My previous post was a step-by-step guide on how to make almond milk, so I created a delicious vegan gluten-free cookie recipe made from all the leftover almond pulp. These cookies are a bit crumbly but great if you want a healthy alternative to your regular homemade or store bought cookies. Hopefully this recipe will inspire you to make your own nut milk!
How to Make Almond Milk – A Step-by-Step Guide with Photos
In my mind, almond milk is the best dairy alternative there is. When prepared the right way it is creamy and sweet with a slight nutty flavor that’s not overpowering. I love drinking it on its own or added to almost anything instead of cow’s milk including cereal, muesli, tea, and shakes. And the leftover almond pulp can be used for delicious, gluten-free baking: check out my Vegan & Gluten-Free Almond Cookies.
Spicy Seafood Stew with Chorizo Sausage
With colder weather finally coming to New York, I felt like cooking a comforting dish with some heat that’s not overly rich and heavy. A spicy seafood stew sounded perfect. The spice comes from Spanish chorizo sausage I cut into cubes and some chili flakes. Chorizo is seasoned with smoked paprika, salt and herbs adding a wonderful flavor and depth to the broth.
Orange and Banana Green Smoothie with Curly Parsley
[This post is part of my Green Smoothie series]
I rarely use curly parsley for cooking, I typically prefer flat-leaf. But when I went to the store today I thought why not try it in a green smoothie? The smoothie turned out quite refreshing and delicious. Parsley has a distinct flavor and is great when combined with sweet citrus fruits. You’ll definitely want to try this one out!
How to Get Your Leftover French Fries Perfectly Crispy Again
I’m excited to introduce a new category today: Tips & Techniques. I hope this will turn into a section that can provide you all with helpful tips to make home cooking a little easier. Feedback is much appreciated, so if you have any great tips or techniques to share, please add them via the comment form. The first tip I’m sharing is quite simple but very helpful nevertheless.
Pasta and Beans – Made with Whole Wheat Penne and Prosciutto
Pasta and beans, or Pasta e Fagioli, is a staple in Italian cooking. Like many Italian dishes, it started as a peasant meal consisting of basic, widely available ingredients. I love cooking with both pasta and beans, so I enjoyed preparing a dish that combines the two. The result is a well rounded dish where the beans provide a good amount of protein to the pasta. Leave out the butter and prosciutto for an excellent vegan meal.
Leftover Mashed Sweet Potatoes Topped with Pecans and Pumpkin Seeds
Here’s a simple dessert made from leftover Thanksgiving mashed sweet potatoes. These mini casseroles are a perfect little sweet treat with a crunchy pecan and pumpkin seed topping. Since the sweet potato mash is already done, this will be ready in a flash!
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