It’s Friday, it’s been stormish and snowish and generally very very New England wintry around here, so what are we reading?
NPR’s food blog The Salt takes on not the science of GMOs but the demand for non-GM crops for countries and companies that are already requesting them. Dealing with the practicalities rather than the philosophical dilemmas is a different take than most of the GMO discussions, and I find that refreshing.
oh she glows has a new vegan chili recipe up — but that’s not what I’m excited by. I don’t follow recipes when I make chili — it’s chili! But the vegan cashew sour cream? THAT I am ALL over. On chili, on baked potatoes, on tacos and nachos … yeah. That. In a gallon size.
So last week I (Denise) posted a Meyer Lemon Caramel recipe from A Raisin & A Porpoise, and wondered if we could sub out the butter. Janet, the author of the recipe, saw our link to her post and decided to check it out and tested it with olive oil. It works, woo hoo!! Thanks to Janet for her experiment, I can’t wait to try it.
I’m wanting comfort food with all the snow, and I saw a recipe on Manifest Vegan for Soft and Spicy Ginger cookies. It’s vegan and gluten free, although I’d have to sub out the xanthan gum, flax, and vegan margarine, but it could be doable.
Lastly, FARE posted an article on their blog that a FARE-funded researcher at the University of Chicago has received a 1.4 million research grant from the National Institutes of Health. Dr. Nagler is studying how the microbiome, the collection of microbes inhabiting our bodies, may affect the increase in food allergies. It’s pretty fascinating stuff.
Hope you all have a great week!