I love to treat vegetables like meat. The other day I was curious to see what would happen if I pretended that a bunch of roasted golden beets were raw salmon. I somehow knew that they would resemble cured salmon with their white strokes and bright color but I wasn’t sure how they would taste …
The first time I discovered the combination of fruits and rosemary was at Sage, a vegan bistro in Silver Lake. Until then rosemary was something that I used mostly in potato dishes, breads and crackers. Its piney wooden flavor is incredibly delicious with winter fruits such as apples, pears, oranges, bananas. You can make this …
Even my boys who eat gluten and say no as soon as they hear the word gluten-free enjoyed them. They don’t have a sandy or gummy flavor that most gluten-free baked good have. They’re also grain-free!
Before you start: the bread needs 1 hour to proof, 1 hour to bake and minimum 2 hours to cool down. 4 and a little bit hours in total but worth it. I adapted the recipe from a magnificent cookbook Cannelle et Vanille. Aran Goyoaga’s book is packed with excellent gluten-free recipes. I highly recommended.
My boys asked if I can make normal pancakes for a change. Normal as with gluten and eggs. This is my most normal pancake recipe. With a small twist but as fluffy and light as classic pancakes. No one complained. Quite the opposite.
Does the world need another pancake recipe? Yes, indeed! I rarely make the same pancake recipe. Sometimes I make orange pancakes, blueberry pancakes, pancakes with cardamom. If we don’t have eggs, I make them vegan. If I know that I’ll eat some, I make them with a nut milk. On weekdays I make them extra …
