The wonderful thing about this vegan version of sour cream is that it’s so versatile. It can be used just like the dairy version, used to thicken sauces, as a base for dips or piled on top your favorite taco. Best of all, there is no fear of it “breaking” as it’s dairy cousin will do in high heat.
Well friends, here we are at the doorstep of Spring when colorful eggs lay hidden in yards and children run about like little freaks searching them out.
So I ask…you spend the extra cash to buy organic eggs, so why not dye them organically?
Back in the olden days of Persia, people would give each other dyed eggs as a symbol of springs arrival and rebirth. With that said, we know that Paas Color Kits were not around. So, what did they use to dye the eggs?
The Southwest’s Best Breakfast Menu:
TOFU RANCHEROS w/ Black Beans & Soy Sausage
So, pretty much every Sunday morning David and I make some version of either a Southwest or Mexican inspired breakfast. This usually always includes beans, salsa, avocado and corn tortillas. What goes in between those things are always different and depends on what’s in the fridge that morning. We seriously love those flavors for our first meal of the day, and with our trip to Mexico growing closer each weekend we keep trying out variations on the theme of Latin Vegetarian.
Confused by coriander? Stumped by savory? What is the dif between dried and fresh in the herb world? Well, hopefully this tiny tutorial might help ease your fear of flavorful spices and herbs. It’s easy to add flavor to a recipe without adding salt or sugar, simply use herbs and spices to contribute color, savory taste and sensational aroma, without adding the fat and sodium. So let’s get spicy!
I love pumpkin seeds, especially ones that are already shelled, bagged and ready to eat! What could only make them better would be to take those earthy, buttery flavored seeds, toast them, grind them into a paste, then add spices and tomatoes to make a dip…a nutty salsa, if you will.
What you get is something the Yucatan people call Si Kil Pac. In the markets of the Yucatan you can find large bowls displaying varied degrees of toasted pumpkin seed that have already been ground to a paste. Much coarser and drier than peanut butter, the pumpkin seed paste is used in many different ways from sauces to thickeners in stews.
So, people on my street wonder what the heck is going on at my house every month when they see a news truck parked in my driveway. “No,” I say to them, “you won’t be seeing me on COPS or Americas Most Wanted or anything like that.” I tell them that I cook on our local cable news station here in the Triangle, News 14 Carolina.
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Mmmmmmmmmm. Muy bueno.
Great article. I can??t wait to hear more about your research tool. If it is as good as your other
I had my first visit to Whole Foods today and bought a dozen of Latta's Eggs. We usually get our
Hello! Sandella's Flatbread Cafe (2816 Erwin Rd., Durham, NC 27705) is hosting an exclusive event for food bloggers on Monday,
Worth to check...... [...]just below, are several totally unrelated sites to ours, however, they're worth checking out[...]......
