There’s nothing fussy about this butternut squash almond bisque. It’s one of the simplest winter squash soup recipes I’ve made, and yet it remains my favorite. Creamed winter squash scented with warming ginger, cinnamon, nutmeg and freshly ground black pepper….
Rhubarb is a favorite springtime plant of mine. The gorgeous red-hued stalks have such a mouthwatering lemony-tart flavor. In my experience, starting in early spring you can find them at the farmers markets, and by late spring they’re popping up in well stocked grocery stores. I typically bake pie with them, as I did a couple weeks ago with fresh rhubarb and early season strawberries from my local farmers market. But when I picked up another handful soon after finishing that pie I wanted to try something different. And so, this almond rhubarb bundt cake was born….
These cookies are so freaking good. Coconutty with hints of almond. A great chewy but delicate, melt-in-your mouth texture. The perfect level of sweetness. And dipped chocolatey perfection. A little trip to paradise with each cookie. They are accidentally gluten free, and magically vegan. Well, it’s not really magic. It just required a secret ingredient…
A friend asked me about a week ago about making vegan macaroons for Passover. I first looked up my favorite (and previous to this, only) coconut macaroon recipe, only to realize they are nowhere near being Passover friendly! They contain flour, tofu (which, depending on what rules you follow, might not be allowed), and a leavener. All of these ingredients had to go….