They don't look like much. But stick with me here. It is really hard to get a good picture of pancakes -- they're all about the taste, man, not the looks -- especially early in the morning when your humble cook is more interested in scarfing down her creation while it's still hot than fiddling with her camera's settings.
And these pancakes are fantastic.
Most mornings I go for very simple and quick breakfast options -- oatmeal and fruit, granola, a Larabar -- but some days, I really need something special. Enter the Best Pancakes. They're light and delicious with a hint of banana and vanilla flavors. They're easy to make. They don't sit in your stomach like a rock like so many pancakes do. Plus, like many of my recipes, this recipe is a template and can be dressed up to fit your mood (tropical pancakes? chocolate chip pancakes? blueberry lemon pancakes? the possibilities are endless!) or just enjoyed with some good, old fashioned maple syrup. These are special pancakes. They're the best.