If you have wistfully picked up a box of fresh tofu in the supermarket only to put it down again because it would “just sit in your refrigerator,” this is for you.
It’s time to make the granola! Sunday mornings are a great time to replenish our supplies, starting the new week with the slightly sweet nutty scent of fresh granola. I generally make a double recipe, divided between two jars. I have posted this Gluten Free granola recipe before. Granola is delicious morning, noon or nightContinue reading “If its Sunday …”
This is a Thai-Style salad that I have adapted from the amazing Thai Vegetarian Cooking (1991) by Vatharin Shumichitr. I can’t claim that it is truly Thai; I did not follow the recipe exactly, both because of the ingredients that I had on hand, and our preferences. It was still delicious!
Tahini Fudge Ice Cream is a dairy-free delight – easy to make, with rich and satisfying flavor.
Substituting Quinoa flakes (available from organic / health food stores) for rolled oats makes for a delightful granola with no more work and great taste. Another Passover miracle?
Back in the day, we used to eat granola in the morning with milk or yogurt for breakfast, as a snack throughout the day, and in the evening to top fruit or ice cream. I am not sure why we stopped making it (and eating it), however of the blue last week my husband asked if I would make him some granola. Now we are off and running again.