Sweet potatoes are guaranteed to show up in a CSA farm basket this time of year. Superfood or not, enthusiasm for this mighty root can start to wane as the weekly stash of spuds starts to back up. Continue reading Chai-Spiced Sweet Potato Cookies
Choosing friends wisely is the key — to just about everything. Case in point: our dear friends Mark and Jane are members of the Sustainability Food Center’s weekly delivery of organic, locally grown fruits and vegetables. Jane recently came up with the idea of bringing the box over to our house in the afternoon, cooking together and enjoying a tasty, midweek vegetarian dinner. That’s what I’m talking about.
This week’s box included four perfect sweet potatoes. Continue reading Vegan Sweet Potato Bundt Cake
High on my list of “What I learned in 2013” is that avocado makes for a fabulous fat substitute in baked goods (as well as the secret to lending an absolutely silken texture to smoothies). And as a side note, I also learned that avocados are also known as “alligator pears.” Continue reading Blueberry Lemon Avocado Muffins
My love for ice cream is such that I am highly suspect of “substitutes” — especially when we are talking two ingredients, no dairy and no sugar.
So when I happened upon a discussion of frozen bananas as a base for ice cream in the kitchen, I was skeptical, but curious enough to give it a try.
What a discovery. Continue reading Peanut Butter Banana Ice Cream
There’s no reason why something as fabulous as mincemeat has to be confined to one day out of the year.
Mincemeat pie is the crowning glory of Christmas dinner, and now that I’ve gotten the hang of stirring up my own mincemeat, I’m all about mincemeat cookies, mincemeat pie and mincemeat as an ice cream or yogurt topping.