2012-10-12 — Fabulous Friday Finds

It’s Friday!  We found things to share.  Did you?

Let’s begin the Halloween madness. I found this wonderful Vegan Cookie Dough Truffle from Chef Chloe. There’s some discussion about how to make it gluten-free in the comments for those of you with issues with wheat.

I also found this post about how to shortcut making non-dairy milks yourself by using nut-butters (like almond, sunflower, cashew, and coconut) to get rid of the soaking process. I’d like to try it, but I’m somewhat skeptical. I find there’s a different taste profile to cashews ground up in the blender than to cashew butter.  If anyone does try it before I get to it, please let me know how it went.

And since it’s the time of year for pumpkin, how about a lovely Pumpkin Tortilla Soup?  I confess (Denise), that I am not a big fan of pumpkin unless it’s in a soup.

Still got zucchini? Now my confession (Mary Kate) of not loving the green squash of summer, but done really well, it can be good.  This Indian version looks excellent, and a good reason to get out the fenugreek I’ve never quite figured out what to do with.

Mac and Cheese?  Yes, please.  This recipe uses a cashew-based cheese, so not nut-free.  It also features butternut squash and kale, which makes it seem like an adult version of the childhood favorite.  I would cook the squash my normal lazy way, though — poke holes, throw in crock pot on low overnight.  So much easier than anything else.

Ooooooooo: Apple Cider Cupcakes with Caramel Frosting.  Contains coconut milk, but gluten-free.

If you’re thinking ahead to trick-or-treaters?  A personal favorite of mine — which avoid both allergens and non-fair trade chocolates — are Yummy Earth lollipops.  Truly tasty, and one of the more cost-effective possibilities for an allergen-free Halloween.

    Talk to us.