Not exact matches
Since I happen to live
in Georgia, I had to include a
recipe that includes this glorious Spring
vegetable.
This helps concentrate the nutrients
in an easy - to - digest form,
since it is much easier to drink a whole lot of
vegetables that have been juiced, than to eat them
in their whole, fibrous form (for tips on juicing, and my favorite green juice
recipe, see this post).
I've had a
vegetable & bean - heavy version, along with a few variations that deviate from my standard
recipe, on repeat
since the first chill
in the air a few months ago.
Inspired both by my childhood
in Suffolk and my years as a pastry chef, the
recipes in it embrace the full range of amazing ingredients I've discovered
since I started baking and focus on the wonderful tastes and textures offered by whole, nutritious flours, natural sweeteners, good fats and oils, nuts and grains, seasonal fruits and
vegetables and many more wonderful, natural ingredients.
Janet's note:
Since I used soy curls, the first thing I did was soak the soy curls
in warm
vegetable broth until reconstituted and then I simply substituted
in the
recipe directly for the seitan.
This month we were to showcase a
recipe using a fruit,
vegetable or grain that begin with the letters P, Q, or R. Again, I had way too many ideas for this one, but
since I love pumpkin, especially
in muffins, this
recipe was perfect!
Since vegetables are seasonal, and this entire
recipe relies on fresh
vegetables, the stellar
recipe I made
in April can taste very blah come October.
Since then, I've never again engaged
in true sneaking, which I define as secretly adding a
vegetable pureé to a
recipe that otherwise would never call for it, like putting spinach
in brownies.