Tuesday, November 24, 2015

Vegan Cranberry Banana Muffins

Generally speaking, I am a very traditional baker. I use eggs, butter, milk, and all those traditional baking staples. I have family members that are vegan, so every now and then my mom or I will try out a new vegan recipe. This time around it's an autumn themed muffin. If you are not vegan but still want to try this, you could substitute regular milk for the almond milk. You could also use coconut milk or other various milk alternatives. The original recipe does not add cranberries, so feel free to skip that step if you don't have the time to make the cranberry mixture.

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Thursday, November 12, 2015

Breadsticks with Garlic Salt

I felt like dabbling in bread making the other week. Every now and then I feel inspired to try baking breads from scratch. I recently made two different recipes, these tasty breadsticks, and rolls that turned out dry and crumbly. I brought these to a friend's house for dinner, but I snacked on some of the less properly shaped ones at home. The trickiest part to this is dividing the dough properly. Be sure to follow the instructions so you end up with similar sized breadsticks.

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Thursday, October 29, 2015

Parmesan Polenta

My friend made this recipe for a dinner she was hosting a while back. At that point I had not had polenta in years and I realized I was missing out. This polenta was delicious. She served it with roasted brussel sprouts and salmon. I've made this roast chicken before and other times with a poached on top. The Parmesan in this recipe gives the polenta its flavor. I tend to eat way too much of this when I cook it, but it's hard to resist. This is also a very easy side dish and it works great for yourself and is also nice enough to serve for guests. You can make this look nicer by adding a sprinkle of freshly ground pepper and some shaved Parmesan on top.

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Thursday, October 15, 2015

Honey Rosemary Roasted Carrots

I discovered my love for honey roasted carrots about 5 years ago when I was in a phase of making lamb roasts every few weeks. One day I decided to drizzle some honey on the vegetables surrounding the meat and I was hooked. I remembering eating more veggies than anything else that night. I now like to make honey roasted carrots as a side dish to a variety of main courses. I last made these as part of a vegetarian feast where I made a bunch of different salads and roasts (I had a ton of farmer's market veggies to use up). I use fresh rosemary in this recipe, but you can improvise with whatever you like.

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Thursday, October 1, 2015

Japanese Style Carrot and Ginger Dressing

I have always loved Japanese carrot and ginger salad dressing, but until now had never thought of making it at home. Turns out it is very easy to make and tastes delicious. I served this for some friends a few weeks ago and the salad was devoured. You need to double the recipe if you want to serve more than 3 to 4 people.

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