Tag: WARNING – COCONUT
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Morning Glory Overnight Oats
At the end of last year, I took a very cold trip out to the SeaTac airport area for a writing seminar with Anne Heffron. She walked us through a lot of exercises designed to help us figure out why we would take a very cold trip out to an airport hotel on a Friday…
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Coconut Milk Vegan Fudge
The first recipe I ever perfected was fudge. I admit, part of it had to do with the fact that fudge was something my mom had given up on making well. Starting in about middle school, to judge by the handwriting on the recipe card, I made many batches of fudge each winter. Teachers, family,…
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(Gluten-free, dairy-free) S’mores Pie
This is the post for the chocolate lovers. I know. Today, you’re buying Valentine’s Day chocolate on sale, but here’s a classy way to do chocolate. PIE. Chocolate pie. Make this pie for a video games party (if that’s a thing you might do), for a Primary watching party, for Thanksgiving, for Pi Day (coming…
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Delicious Failure Ice Cream Cake
Cake. I adore cake. Cake is the whole point of birthdays, right? But allergies, man, they make cake harder. Gluten, dairy, eggs — all of these have structural properties in baking, and while it’s very possible to make cake without these things, when you take them all out, there are a lot of adjustments. If…
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WW Product Review: Daiya Deluxe Cheddar-Style Cheezy Mac
Daiya Deluxe Cheddar-Style Cheezy Mac Ingredients: brown rice pasta (whole grain brown rice, rice bran, water), filtered water, tapioca starch, non-GMO expeller pressed: canola and/or safflower oil, coconut oil, sea salt, vegan natural flavors, pea protein, potato protein, tricalcium phosphate, evaporated cane sugar, lactic acid (vegan), santhan gum, yeast extract, titanium dioxide (naturally occurring mineral),…
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Blue Squash Ginger Soup
This soup was inspired by the huge fragment of a Blue Hubbard Squash I bought because I wanted to try one. But then I had to figure out what to do with 3.5 lbs of squash. That’s too much roasted squash to be reasonable, so I figured why not soup. Blue hubbard is weirdly blue-ish…
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Vegan, soy-free Strawberry Ice Cream (using aquafaba)
Okay, full disclosure: This isn’t really ice cream. There’s no cream. There’s no eggs. That’s what makes it vegan. And it’s a little lighter and less creamy and heavy than ice cream. So I should really call it “strawberry frozen dessert.” But frankly, that’s awkward, and if you’re playing in the cooking realms of “vegan”…
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Crispy Cereal Bars (gluten-free, vegan, contains tree nuts)
If you were a child of the ’80s/’90s and miss the chocolate-dipped “granola bars” of the time, this allergy-friendly crispy cereal bar recipe may be for you.