Last week a new way to make vegan meringue actually kind of blew our minds: Apparently you can use the liquid left over in a can of chickpeas. It whips up into gorgeous, fluffy, egg-free meringue! Here are more ways this vegan egg substitute can be used.
One of the things I’ve first-world struggled with since the beginning of this incubation period is a lack of appetite. Of course, there’s the glib side of me — great for managing weight gain! why “eat for two” if you can eat for half?! — but mostly, it’s a bummer. I thought that after the first trimester nausea passed, I’d be good to go and yes, I’m back to eating regular meals, but my enthusiasm has only returned in short bursts. Sure, I’ve shamelessly consumed all matter of crispy eggs with soy sauce, sesame oil and chile flakes (flipped only long enough to keep the food police at bay, or so I tell you). I will eat almost any green vegetable roasted to a blistering crisp with olive oil and salt and finished with lemon juice. Speaking of lemons, we go through homemade, barely sweet lemonade by the half-carafe. And some cravings are even fun; for example, “the baby wants ribs” was a text I sent out to friends a few weeks ago while led to a great deck party. But do you know when I sat down with my plate after an afternoon of carefully preparing three glorious racks of ribs, I could only eat one? It’s rather grim for a so-called food writer to go through life unmotivated by hunger and cravings, to have become a person who shrugs and says “Meh, whatever you want to eat is fine.” I don’t even know me.
And so, with just a couple weeks to go and with the additional invader of final-stretch fatigue, rather than continuing to try to push myself to cook things I lose interest in halfway — a saffron-brothed couscous salad from last week is the latest victim — I’m instead shifting my focus to future meals. Because if there’s anything I remember from the baby-feeding side of things from last time, it’s that I was hungry enough that I honestly would have eaten the sofa if I was more convinced it would have gone down well with a couple shakes of hot sauce. I kind of can’t wait.
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3.39 / 5 Stars | 16 Reviews
by SPOONIES
“Garbanzo beans pureed with tofu, peanut butter, lemon and garlic.”
There aren’t many single-function kitchen tools that I can get behind. Do we really need a jalapeño corer and an avocado cuber? I’ll admit I do love a strawberry huller and a citrus squeezer, but generally these types of products are fun at first use, then end up collecting dust and making clutter in my kitchen. My knives or my hands alone end up doing all the work.
There is one seemingly gimmicky tool in my kit that I absolutely adore and highly recommend; a handy little number: the julienne peeler.
It’s finally happening: Berry season is upon us. I can now stop staring at my bags of frozen Trader Joe’s berries, wondering when I’ll be able to pick up fresh ones in the store. Here in Seattle, we often see local cherries first and then, of course, all those gorgeous blueberries and strawberries, many from California. I’ve been scattering the blueberries on my yogurt in the morning, but then I thought about making something a bit more substantial — and trying to do so without veering into dessert territory (always an easy go-to for me).
So here’s a version of a baked oatmeal made with one of my favorite grains: buckwheat.
Whether it’s a weekend road trip or I’m heading somewhere by plane or train, it’s only a matter of time before I find myself reaching for a snack. There’s just something about travel that brings on the munchies, no matter how long the journey.
When planning your next trip this summer, don’t forget the travel snacks. Here are 15 simple sweet and savory recipes that can really go the distance.
3.4 / 5 Stars | 21 Reviews
by Kim Niederreither
“A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer.”
