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….
Are you a sweet or savory breakfast person? I can go either way, but these days most of my breakfasts are savory. Typically I have toast, as I’m always baking bread. But sometimes you need to switch it up, and these vegan eggy bacon and chive muffins are perfect for that. They are easy to make and bake up soft and custardy inside, and they contain the perfect breakfast trio: eggy tofu, seitan bacon, and chives.
Tofu and chickpea flour work together to act as egg replacer in these muffins, and provide their soft and eggy texture. They also pack a punch of protein. Actually, protein accounts for over 20% of the calories, which is an impressive 6 grams of protein in 112 calories per muffin* (if anyone keeps track at home). I used whole wheat pastry flour for the extra protein content and higher fiber which keeps these extra healthy. But I have also successfully made the muffins with all purpose flour, and a blend of all purpose and whole wheat flour. While you could probably use all whole wheat flour in the muffins, the texture would suffer somewhat….
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….
2016 was a big year for me. I got married to the best person, quit my job, went on a month long honeymoon-adventure road tripping across South Africa and Namibia (clocking in around 4,000 miles), came back, sold our home in Chicago, packed up and downsized our things (because, omg, the rent here), put our dog and cat and a few changes of clothes in our cars and moved to Washington, DC, putting in an extra 700 miles of driving.
We moved for my husband’s work, and I took the opportunity to have an early life career crisis, or rather, continue the one I’d been having internally for the past couple of years. Taking advantage of my newly found free time, I have found myself focusing in on my love and passion for food. I want my cooking to take a more purposeful and serious role in my life and I want to share it with others….