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.
You don’t have to sauté or marinade tofu to enjoy it. Whenever you find yourself short on time or just don’t want to cook, this is a super easy and delicious way to add healthy protein to a green salad. This is my favorite cold Crunchy Tofu Salad recipe, provided by special request. If youContinue reading “Crunchy Tofu Salad”
Making vegan sour cream from silken tofu is more of an idea than a recipe; different iterations are readily available online. This is mine. But first, the back story: While “veganizing” my favorite marble cake recipe requiring sour cream, I realized that I had no vegan sour cream on hand. I don’t like to buyContinue reading “Basic Vegan Sour Cream”
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!
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.
These beautiful chocolate rolls taste as good – or better – as traditional sweet rolls with healthier substitutions consistent with a Microbiome Diet. After all, it does not matter how healthy something is if no one wants to eat it.
As an alternative piecrust for vegetable pies/quiches, I have been experimenting with gluten-free, vegan and lower-carb substitutions for the traditional wheat-based crust. In the past, I have used shredded potatoes seasoned with onion or shallot and garlic for a Passover-friendly pie crust, and so I thought I would try using different vegetables for a lower-carb alternative crust.
The back story: Last month we started to receive weekly produce boxes from the organic farm that delivers to our neighborhood here in Zichron Yaakov. We do go through a surprising amount of fresh fruits and vegetables and so I was hopeful that the organic produce boxes would work out – I really love theContinue reading “Leek-Mushroom vs. Spinach-Feta (Pie)”
Salad is an amazing source of the Prebiotics that your body needs every day. This is an easy recipe that anyone should be able to make at home and that will be a colorful and delicious addition to your Microbiome Diet. Ingredients 1/2 head of romaine/red leaf lettuce/oak leaf other lettuce 1 cucumber 1 carrotContinue reading “Tossed Salad (American Salad)”
I still remember my first, a special-issue centennial Gold Medal Flour cookbook available only by mail-order. This is the book that taught me how to bake bread and includes recipes for all of the great American classic cookies and cakes – essentially anything with flour. For those too young to remember the days before Amazon PrimeContinue reading “Cookbooks or Cooking?”