Cilantro and Garlic Vegan Gluten-Free Flatbread

This is for the vegan and gluten-free people out there. We see you. We know that you like food too. Food that non-vegans and gluten loving people would also want to eat. Because it, you know, tastes good. Instead of relying on the traditional gluten-free flours, this yeasted flatbread is actually made with brown rice that has been soaked for 24 hours and then blended with coconut milk and other flavorful ingredients to create something between a flatbread and pancake with a deliciously soft, slightly chewy texture and none of that weird sandiness you usually get from rice flours.

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Roasted Brussels Sprouts with Toasted Sesame Vinaigrette

If you subscribe to the blog, then you know that we are bringing you several healthy recipes in January to start the New Year off on a nutritious foot.  The slicer/shredder attachment is my most used attachment when it comes to vegetable prep.  I put it to good use with Brussels sprouts and got through 2 pounds of vegetables in no time.  After being roasted off they get tossed with a nutty, tangy, garlicky vinaigrette which make them hard to resist.  Because vegetables should taste good if you are wanting to eat more of them.

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Sticky Toffee Pudding

We’re bringing our last blog post of 2019 to you early, to cover those holiday baking needs.  (And because we’re going on Christmas break!)  Each year we pick some sort of theme for the blog, and 2019 saw a lot of traditional baking recipes, inspired by the Great British Bakeoff tv show.  To properly wrap up the year, we are finishing with one of my favorite desserts: Sticky Toffee Pudding.  This is not a pudding in the American sense.  It’s a buttery, date-heavy cake with a toffee sauce poured over it while still hot to soak up all that deliciousness; and then served with extra sauce and a little whipped cream.  It is heavenly!

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