Inspired by Colleen Patrick-Goudreau’s Color Me Vegan, this recipe is brought to us by the color purple. A variation on her recipe, these blueberry bars pack on tons of antioxidants, fiber and omega 3s with the addition of the ground flaxseeds. Perfect by themselves, or with ice cream.
Who hasn’t heard the hackneyed phrase, “eat the rainbow”?
It’s nutritionists’ attempt at encouraging people to go beyond the cremes, beiges and browns of unremarkable animal flesh and encourage the consumption of foods that visually [...]
A vegan baking lesson from Houston foodie celeb Jody Stevens of Jodycakes shows us that there is really no hidden secret for baking without animal products. The substitutions are simple and the product is delicious. Here is her recipe for pumpkin spice vegan cupcakes with a simple cream cheese frosting, perfect for breakfast with a simple glaze, apple or cashew butter, or dressed up with frosting.
Once upon a time, there was a carb obsessed boy.
He would grew up to be [...]
It is easy to strive to increase raw food intake with the help of raw veganista Elizabeth Harris. In this video, Elizabeth shows me how decadent (and healthy) raw foods can be with a little creativity and know how.
This is definitely not your usually Mousse. But then again, I am not the usual consumer of foods. Through my work at CultureMap.com, I have had the opportunity to meet some very cool people, creative chefs, and interesting (and colorful) personalities.
While interviewing [...]
The morning after the Fourth of July can certain seem like somewhat difficult. Whether you are in the midst of the walk of shame, wondering how the goat slept next to you peacefully or whose underwear you are wearing, we all need a little sustenance to soak up all those illicit alcohol calories that inadvertently made their way into our livers.
I didn’t have THAT much to drink.
Dare I say these are the Peruvian version of funnel cake? That would be foodie blasphemy worthy of a spanking. Now you are wondering if I did that on purpose.
A picaronera was the nice lady who stood behind a food stand making these fritters. She would be at almost all school events and holidays frying these fresh for all of us.
Is there anything more gentle than crème brûlée? Silky and understated, the elegance lays in its simple layering of flavors of a few ingredients.
Yes, the original custard depends on cream for the richness and egg yolks baked au bain-marie for the consistency, the vegan version must depend also on a less than more ingredients to achieve the desired result.
Most recipes out there call for silken tofu for the creaminess. I was determined to find a version that was soy free. [...]
I know I shouldn’t. But I do. And tonight, I did.
I think I have a little man crush on Guy Fieri. Maybe it’s the bleached blond hair in a guy who has no business doing so, the obsession for food that is indulgent and SO bad for you, or just a little jealousy in being able to find decadent homey foods anywhere he goes.
I was watching him today while he was exploring funnel cakes and thought: I can do that. [...]
Pre-vegan days, these were a stable in my repertoire. Perhaps other countries will claim it as their own, but believe them not. These are as Peruvian as they come.
Well, let’s be honest. Alfajores are actually of Arabic origin and found themselves in South America via Spain. You will find different versions with different fillings and coatings, but the ones I make here are the typical Peruvian version.
Perhaps you know the filling as dulce de leche or cajeta. [...]
You either love it or hate it. One thing is for sure, as a kid, the first time I heard of carrot cake I thought the adults around me had gone insane. Who uses a vegetable for dessert? It was only later in life that I developed a pious adoration, similar to sweet potato pie, sweetening up my savory dishes, dipping fries in ice-cream and being obsessed with chocolate covered pretzels.
Carrot cake come in many variations. From the dried cornucopia [...]
Like bananas, I have a habit of buying way too many thinking that I will munch on them sporadically. For the most part, I do pretty well, trying to keep the doctor away. But for some reason, perhaps working too much has taken a toll on my ability to deplete my stash. So I have WAY too many apples.
When all else fails, bake. Then perhaps you can say, with a grin, [...]