It’s time again to see what cool things we found dubbing around on the net.
First up: How To Cook Lentils. Because basic knowledge tends to be the first thing I forget, and I’m always looking it up. This is a great, straightforward post. Also to remember: lentils are a cheap, super easy source of protein, taste good hot and cold, and now you know how to cook them.
Curious about the biology of lactose intolerance? Yes? (Nerd. I know, me, too.) Here’s your answer.
And since I’m trying to be an adult here, and stop posting a bunch of sugar filled recipes, I found this great article (with accompanying video) on how to make a gluten free all purpose flour mix. Using the portions in the article and picking out my own ingredients from the lists was how I came up with the mix for the buffalo wing coating we posted on Monday. I had tried a commercial mix before with the same recipe, and it was gritty, and sort of sandy. The mix I chose using the article worked perfectly and my husband and I who are not gluten-free (I have a lot of allergies, but so far, wheat isn’t one) could not tell the difference between the two. But if you don’t want to be so loose-y goose-y about it, here’s another bunch of recipes for gluten free flour mixes I found.
I was dubbing around on Twitter the other night (Denise’s Twitter handle is @briagha1994 if you’re so inclined) and VegNews was having a chat about their most recent issue, and what people really want in Vegan Cheese. In the course of the conversation, I learned about this book, Artisan Vegan Cheese, which I’m interested in. Anybody seen this book or used some of the recipes? How did you like it? Also, after I whined that I can’t have Daiya (dratted coconut oil – shaking fist at sky – you win again!), Stephanie Weaver directed me to her site, which has a recipe for Shredded Vegan Cheese. It uses cashew nuts, so if you can’t have tree nuts, stay away, but for me it might be a viable option. Once I experiment, I will definitely let you all know.
And as the summer winds down, if you’re still drowning in zucchini, here’s some gluten-free, vegan Oven-Baked Zucchini Fries from GoDairyFree, that look freaking fabulous. If any of my peeps with a garden need to get rid of zucchini, I’m totally here for you.
Denise found this, but as a happily married woman, wouldn’t think to post this, but here is the niche dating site you’ve been waiting for: Singles With Food Allergies. My first response was to laugh, but honestly, how nice would it be to go on a date and not have your “weird” eating habits up for discussion? I thought it was bad enough when I was just dairy-free, but now? Basically, I only go to restaurants I know I can order something safe without sounding like Meg Ryan’s Sally in When Harry Met Sally. And I’m lucky, given that cross-contamination isn’t a big issue for me.
Stewed vegetables. This might be the perfect transitional dish — using up summer’s veg in a way that takes into account the changing season. Yum.
If you see cool stuff in your travels, please share with us.