#and vegan sponge cakes are super easy??

[lacebird]

would like to try out making vegan sponge cake! 

#feel like i waste so much eggs making cakes LOL #and vegan sponge cakes are super easy?? #it's just flour and (plant-based) milk?? #mayhaps..... #i will bake

[sublimepersonainfluencer]

25 Best Cake Flavors Ranked From Worst To Ideal

Content

What Are The Ingredients I Require For This Easy Chocolate Cake?

Vegan Blueberry Cup Cake

Preheat the oven to 180C/ 350F/ 160C follower required. Oil then line 2 8 inch cake tins with baking paper. Currently put this equally in between 2 greased and lined 8-inch round baking tins. You can utilize cooking area scales like I do if you wish to obtain best layers otherwise just eyeball it. Split the layers of the cooled cake horizontally, cover the top of each layer with icing, after that stack them onto an offering plate. If your cake becomes somewhat completely dry prior to the four to 5 days are up, that's OK!

With the mixer working on low, gradually include the continuing to be buttermilk blend till included. Just take one check out this incredible cake. This will truly impress a crowd. The cake can be baked, cooled down after that kept in the refrigerator for as much as 3 days or in the freezer for 3 months. The frosting can be made a day ahead and left in the refrigerator.

You can conveniently extend it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9 × 13 inch cake pan. There are several factors chocolate cake is the most effective sampling cake. For one, delicious chocolate is a generally enjoyed taste. Whether you favor milk delicious chocolate, dark chocolate, or white delicious chocolate, there's a delicious chocolate cake around for you. Along with being delicious, chocolate cake is additionally flexible.

However, I don't do a lot of cooking, so I was simply questioning if a 9 ″ round baking tray would work (that's what I have).

You'll then stir the mix come fare il pesto di mandorle up until it becomes a smooth ganache.

Spoon fifty percent of the staying vanilla batter into a greased Bundt pan.

Wonderful taste, but was not stackable.

I have shared a number of different chocolate cake dishes over here for many years and I like them all, however this set takes the cake. It is the most chocolatey and also wet delicious chocolate cake recipe ever. If you're looking for the very best Delicious Chocolate Cake this is it. This rich chocolate cake is topped with a luscious chocolate buttercream icing.

What Are The Active Ingredients I Require For This Simple Chocolate Cake?

Looking for a dish with fantastic flavour? Timeless chocolate lava cake made with five easy components. So decadent, you just can not state no! This is a super very easy cake recipe for every single new cook. The soft sponge holds a gooey, liquified shock.

I top it with ganache because I have a really disappointment with buttercream. However, THIS IS THE VERY BEST DISH!!! Everybody likes the cake when I make them. Not simply delicious chocolate, but all tastes.

Vegan Blueberry Cup Cake

Nothing screams drop like pumpkin flavor! It might remain in a cappucino, pie, and also even fragrant candle kind, yet a pumpkin spice cake is always welcome at a holiday celebration. Customized Cake Ideas for Birthday Celebrations Cakes are an important part of each birthday party. They bring a certain jubilant as well as festive feel to the event which nothing else desert can bring.

For The Cake:

You do not need to change anything. Both 8 or 9-inch frying pans would certainly work simply great. Just bake it for regarding 25 mins. One 8-inch cake frying pan would be too tiny for this batter. You're right, it would certainly be far better to half the dish for one 7- or 8-inch cake pan.

Place initially layer of cake on cake plate. Spread regarding 1 mug of frosting on the top in an also layer. Add vanilla and also half of the water or milk as well as mix till smooth. Include all dry active ingredients to a big bowl as well as blend with each other. Welcome to Baking Envy, the residence of my baking addiction.

Every cake was made on the exact same day as well as exactly as composed. I didn't take any innovative liberties and tried to replicate the actions as faithfully as I could. If a recipe particularly asked for a particular brand name of active ingredient to be utilized, I utilized it. I desired it to be a fair competitors and also I was diligent regarding keeping things consistent. Obtain one of these loss soup dishes simmering and also you'll be ready for a complete week of simple and easy, cozy meals.

Can be made right into 24 chocolate cupcakes. Simply reduce the stove temperature level to 325 degrees and cook for mins or up until a toothpick appears mostly clean. Area the butter in the dish of your mixer. Using the paddle attachment, beat the butter up until it's light and also fluffy, at tool speed for about mins. Usage about 3/4-- 1 cup of chocolate buttercream to sandwich each cake layer.

My only grievance is despite making use of cake strips they domed actually high so I did have to waste quite a bit of cake. For this dish, it has to be Dutched Process Chocolate. We need the deep, dark delicious chocolate taste. I would not make this cake in a 12inch frying pan myself as there would be a high danger of it breaking. Additionally-- allow the cake trendy quite a bit in the frying pan.

Utilize a cake scrape to get those straight sides. You can also make use of an attractive topping nozzle to decorate the cake. These are the dishes every person wishes to make when the climate turns cooler and also the fallen leaves start to drop. This dish is extremely flexible of sort of cocoa, but I directly like it best with half all-natural/ half dutch refined chocolate. Split the batter uniformly between the prepared pans.

Make certain your eggs go to room temperature level so they mix right into the batter efficiently. I do not know why, however I can always taste the coffee in a chocolate cake recipe. I just change the coffee with an equivalent quantity of water. You could be questioning if you can cook this in 8-inch cake pans instead of 9-inch cake pans. Yes, you can, however you may have a little bit of batter leftover.

Yet the Hershey's chocolate cake is actually fudgy, rich as well as wet because of the huge quantity of dampness in the cake. The crumb is damp and also extra open, causing the cake having a very fudgy mouthfeel. Not that there's anything wrong with it, I love an insanely fudgy, moist chocolate cake in some cases.

#torrone #pistacchio #panettone #colomba #creme spalmabili #Youtube

[foodies22]

[loki-hargreeves]

Tell us your top 10 recipes!

Oh god, I love this. Thank you. (the photos are copied from the recipes!)

1. This is a lifesaver. I bake a lot and this cake recipe is so simple yet so good. 

A sugar sponge cake, I simply beat together 5 eggs and 200 grams of sugar. When it forms a thick foam, I add a mixture of 200 grams of flour and 1½spoonfuls of baking powder and a little bit of vanilla extract. Heat the oven to 200 degrees celsius, 35-40 minutes later it’s all done.

Now some actual food recipes. I have so many tabs saved. I assure you, these are everything!

2. This Pea Pesto Pasta dish is so simple, so good and vegan friendly! 

3. Easy Caramel sauce.

This is something my mom taught me. It’s also super simple. All you need to do is put a pan on low to medium heat, put 2,5 dl of cream on it and pour some chunks of brown sugar (around 100 grams). Stir it together until it bubbles and voila! You have a delicious sauce. It’s good when you put it over berries.

4. Homemade rye bread. Once you’ve tasted this once, your life will change forever. 

5. Lanttulaatikko / Rutabaga casserole.

This is a traditional Finnish Christmas side dish, but it’s delicious on its own. It’s personally my all-time favorite food. NOTHING beats this. Absolutely delicious.

6.  Cabbage casserole /another casserole, I know. I love them.

Another delicious dish that I can’t get enough of. I totally recommend it to everyone who can eat it. 

7. A traditional Finnish apple pie.

This one reminds me of my childhood. It’s so good.

8. Norwegian “world’s best cake” verdens best or  ‘Kvæfjordkake’

No cake can beat this cake. It truly is the world’s best (in my books)

9. Cardamom rolls. 

Very traditional, also very Finnish. Absolutely delightful! (can you tell I have a sweet tooth?)

10. Karelian Pie. 

If you have patience, you need to try this out! It might sound strange, but it tastes heavenly.

[consulting-celiac-in-the-tardis]

45 of the Best Gluten Free Birthday Cake Recipes

New blog post! One of the first questions I had after my celiac diagnosis was what I could eat on my birthday...and luckily, there are plenty of delicious gluten free birthday cake recipes out there. So today, I thought I would make all gluten free birthdays a little more delicious by sharing 45 recipes for gluten free birthday cakes.

Now, there's nothing wrong with using a gluten free cake mix. If you're on a time limit or just want an easy gluten free birthday cake, I cannot recommend Pamela's chocolate cake mix enough. But if you want to make a gluten free cake from scratch, this round-up has plenty of delicious gluten free cake recipes to use...whether you're craving paleo chocolate cake, a vegan carrot cake or even gluten free donuts. 

So let's dive right in!

1. Coconut Caramel Tres Leches Cake - Barth Bakery

Even the name of this gluten free cake recipe is making me drool.

2. Banana Cake (Dairy Free) - Allergy Free Alaska

If you love banana bread, this cake is your birthday wish come true!

3. Vegan Chocolate Cake (Nut Free Option) - My Pure Plants

Gluten free oats ground into flour play a delicious role in this gluten free and vegan birthday cake.

4. Pumpkin Cake with Cream Cheese Frosting - Small Farm Big Life

Delicious any time of the year...

5. Low-Carb Chocolate Cake with Berries (Keto, Sugar Free) - Refresh My Health

Who would guess that this chocolate cake is low carb and even full of veggies?

6. Keto Birthday Cake Chaffle - Keto Focus 

This keto waffle recipe has three iters and creamy buttercream frosting.

7. Gluten-Free Birthday Cake (Dairy-Free Option) - Mama Knows Gluten Free

If you're looking for a classic birthday cake recipe that's also gluten free, this one is sure to please!

8. Gooey Gluten Free Chocolate Cake - Into the Cookie Jar

A flaky crust + a moist center = the perfect gluten free birthday cake!

9. Mandarin Orange Sponge Cake (Lactose Free) - Foodal

 Fresh mandarin orange juice puts a citrusy twist on a traditional birthday cake.

10. Paleo Death By Chocolate Cake (Vegan) - Oh Snap Let's Eat

Chocoholics...you're welcome!

11. Birthday Donuts - Hunny I'm Home DIY

Shake up the usual birthday cake tradition with these birthday cake donuts instead!

12. Keto Funfetti Bars (Sugar Free, Low Carb) - Kimspired DIY

These keto funfetti bars are sweet enough to enjoy for dessert or healthy enough to eat as a snack!

13. Coconut and Chocolate Cream Cake - The Bear and the Fox

No flour is needed for this creamy and dreamy cake.

14. Mini Paleo Chocolate Cake with Ramekins (Vegan Option) - Oh Snap Let's Eat 

No one will fight over their slice of birthday cake when you bake separate mini cakes instead!

15. Keto Lemon Pound Cake (Low Carb, Sugar Free) - Wholesome Yum

Prepping this keto cake only takes 15 minutes, so why not start now?

16. Easy Gluten-free Carrot Cake - My Gluten-Free Kitchen

This gluten free sheet-cake recipe is as easy to make as it is to eat. 

17. Gluten Free Unicorn (AKA, Strawberry) Cake - Fearless Dining

This unicorn cake is almost too cute to eat, but tastes delicious when you do!

18. Chocolate Chia Cake (Paleo, Egg-Free) - One Clever Chef

This cake is one of the healthiest birthday cake recipes you'll find...but also one of the tastiest. 

19. Perfect Gluten-Free Angel Food Cake - Meaningful Eats

No one will ever guess this light and fluffy cake is gluten free.

20. Caramel Popcorn Cake - Kitchen Frau

A cake? Made of marshmallows and caramel and popcorn?!? Mind. Blown.

21. Lemon Almond Layer Cake with Vegan Vanilla Frosting - Crowded Kitchen

This gluten free cake is loaded with berries and perfect for summer produce.

22. Chocolate Cheesecake - Cooking with Mamma C

And if you love cheesecake, why not make this chocolate cheesecake recipe your new birthday tradition?

23. Paleo Flourless Chocolate Cake - Delicious Meets Healthy

Only four ingredients are required for a paleo cake with a DREAMY texture.

24. 1-Bowl Vegan Carrot Cake (Oil Free, Refined Sugar Free, Nut Free Option) - Zardy Plants

For when you want to eat your veggies AND your cake!

25. No Bake Vegan Raspberry Cheesecake (Paleo) - Tasting Page

For when you want a birthday cake but don't want to turn on the oven to bake it!

26. Funfetti Waffle Cake (Vegan, Allergy-Free) - Strength and Sunshine

Start your birthday celebratory from breakfast time with these funfetti waffles.

27. Gluten Free Chocolate Chip Cookie Pizza - Faithfully Gluten Free

A gluten free chocolate chip cookie...the size of a pizza? YES PLEASE!

28. Dulce de Leche Cheesecake - Deliciously Plated

A creamy caramel topping makes this decadent cheesecake gluten free dessert heaven.

29. One-Bowl Gluten Free Chocolate Cake in the Air Fryer - Recipes From a Pantry

Who knew that an air fryer could even whip up a cake?!?

30. Red Velvet Cake (Vegan) - Pink Fortitude

This vegan birthday cake is packed with healthy ingredients AND flavor.

31. Dairy Free Chocolate and Vanilla Checkerboard Cake - A Mummy Too

This gluten free birthday cake has the best of both chocolate and vanilla worlds!

32. Flourless Chocolate Cake - Food N Service

No flour, no problem.

33. Vegan Zucchini Chocolate Cake (Allergy Friendly) - AllergYummy

No one will know this birthday cake has some hidden veggies...

34. Coffee Chocolate Mocha Cheesecake (Low Carb, Keto) - Low Carb Yum

I was sold when I saw a gluten free cookie crust...

35. Keto Chocolate Coconut Flour Pound Cake (Keto, Low Carb, Nut Free) - Fit to Serve Group

Moist. Rich. And keto friendly. What more could you want?!?

36. The Perfect Paleo Chocolate Cake - Raia's Recipes

One word: droooool.

 37. Vanilla Buttermilk Cake with Strawberry Buttercream Frosting - The Organic Kitchen

Follow the gluten free version of this cake and you'll have a berry delicious dessert.

38. Vegan Chocolate Cupcakes - BREA Getting Fit

In case you're more of a cupcake lover than a cake person...

39. Super Fudgy Vegan Chocolate Cake - Texanerin

Whipped chocolate ganache is literally the frosting on the cake.

40. Funfetti Cake (Grain Free, Keto and Dairy Free Options) - Lau's Healthy Life

These gluten free birthday cake is easily customizable so you can bake a treat everyone can enjoy!

41. Raspberry Almond Cake with Coconut Cream (Paleo, Refined Sugar Free, Vegetarian) - Emma Eats and Explores

Are you a raspberry lover? Then this raspberry almond cake is the gluten free dessert you need.

42. Easy Gluten Free Sugar Cookies Recipe - Well If She Can Do It

These gluten free cookies are soft, chewy and cut into delicious squares for a cake-meets-cookie treat!

43. Wacky Cake Recipe (Egg Free, Dairy Free) - Skip to the Lou

Another vegan birthday cake that looks almost too pretty to eat!

44. Vegan Chocolate Cheesecake (Refined Sugar Free) - Nourish Plate

Creamy and dreamy...

45. From Scratch Gluten Free Trifle Recipe - Mama Smiles

This recipe is the perfect opportunity to use fresh summer berries!

Gluten Free Birthday Cake Recipes: The Bottom Line

Whatever you're doing or eating for your birthday, I hope it's a delicious day full of family, friends and food. And if this is your first birthday eating gluten free, know it is entirely possible to enjoy a gluten free birthday cake...and I hope these gluten free birthday cake recipes give you a yummy place to start! Which of these recipes would you try first? Or what is your go-to gluten free birthday cake recipe? Let me know in the comments!

via Blogger https://ift.tt/2DwCKHL

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

[bentonpena]

Tofu Freaking Rules

Tofu Freaking Rules https://bit.ly/350TvUV

We need to talk about tofu. As Beyond Meat and Impossible Burger mania sweeps the globe, the OG vegan protein is getting left behind—and I, for one, hate to see it. If you’re serious about reducing your reliance on animal products, tofu has the potential to change your diet—and life—for the better.

To some extent, I get why so many people, particularly American meat-eaters, are resistant to the entire concept of tofu. Western culture has ruthlessly (and racist-ly) slandered the humble soy-based protein for as long as we’ve known about it, so a lot of us were basically programmed from birth to think it’s garbage.

I’m begging you to reconsider. When correctly prepared, tofu is a textural marvel, running the gamut from delicate and custardy to deep-fried and crunchy. Its unmatched flavor-absorbing powers make it a total chameleon; it truly can be anything you want it to be. I’ve loved tofu my whole meat-eating life, and I’m here to convert the naysayers. Welcome to my Tofu Manifesto.

You’re probably thinking about tofu all wrong

The biggest, wrongest tofu misconception is that it’s strictly a meat substitute. Sure, it can be that if it needs to—but tofu’s closest animal protein analog is actually the egg. On their own, eggs are bland; it’s their ability to morph into a staggering array of forms and textures that makes them so special. However you like your eggs—fried crisp with lacy edges, scrambled soft with lots of butter, or cooked into a puffy, tender frittata—I’m willing to bet your preferences come down to texture rather than flavor.

The same is true for tofu, which is why I’m skeptical when people insist they don’t like how it tastes. Soft and silken tofu has a more noticeable soy milk vibe than the firm stuff, but for the most part, it adds no flavor whatsoever to a dish. Tofu only tastes as good as the sauce it’s served in—texture is basically the whole point.

It’s embarrassingly easy to make tofu taste amazing

Contrary to popular assumption, delicious tofu takes barely any work at all. In fact, all the usual hacks try way too hard: Pressing takes forever (and freezing even longer); marinating often yields profoundly mediocre results; a cornstarch dredge too easily sogs out. None of these techniques work particularly well on medium-to-soft tofu, and with the exception of marinating, they also offer absolutely nothing in the way of seasoning.

For all of these reasons and more, the salt water trick is the only tofu hack worth knowing. Hot, salty water is a tofu prep triple threat: It dehydrates firm tofu so it crisps up quickly, sets super-fragile soft tofu so it doesn’t fall apart, and seasons everything through and through. It also adds as much work to your dinner prep as boiling pasta. I’ll get into the specific techniques in a bit; for now, just know that the salt water hack promoted tofu from something I’d buy occasionally to a legit, can’t-live-without-it staple.

If you remain unmoved, I’ve collected my favorite tofu products and preparations in one place, starting with the most hater-friendly ones. This isn’t a recipe post—it’s all about the technique. (Where applicable, I’ll link to specific recipes that I used and explain how I adjusted them to work with tofu, with the hope that you’ll soon be doing the same.)

Even hardline skeptics love fried tofu puffs

Tofu puffs are cheap, delicious, deep-fried flavor sponges that need zero prep; in other words, they’re easy to love. You can toss them whole into curries and stews for a fun textural element, but I strongly recommend taking 30 seconds to slice them in half. With their honeycomb-like interiors exposed, these puffy little nuggets soak up sauce like nobody’s business—without compromising their crispiness.

To show them off, I made my favorite Maangchi recipe—cheese buldak, or fire chicken with cheese—with halved tofu puffs instead of chicken breast.

Those two ingredients are obviously nothing alike, but the swap totally works thanks to the insanely powerful sauce. Red-hot both in color and spice level, surprisingly sweet, and with enough fresh ginger and garlic to put hair on your chest, it more than picks up the slack for something as bland as chicken breast or unseasoned tofu. Having made this dish with chicken dozens of times, I have to say—I prefer the puffs. Even when saturated with sauce, they stay light and puffy, which is the perfect contrast to the ultra-chewy texture of sliced rice cakes and melted mozzarella.

Pressed tofu does (most of) the prep work for you

As the name implies, pressed tofu has already been pressed to remove most of its moisture, resulting in a pleasantly toothsome texture. You can buy it pre-seasoned with soy sauce and five spice powder, but I like it plain so I can season it however I like.

Here, I whipped up a vaguely Spam-inspired mixture of roughly 2 tablespoons each of soy sauce and sugar, plus a teaspoon of garlic powder and a few shakes of smoky hot sauce (El Yucateco Black Label Reserve for life). I added some cubed pressed tofu and let everyone hang out about 20 minutes, flipping them around halfway through. You don’t need much marinade; a shallow layer is plenty.

I then used it to bulk up a super basic batch of fried rice with ginger, garlic, carrots, and frozen peas. The cubes got nicely crispy and charred on the edges, and were just what I needed to add some substance to a huge bowl of fried carbs.

Unseasoned pressed tofu also makes great vegan “paneer:” Cube it up and marinate in lemon juice with a few pinches of salt for 30 minutes, or longer if you have the time. As with regular paneer, you can pan-fry the tofu or leave it alone; either way, you’ll be surprised at how closely the marinated tofu mimics the texture and flavor of the real thing.

Medium-to-firm tofu needs a little TLC

This range of the tofu spectrum is the most recognizable and the least immediately appealing. I mean, just look at this:

In my experience, the variations between medium, firm, and extra-firm tofu are pretty meaningless, and I use them all interchangeably. Left uncooked, they all have a texture best described as “rubbery,” with no discernible flavor at all. Their highest calling is getting crispy in a hot skillet and doused in a flavorful sauce.

All you need to make crunchy pan-fried tofu is salt water, a good nonstick pan, and all of 20-30 minutes. That’s it. Here’s my usual procedure for a standard 1-pound block.

Before I do any other ingredient prep, I bring 2-3 cups of salted water and 2 teaspoons of table salt to a strong boil in a saucepan. Then I cut the heat, slide in my tofu, and let it sit while I prepare the rest of the recipe. After 15-20 minutes, I drain off the water and either pat the tofu dry on clean towels or leave it in the colander until I need it.

To get that crispy surface going, I coat my big cast-iron skillet with a thin layer of neutral oil and heat it over medium-high. I then add the tofu, spread it into an even layer, and leave it completely alone for at least 5 minutes.

Once the edges start to brown, I flip it over and do the same on the other side.

Boom. Done. Obviously, I used crumbled tofu here—it’s my favorite—but this works just as well with cubes, slabs, triangles, or any other shape you can dream up.

Don’t sleep on crumbled tofu

I know I said that tofu isn’t a meat substitute, but crispy tofu crumbles get really fucking close. In many cases, I prefer them to meat because they hold their shape—and a surprising amount of crunch—even when simmered for a long time. Sure, they don’t give you the specific richness you get with ground pork or beef, but with the right recipe you won’t miss it at all.

Speaking of the right recipe, Bon Appétit Test Kitchen director Chris Morocco’s spicy sweet sambal pork noodles are flawless—but, despite the name, I’ve actually never made them with meat. I only had tofu the first time I made them, and they turned out so well that I’m fine with never learning how they taste with pork.

I make the recipe exactly as written, except—obviously—I leave the pork out. Instead, I fry up soaked, crumbled firm tofu in a separate skillet while the sauce simmers, then dump ‘em in and toss everything together with cooked noodles. This cuts at least 30 minutes off the cook time without compromising on anything except porkiness, which I promise won’t even register.

You can also use tofu crumbles like ground beef. I usually throw in some minced onion and garlic in once the tofu is nice and crispy, then cook it down with a little tomato paste, taco seasoning, and cheap beer if I’ve got it.

It’s not beefy, exactly, but it tastes incredible in its own right—and makes a killer vegan-friendly crunchwrap filling.

You can roast tofu, too

Maybe you’d rather not spray your stovetop with oil in the name of crispy tofu. In that case, roasted tofu is for you. The results are directly comparable to pan-frying—they just take a little longer to get there.

Start with soaked, drained tofu, preferably cut into triangles or flat slabs so they’re easy to flip. Arrange on a clean towel and let them dry out while your oven preheats to 450ºF.

If you like, cut a vegetable of your choice into similarly-sized pieces and toss them with a tablespoon or two of neutral oil; I’m using kabocha squash here.

Place a sheet pan on the lowest oven rack. After about 3 minutes, add 2-3 tablespoons of neutral oil to the pan, put it back in the oven, and heat for another minute or two. Carefully transfer the tofu and vegetables to the hot oiled pan, return to the bottom rack, and roast for at least 20 minutes. Flip everything over and roast for another 15-20 minutes, until the tofu is super crispy on both sides and the vegetables are browned and soft.

You can eat the whole shebang straight off the pan—perhaps drizzled with spicy peanut sauce or chili oil—but I added mine to a quick curry made with Maesri panang curry paste, palm sugar, and coconut milk. (Maesri is the only brand I’ve found that doesn’t use shrimp paste or fish sauce; if you usually avoid prepared curry paste for allergy or vegan reasons, give it a try.)

To be completely honest, the kabocha was a miss—the flesh was too dry, and the skin was super tough. The crispy roasted tofu, however, slapped. They can’t all be bangers; such is the nature of experimentation.

When you feel ready, silken tofu is there for you

The next stop on our tour de tofu is the most controversial, misunderstood one yet: Soft or silken tofu. Yes, it’s bland. Unseasoned coagulated soy milk isn’t going to blow your mind with super-concentrated umami or whatever. But when prepared correctly, soft tofu is more than just delicious—it’s absolutely sublime. I will go to bat for it all day long, and I would love to tell you why.

The dish that changed my mind about silken tofu came from Biwa, a now-closed izakaya-style bar in Portland. It was deceptively simple: A whole block of chilled silken tofu drizzled with sweet soy sauce and topped with bias-cut scallions, fistfuls of toasted sesame seeds, and paper-thin bonito shavings. I ordered it every time, and my friends would always be like—“Cold tofu? Why?” But if I could convince them to take a bite, they’d understand. It was like eating a deeply savory panna cotta.

Unfortunately, my dearly departed Tofu Slab is no more—and my attempts to recreate it have been so unsuccessful that I’m forced to settle for the next best thing: Salt water-soaked silken tofu mounded on hot white rice and drowned in chili oil, soy sauce, and black vinegar.

I’m not complaining. The salt water, once again, is key: It turns a cold, slimy block of tofu into a piping-hot savory custard, which is the perfect canvas for condiments. Sure, there’s not much in the way of textural contrast, but the softness is so comforting and nice that I think a crunchy element would actually defeat the purpose. It’s a delicious, balanced, reasonably nutritious meal you can throw together in the time it takes to cook a pot of rice.

Putting it all together: All-tofu mapo tofu

Neglecting to mention mapo tofu in an article about tofu is basically journalistic malpractice. The iconic Sichuanese tofu dish is rich, meaty, spicy, funky, sour, and savory all at once—and slicked with lip-numbing Sichuan peppercorn oil for good measure. It’s a top 3 dish for me; I make it all the time, usually using Maggie Zhu’s recipe from the Omnivore’s Cookbook.

Being a big vegetable fan, I’ve experimented with using minced veg—eggplant, mushrooms, and even carrots—in place of the traditional ground meat. But this time, I decided to follow my vision and make a variant I’m calling “Oops! All Tofu.” I approached this recipe just like the sambal noodles, swapping crispy tofu crumbles in for the ground pork—but this time, I also soaked some cubed soft tofu in a fresh pot of salt water while the sauce simmered away.

This was one of the most delicious things I’ve ever made. The nubbins of soft tofu were literally melt-in-your-mouth tender, while the crispy crumbles turned downright meaty as they soaked up the spicy, salty, rich sauce. It made me even more certain of all of the (correct) tofu opinions I just laid out before you and, if you’ll let it, it has the power to convert you too.

Internet via Lifehacker https://bit.ly/2VwWgKq April 24, 2020 at 12:01PM

#IFTTT #Feedly

[lindszeppelin]

hey!! i saw that ur vegan and was wondering what your favorite meals are? and if u had any tips for people trying to transition to be fully vegan?

hey there! my biggest tip is to start out going vegetarian first. I was vegetarian for ~5 years before i went vegan. It was a gradual process which is important to note! It helped me learn to cook for myself and get a grasp for what i was getting into. Not to say you can’t jump the gun, but it’s a safer and healthier way to transition imo. It gives you breathing room to see what alternatives to certain things you like and can use as staples to build upon. I also went to a nutritionist but that’s to your discretion whether you want the extra help. It’s just to make sure you’re getting all the vitamins you need with plant based alternatives. Slow and steady! Listen to your body! Experiment and see what works for you. This is your time to try everything in your vegan/veg isle lol. It’s totally fine and there’s nothing wrong with using them. (Nutritional Yeast is your best friend)

as for my favorite meals, i’ve learned over the years to know the basics of cooking and build on that to make my own stuff. Like cheese sauces, *chicken* parm, *tuna* salad that i use w/ chickpeas (no mayo, it’s my own weird concoction lol), how to replace eggs in baking (oil, mashed banana, applesauce, flax seed mix), falafel, meatballs. 

I’m also a creature of habit and i make the same stuff for a while lol. I love making mexican rice bowls (or using quinoa) kinda like what you’d get at Chipotle. Super easy to make. I love making mac and cheese too. I have my own recipe i use for the sauce! If it helps i can link you to my favorite vegan recipes. Another hack i’ve learned is i don’t dismiss a regular recipe over a vegan one. Once you get the hang of what replacements are for what the results are just as good as following a strictly vegan one. :)

my favorite recipes:

http://www.veganbaking.net/recipes/cakes/sponge-cakes/chocolate-cake-2

https://www.simplyrecipes.com/recipes/zucchini_bread_with_pineapple/

https://www.connoisseurusveg.com/vegan-chicken-parmesan/

https://www.foodandwine.com/recipes/dried-cranberry-and-chocolate-cookies

https://chocolatecoveredkatie.com/2016/02/22/vegan-cheese-sauce-low-fat-no-cashews/

https://www.bettycrocker.com/recipes/vegan-chocolate-chip-cookies/46353ed1-3071-4603-8c48-767dc73fe188

https://www.youtube.com/watch?v=Mfo63-f4LaM (blueberry pancakes, but this is good for a pancake base)

#vegan #Anonymous

[corashadow-blog]

Vegan PSA

So I’ve only been vegan for 3 weeks, so I am by no means an expert on this sort of thing, but I have discovered a few little tricks which make veganism better for me.

First off (and hear me out) Marmite. Marmite is incredible. I know loads of people hate it (they’re wrong by the way), but even if you don’t like it, that doesn’t stop it from being incredible. You know all those vegan recipes which tell you to add nutritional yeast? You know what I’m talking about, and every time you see it you want to kill the person who wrote it because WHY would I have nutritional yeast lying around?! Well this is where Marmite comes in... Marmite is yeast extract, so it has all the benefits of nutritional yeast (get those vitamins kids), but a lot easier to find and also really tasty on toast! I add Marmite to all sorts of things - soup, stew, bolognese, chilli, you name it, if it’s saucy I’ve already put Marmite in there. It also works as a seasoning because it tastes very salty, so if you add a teaspoon of Marmite to all your tasty vegan meals you won’t have to add as much salt either. I personally have no problem with salt - I love it and add it to everything, but I know a lot of people try to avoid it so there are bonus points for you guys here. Right, thats probably enough about Marmite (or Vegemite, or yeast extract, whatever you want to call it) - I promise I’m not sponsored!!

Next up we need to talk about baking. I haven’t delved into vegan cakes yet, so that can be a post for another day, but cookies I have done. SO... I have a family recipe for chocolate chip cookies. These cookies are phenomenal, but not vegan so I decided to veganise them. Its super easy to make most cookie recipes vegan and here’s how: 

Butter - this ones pretty self-explanatory, just replace butter with vegan butter

Oil - we’re rolling here, you can replace butter with a flavourless oil (sunflower, vegetable, rapeseed, etc) if you want, but if you have vegan butter I’d stick to that

Eggs - there are a lot of vegan egg replacements, but the easiest two are apple sauce and bananas. Just replace one egg with 4tbsp of apple sauce, or mashed banana. This is especially good if you have some bruised or black bananas that you don’t want to eat. Apple sauce doesn’t change the flavour of the cookies at all so if you’ve got some funky flavours going on I’d use that. Bananas do lend some of their taste to the cookies, so they’re perfect for chocolate chip or peanut butter cookies - it ends up like a banana bread cookie.

Honey - you’ve got quite a few options when it comes to honey depending on the flavour you want. Agave syrup is always good and has a slightly floral taste like a lot of honey, but you could also use golden syrup if you just want the sweetness, maple syrup if you want something with a little edge, or treacle (molasses) if you want a dark, fruity flavour.

Milk - again self-explanatory, use your favourite vegan milk - cashew milk is my favourite, but you could use any - soya, rice, oat, almond, hazlenut, whatever - just remember that each may have a slightly different taste which might impact the flavour of the cookies.

I think that’s about it for making cookies vegan, but if I’ve missed anything feel free to ask!

General vegan cooking isn’t too bad either once you get the hang of it. I made vegan mac’n’cheese the other week just using vegan substitutes for all your usual mac’n’cheese ingredients and it was really tasty and creamy. If you do have nutritional yeast (I use this one) then add a bit of that to the cheese sauce and it will taste more like the real deal. Coconut milk is a staple for curries, and you can also get blocks of compressed coconut which you add water to and it creates coconut milk, or coconut cream if you add a little less water. If you don’t have vegan butter you can use any oil to make a roux for sauces or gravy. I don’t think I could live with myself if I didn’t tell you about Quorn fishless fingers, becaus honestly they are the love of my life. I have been vegetarian for 5 years, but before that I loved fish fingers, and I only recently found Quorn fishless fingers and they are incredible. They taste pretty much exactly like normal fish fingers, and I never liked fish, but fish fingers don’t really ever taste like real fish unless you buy really fancy ones. Just try them, they’re amazing and I promise you wont regret it. I don’t know if you can get any other fishless fingers, but I would definitely try them if I could find them!

Meat substitutes aren’t really my thing - Quorn mince can go away, or any other type of fake mince - I’m really not interested. I use mushrooms (which I hate by the way) to bulk out chilli and bolognese, because if you chop it small enough you won’t notice or taste it. The only vegan mince I’ve found that I like is soya mince. It looks like cardboard and you buy it dry like pasta. I don’t follow the instructions on the packet because honestly I didn’t realise they were there the first time I used it, and now I’ve seen them I think my way is better. Just chuck it into you bolognese or chilli or whatever and it absorbs the liquid and takes on the flavour of whatever sauce you put it in. It’s basically just a flavour sponge, but it has nutritional value so if you’re lacking in protein I highly recommend. Lentils also exist, and I add red lentils to a lot of pasta sauces if I feel like I need the extra protein.

Lets talk soup... I love soup, and vegan soup is really easy to make, if there’s honey or cream or anything just use the substitutes I’ve listed above. I’m gonna go ahead and say it - thick soup is better - this is a fact. You might disagree, but honestly you’re just wrong at this point. If you want to thicken up your soup there are a couple of things you can do. First off you could make a roux, then add the soup to the roux slowly, then as you boil the soup it will thicken up. This is an okay idea, and I like using it for dahl and other curries as well as soup. Next thing you could do it crack open a can of chickpeas, drain and rince them, then add them to your pot. This is my favourite. If they’re in there for long enough you can’t taste them, they are a great source of protein, and as soon as you blend your soup it’s as if they weren’t there, but you have a lovely, thick, hearty soup. 

Pies. Right so you could make your own vegan pie from scratch, or you could just buy one from Pieminister as a treat, because let me tell you; those things are delicious.

I think thats all I’ve got on veganism at the moment, but if you want any more tips or advice, just let me know. I will obviously keep you updated with my vegan ventures and let you know of any cool new things I find! Lots of love

#vegan #veganism #veganfood #veganbaking #psa #veganpower #plantbased #soup #baking #pie #advice #veganadvice #marmite #vegemite #yeastextract

[licoriceismyworld]

#doughnuts #apple cider #chocolate #brownies #neapolitan #cheesecake #vegan #strawberry #lemonade #peanut butter #apples #Instagram #recipes

[24hourchampagnediet-blog1]

Best cookbooks of 2019 so far worth buying to try out recipes at home

New Post has been published on https://bestrawfoodrecipes.com/best-cookbooks-of-2019-so-far-worth-buying-to-try-out-recipes-at-home/

Best cookbooks of 2019 so far worth buying to try out recipes at home

With the sheer number of cookbooks available to buy online and in store, it can be hard to know which ones are worth investing your hard earned cash for.

Cookery books are a great investment if you want to brush up your skills in the kitchen and are always be useful when you need a bit of inspo.

The overwhelming amount of food bloggers, vloggers and TV cooking programmes out there can often leave you feeling inspired, but lost on knowing what ones to buy and road test.

One thing to pin down before you delve into the bookshelves is what you’re actually looking for in a cooking book.

Are you looking for inspiration to create a Michelin style meal for a dinner party, or are you a busy parent trying to juggle daily dinners with the school run and your nine -to -five?

Perhaps you’ve heard about plant-based diets but don’t know what you can really eat that isn’t a lettuce salad?

Up your skills in the kitchen with our top picks of cook books from this year to bring some full flavour meals into regular rotation.

Read More

  Best cookbooks of 2019

1. Save Money Good Diet: The Nation’s Favourite Recipes with a Healthy, Low-Cost Boost – Phil Vickery

Phil Vickery, resident chef of This Morning, latest cookery book is inspired by some of the meals featured on the daytime TV show. The recipes Vickery has collated combine money-saving ingredients and tips on how to improve nutrition and eat fewer calories.

One of the biggest outgoings for most families is the weekly shop, so definitely consider this book for recipe ideas that are tasty but don’t break the bank.

In the book you’ll find plenty of affordable and simple recipes that help contribute to a healthier lifestyle and diet, including healthier versions of classic go-to family meals like spaghetti bolognese and fish and chips.

Each recipe includes prep time, cook time, serving amounts and nutritional information, so there’s nothing to worry about!

Price: £ 8.94 | Buy now at Amazon

2. Spiced: Unlock the Power of Spices to Transform Your Cooking – America’s Test Kitchen

Spice up your favourite meals

Is your cooking lacking in a certain oomph you can’t quite put your finger on?

Sometimes, when we’re trying to follow new or complicated recipes it’s the simplest of things – like spices – we can forget about. But they make so much difference.

Spiced is a guide to properly utilising the spices you probably already have that are gathering dust in the back of the cupboard. So next time you make a simple roast chicken, fry some fish or venture into the world of curries, your food will be bursting with flavour.

Consisting of 125 recipes and easy find spice blends, you’ll learn how to season smarter, prepare meat and veg using flavoursome rubs, and better understand the basics of steeping spices and master baking with spices beyond the usual vanilla flavouring.

Price: £25 | Buy now at Amazon

Read More

  3. Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day – Rachel Ama

Vegan meals made fun

Thinking of moving towards a plant-based vegan diet, but don’t know where to start? These everyday recipes will give you great insight into the vegan way of life that looks and tastes better than the rabbit food some people often think of when considering veganism.

Having amassed over 260,000 subscribers to her YouTube channel, Rachel Ama knows the vegan scene like the back of her hand and takes inspiration from her West African and Caribbean heritage to bring us full flavour recipes we can easily incorporate into everyday life.

Recipes are quick, fun, and one pot – which means less time cooking and less time cleaning – a double win. She’s even included a song to complement each recipe, so make sure you put on your dancing shoes when you put on your apron when you’re cooking with Rachel.

Pirce: £13.74 | Buy now at Amazon

4. Gregg’s Italian Family Cookbook – Gregg Wallace

Delicious Italian food for your kitchen

When you think of Italy, it’s almost impossible not to salivate at the thought of all the delicious food it has to offer. For Italians, food is a way of life.

The MasterChef expert seems to have fallen in love with the cuisine of his new in-laws and this book gives readers 100 recipes of authentic Italian grub that you can realistically prepare at home.

From spaghetti a la vongole to fried courgette flowers, bring a taste of Italy into your home and kitchen to spice up your weekly family dinners.

Price: £14.11 | Buy now at Amazon

5. Nadiya Hussain – Time To Eat – Nadiya Hussain

Easy meals for time-poor families

2015’s Bake Off winner is back with a cookbook full to the brim of easy to follow, delicious time saving meals.

The book features over 100 recipes and even gives us cooking hacks of ways you can create a new meal with no additional prep – a lifesaver!

Nadiya is on a mission to prove that with a little forward planning and a freezer, even the busiest of families can cook delicious meals after a hectic day – and make use of the leftovers.

Perfect for time-poor families, with this book, you can master your favourite comfort meals in a way that takes hardly any time at all and don’t break the bank either!

Price: £10 | Buy now at Amazon

Read More

  6. Pinch Of Nom: 100 Slimming, Home-Style Recipes – Kay Featherstone

Time to trim the fat

The UK’s most visited food blog has released a must-have cookbook filled to the brim with tasty, slimming meals.

Targeted at novices, experienced cooks, and everything in between, the 100 recipes (33 of which are veggie), are compatible with the principles of Britain’s most popular diet regimes (Weight Watchers and Slimming World), so you’re sure to find something that tickles your taste buds and fits into your diet plan.

Pinch of Nom shows that dieting doesn’t need to be a barrier to good food – from Cumberland Pie to Mexican Chilli beef and even an Indian Balti – this book will guide you through diet-friendly versions of your favourite meals to keep you satisfied on your weight loss journey.

Price: £9 | Buy now at Amazon

7. The Clean Plate: Eat, Reset, Heal – Gwyneth Paltrow

Clean eating made easy

The queen of clean eating is back with a cookbook to help you feel good from the inside out.

There are hundreds of recipes, ranging from smoothies, soup, desserts that focus on delicious flavour combinations and customisable meal plans – all complemented with beautiful imagery and inspiring photos.

And if food recipes aren’t enough, the second half of the book focuses on meal plans, detoxes and cleanses that can help everything from heart health to adrenal fatigue and all are fully customised to suit your health concerns.

Price: £15.99 | Buy now at Amazon

8. Cake Confidence – Mandy Merriman

Must read for future Bake Off winners

When is there not a time that can’t be made better with cake?

While most of us can rustle up a basic Victoria sponge, Mandy Merriman of the Baking with Blondie blog is here to help us all upgrade our baking skills.

Think outside the (cake)box with these beautiful cakes for all occasions. Many of the recipes begin with a simple and classic cake mix as the base, so there’s no excuse to not having enough flour or sugar to get involved with this one.

Price: £9.17 | Buy now at Amazon

Read More

  9. Cali’flour Kitchen: 125 Califlower-Based Recipes for the Carbs You Crave – Amy Lacey

Cali’flour Kitchen offers guilt-free recipes of fan favourites for dieters who have banished carbs.

Those of you who follow a keto plan, live a vegan lifestyle or are dairy-free can benefit from the satisfying dishes featured in in Cali’flour.

Lacey lets you feel and remember the delight and flavour of tucking into a pizza or a quiche, without the heavy guilty feeling that you’re sabotaging your low-carb diet by replacing traditional carbohydrates with the super versatile veg that is cauliflower.

Price: £11.78 | Buy now at Amazon

10. Dinner For Everyone: 300 Ways to go Easy, Vegan, or All Out – Mark Bittman

Bittman is known for his straightforward yet flexible approach to creating delicious dinners for every occasion.

Dinner For Everyone brings us 300 (yes, 300!) new and diverse recipes, including quick meals for busy weeknights, one pot wonder meals, plant-based concoctions for the ethically ad health conscious consumers, and fancier meals perfect for when you’re entertaining guests.

Whatever your experience level, there’s something for everyone and with such beautiful imagery, who wouldn’t want to try their hand at some of these delights?

Price: £21 | Buy now at Amazon

11. Oven To Table: More Than 100 One-Pan Recipes to Cook, Bake, and Share – Jan Scott

If there’s one thing that can save time and effort in the kitchen, it’s a one-pot meal.

Take the stress out of juggling five different pans on the stove and multiple trays in the oven by choosing from one of the 100 recipes brought to you by Jan Scott.

These effortless meal ideas are made up of easy-to-find ingredients using foolproof techniques.

By using just one of six cooking vessels per meal, these recipes will open your mind up to what you can really do with each of them – thus widening your skills and knowledge around the kitchen.

Choose from a BBQ chicken chilli with cornbread dumplings, a cherry tomato and white bean skillet bruschetta and more.

Price: £14.95 | Buy now at Amazon

Whether you’re trying to lose weight, get into a vegan diet, or simply expand your cooking experience, these top cookery books for 2019 will certainly give you a boost of knowledge and confidence in the kitchen.

Source link Keto Diet Dinner Ideas

[fuckyeahtattoogirls-blog1]

Best cookbooks of 2019 so far worth buying to try out recipes at home

New Post has been published on https://bestrawfoodrecipes.com/best-cookbooks-of-2019-so-far-worth-buying-to-try-out-recipes-at-home/

Best cookbooks of 2019 so far worth buying to try out recipes at home

With the sheer number of cookbooks available to buy online and in store, it can be hard to know which ones are worth investing your hard earned cash for.

Cookery books are a great investment if you want to brush up your skills in the kitchen and are always be useful when you need a bit of inspo.

The overwhelming amount of food bloggers, vloggers and TV cooking programmes out there can often leave you feeling inspired, but lost on knowing what ones to buy and road test.

One thing to pin down before you delve into the bookshelves is what you’re actually looking for in a cooking book.

Are you looking for inspiration to create a Michelin style meal for a dinner party, or are you a busy parent trying to juggle daily dinners with the school run and your nine -to -five?

Perhaps you’ve heard about plant-based diets but don’t know what you can really eat that isn’t a lettuce salad?

Up your skills in the kitchen with our top picks of cook books from this year to bring some full flavour meals into regular rotation.

Read More

  Best cookbooks of 2019

1. Save Money Good Diet: The Nation’s Favourite Recipes with a Healthy, Low-Cost Boost – Phil Vickery

Phil Vickery, resident chef of This Morning, latest cookery book is inspired by some of the meals featured on the daytime TV show. The recipes Vickery has collated combine money-saving ingredients and tips on how to improve nutrition and eat fewer calories.

One of the biggest outgoings for most families is the weekly shop, so definitely consider this book for recipe ideas that are tasty but don’t break the bank.

In the book you’ll find plenty of affordable and simple recipes that help contribute to a healthier lifestyle and diet, including healthier versions of classic go-to family meals like spaghetti bolognese and fish and chips.

Each recipe includes prep time, cook time, serving amounts and nutritional information, so there’s nothing to worry about!

Price: £ 8.94 | Buy now at Amazon

2. Spiced: Unlock the Power of Spices to Transform Your Cooking – America’s Test Kitchen

Spice up your favourite meals

Is your cooking lacking in a certain oomph you can’t quite put your finger on?

Sometimes, when we’re trying to follow new or complicated recipes it’s the simplest of things – like spices – we can forget about. But they make so much difference.

Spiced is a guide to properly utilising the spices you probably already have that are gathering dust in the back of the cupboard. So next time you make a simple roast chicken, fry some fish or venture into the world of curries, your food will be bursting with flavour.

Consisting of 125 recipes and easy find spice blends, you’ll learn how to season smarter, prepare meat and veg using flavoursome rubs, and better understand the basics of steeping spices and master baking with spices beyond the usual vanilla flavouring.

Price: £25 | Buy now at Amazon

Read More

  3. Rachel Ama’s Vegan Eats: Tasty plant-based recipes for every day – Rachel Ama

Vegan meals made fun

Thinking of moving towards a plant-based vegan diet, but don’t know where to start? These everyday recipes will give you great insight into the vegan way of life that looks and tastes better than the rabbit food some people often think of when considering veganism.

Having amassed over 260,000 subscribers to her YouTube channel, Rachel Ama knows the vegan scene like the back of her hand and takes inspiration from her West African and Caribbean heritage to bring us full flavour recipes we can easily incorporate into everyday life.

Recipes are quick, fun, and one pot – which means less time cooking and less time cleaning – a double win. She’s even included a song to complement each recipe, so make sure you put on your dancing shoes when you put on your apron when you’re cooking with Rachel.

Pirce: £13.74 | Buy now at Amazon

4. Gregg’s Italian Family Cookbook – Gregg Wallace

Delicious Italian food for your kitchen

When you think of Italy, it’s almost impossible not to salivate at the thought of all the delicious food it has to offer. For Italians, food is a way of life.

The MasterChef expert seems to have fallen in love with the cuisine of his new in-laws and this book gives readers 100 recipes of authentic Italian grub that you can realistically prepare at home.

From spaghetti a la vongole to fried courgette flowers, bring a taste of Italy into your home and kitchen to spice up your weekly family dinners.

Price: £14.11 | Buy now at Amazon

5. Nadiya Hussain – Time To Eat – Nadiya Hussain

Easy meals for time-poor families

2015’s Bake Off winner is back with a cookbook full to the brim of easy to follow, delicious time saving meals.

The book features over 100 recipes and even gives us cooking hacks of ways you can create a new meal with no additional prep – a lifesaver!

Nadiya is on a mission to prove that with a little forward planning and a freezer, even the busiest of families can cook delicious meals after a hectic day – and make use of the leftovers.

Perfect for time-poor families, with this book, you can master your favourite comfort meals in a way that takes hardly any time at all and don’t break the bank either!

Price: £10 | Buy now at Amazon

Read More

  6. Pinch Of Nom: 100 Slimming, Home-Style Recipes – Kay Featherstone

Time to trim the fat

The UK’s most visited food blog has released a must-have cookbook filled to the brim with tasty, slimming meals.

Targeted at novices, experienced cooks, and everything in between, the 100 recipes (33 of which are veggie), are compatible with the principles of Britain’s most popular diet regimes (Weight Watchers and Slimming World), so you’re sure to find something that tickles your taste buds and fits into your diet plan.

Pinch of Nom shows that dieting doesn’t need to be a barrier to good food – from Cumberland Pie to Mexican Chilli beef and even an Indian Balti – this book will guide you through diet-friendly versions of your favourite meals to keep you satisfied on your weight loss journey.

Price: £9 | Buy now at Amazon

7. The Clean Plate: Eat, Reset, Heal – Gwyneth Paltrow

Clean eating made easy

The queen of clean eating is back with a cookbook to help you feel good from the inside out.

There are hundreds of recipes, ranging from smoothies, soup, desserts that focus on delicious flavour combinations and customisable meal plans – all complemented with beautiful imagery and inspiring photos.

And if food recipes aren’t enough, the second half of the book focuses on meal plans, detoxes and cleanses that can help everything from heart health to adrenal fatigue and all are fully customised to suit your health concerns.

Price: £15.99 | Buy now at Amazon

8. Cake Confidence – Mandy Merriman

Must read for future Bake Off winners

When is there not a time that can’t be made better with cake?

While most of us can rustle up a basic Victoria sponge, Mandy Merriman of the Baking with Blondie blog is here to help us all upgrade our baking skills.

Think outside the (cake)box with these beautiful cakes for all occasions. Many of the recipes begin with a simple and classic cake mix as the base, so there’s no excuse to not having enough flour or sugar to get involved with this one.

Price: £9.17 | Buy now at Amazon

Read More

  9. Cali’flour Kitchen: 125 Califlower-Based Recipes for the Carbs You Crave – Amy Lacey

Cali’flour Kitchen offers guilt-free recipes of fan favourites for dieters who have banished carbs.

Those of you who follow a keto plan, live a vegan lifestyle or are dairy-free can benefit from the satisfying dishes featured in in Cali’flour.

Lacey lets you feel and remember the delight and flavour of tucking into a pizza or a quiche, without the heavy guilty feeling that you’re sabotaging your low-carb diet by replacing traditional carbohydrates with the super versatile veg that is cauliflower.

Price: £11.78 | Buy now at Amazon

10. Dinner For Everyone: 300 Ways to go Easy, Vegan, or All Out – Mark Bittman

Bittman is known for his straightforward yet flexible approach to creating delicious dinners for every occasion.

Dinner For Everyone brings us 300 (yes, 300!) new and diverse recipes, including quick meals for busy weeknights, one pot wonder meals, plant-based concoctions for the ethically ad health conscious consumers, and fancier meals perfect for when you’re entertaining guests.

Whatever your experience level, there’s something for everyone and with such beautiful imagery, who wouldn’t want to try their hand at some of these delights?

Price: £21 | Buy now at Amazon

11. Oven To Table: More Than 100 One-Pan Recipes to Cook, Bake, and Share – Jan Scott

If there’s one thing that can save time and effort in the kitchen, it’s a one-pot meal.

Take the stress out of juggling five different pans on the stove and multiple trays in the oven by choosing from one of the 100 recipes brought to you by Jan Scott.

These effortless meal ideas are made up of easy-to-find ingredients using foolproof techniques.

By using just one of six cooking vessels per meal, these recipes will open your mind up to what you can really do with each of them – thus widening your skills and knowledge around the kitchen.

Choose from a BBQ chicken chilli with cornbread dumplings, a cherry tomato and white bean skillet bruschetta and more.

Price: £14.95 | Buy now at Amazon

Whether you’re trying to lose weight, get into a vegan diet, or simply expand your cooking experience, these top cookery books for 2019 will certainly give you a boost of knowledge and confidence in the kitchen.

Source link Keto Diet Dinner Ideas

[thecompassinside]

As anon requested, here is an incomplete list of neural network recipe titles

pomegranate salt with pomegranate spooky caramel panini cubes free pudding falafel pickled glazed pie ten arroz pie tossed low baked almond creamy split romaine fuge bean dessert vampire brownies chocolate black homemake honey cellulite for and thyme mac healthy paleo milk tea tea breast kids slap beautifying dressing the a la king pinwheels smoothie migraine cookies preserved panini pan-fried basil brownies potato pineapple potatoes rhubarb killer ingredient garlic-feta and blackberry pain toxin greens chile-fish brownies basic a la king chocolate inflammatory ranch corned beef pomegranate a la corned juice heroin cake pie quick a la grecque slow a la turkey teriyaki and smashed salad no-bake steak soup dead substitute gum fingers applie brownies sake-miso relief devlied brownies potato hazelnut worms and cabbage black tartines with lemon and lemon barbecue man fudge corned beef artichoke lemonade beer and carrots bean sushi fingers with thyme noodles pie chewy pomegranate cream cinnamon oysters sore kale eggs mode lacto-fermented vegan kebabs chocolate stress brownies glowing stock potato toast alkaline easy bean dip fermented pinwheels with tumeric soup hibiscus oysters flu baked’s wings ramen acorn soup chocolate cancer bars chocolate mac tuna juice apple potatoes rosemary garlic kinetic creme southern zest fudge roast waffles swamp kebabs herbs green and completely and lemon squash cake press-in louisiana-style gouda vera skillet sauce hormone yogurt a swamp salad de peppers homemade raisin bean avocado wings butter banana lemonate kale frieds , and vinegar stuffed coffee bread pad lemon prosecco super bacon with balancing sea pain blood broth cars wraps healing fries chili sweet fudge glow blueberry squash tropical buckle rice salsa apples electric nuts pie chocolate non-toxic cookies roasted en ketchup monster energy bean chips anti bean and pancake beans cheese, parmesan and pecans edible juice italian gut ravioli rhubarb-rose kebabs free dressing fruity cleansing oatmeal baked dressing juive rose pie toast soup nut frosted fruity cleansing oatmeal baked dressing sage gelatin soup apple’s tumeric chicken pop tuna healing cakes super got relish miso apples cancer frosted tea pate health cream cancer banana pate health fried kale fries juice completely carrots relief yogurt buttermilk booty from eggs mix low dressing chess inflammatory with honey ring peanut with la and sherry glowing drink pickled short kinetic salad y lemon de relief chili granola scones lentilsmediterranean lemonade whiskey more spinach cashew root killer cold garlic eggless tea gluten-free ice fries silly bread cockainge pain chili tofu cheese juice zesty juice salsa sponge shorts pomegranate sinus-be-gone lime garlic collagen chess pie cauliflower sinus sauteed coved a stabilizer vegetable salad hot ginger pain juice harvest fiber sore green popsicles fritters ginger chocolate stress carrot jellies monster butter dressing salad honey salsa killer green salad zesty quick-pickled dip juice growth pie honey inflammatory thick sand inflammatory smoothie kinetic bean yogurt skin oat curry hot green smoothie squares coconut coconut spinach chip skin chips reduction reduction and parmesan zesty kale scopes stir-fry fiber sauce swamp and apple salad avocado covered scones , bake crumble lemon chip chips tapenade a smoothie parmesan parmesan sushi peach avocado sand easy bread raspberry broccoli apples chinese soup apples italian salad cramel pickled muddens swamp fingers cups spicy pickled ways allergy strawberry juice mean gluten-free soup blueberry growth vegetable fat crackers with fresh goat water hormone carrot nut cold garlic and frosting chili salad with salad cookie swamp fingers pickled fiber italian soup soup acid sponge lentil dip surprise beans bean bean cantaloupe with sweet crunch frosting salad quick squash saladpineapple fingers with beef sauce

#neural networks #neural network #rnn #rnns

[discovercreate]

Vegan Sponge Cake with Red Currants

Make this easy vegan sponge cake for Christmas this year and enjoy a delicious, sugar-free dessert with a super-fluffy consistency! from foodgawker http://ift.tt/2EbydK6

#food #foodgawker

[foodreceipe]

No Flour, Eggs or Butter? No Problem! 23 Cake Recipes for When You’re Missing an Ingredient

Feeling the urge to bake, but missing something apparently vital? Then pinch some ideas from great bakers past and present.

The Guardian -  Dale Berning Sawa

Cake has taken on a new significance now that most of us are stuck at home all day, every day. We’re comfort-eating and baking like there’s no tomorrow. But what do you do when you fancy a sponge, but can’t find eggs or your oven is broken and no one will fix it? Here are some recipes to get you through every ingredient shortfall.

  If we suggest you replace one missing ingredient with another that you don’t have, or that you would normally never dream of buying, bear in mind that no two kitchen cupboards are the same and you may find that grocers can still supply “fancy” alternatives such as ricotta or flaxseeds while the staples are but a memory.                    

No Self-Raising Flour

 You can make any cake that calls for self-raising flour without it. Nigella Lawson doesn’t even bother keeping any, as she explained a few years back. As long as you know the ratio (2 tsp baking powder to 150g plain flour), it’s easy to make some. There are a lot of decent bakes that include this process in the method, from Dan Lepard’s sour cream butter cake (billed as the easiest cake in the world) to Claire Ptak’s picture-perfect raspberry vanilla sandwich.                    

No Baking Powder

Baking powder isn’t the only way to get some rise into your bakes. German yeasted cakes are a wonder – wholesome and weighty; as close as a sweet can get to lunch, and all the better for it. If you’re baking bread, set aside a bit of the leavened dough for Felicity Cloake’s perfect plum cake, German baking expert Luisa Weiss’s Apfelkuchen or the myriad other cinnamon, cardamom and honey-scented options to be found elsewhere.                    

No Flour of Any Kind

  In one of her more daring moves, Anna Jones makes a lemon cake with cannellini beans, ground almonds and four eggs. It is a stone-cold winner – fudgy, rich and sweet. For something more decadent, try the classic flourless chocolate cake. The recipe I have used for years is as follows: melt 200g butter with 100g dark chocolate over a bain-marie, then mix four egg yolks with 100g sugar, and fold that into the chocolate mix. In another bowl, beat the egg whites into stiff peaks, gradually adding a further 100g sugar, then fold into the chocolate mix and bake in a buttered tin at 180C (160C fan)/350F/gas mark 4 for 45 minutes or until set in the middle. Serve with whipped cream, Greek yoghurt or creme fraiche – if you have any – and a dusting of icing sugar.                    

No Sugar

  Bakers keen to avoid refined sugar have plenty of options, such as syrups (maple, agave, date), fruit (dried and fresh) and sweet root veg (carrots, sweet potato). Nadia Lim does a beautiful banana loaf with coconut. Leela Cyd does one with dates. But having no sugar in lockdown times may call for a more 1950s approach. In her book, Oats in the North & Wheat from the South, Regula Ysewijn makes a very old-school slab of parkin using only tinned sweeteners: heat up 200g golden syrup with 45g treacle and 200g butter, then mix in 200g oat flour (just blitz up some oats in a food processor if you have none), another 100g oats that have been less finely blitzed, 2 tsp each of bicarb and ground ginger, a pinch each of nutmeg and salt, one egg and 2 tbsp whisky (or milk). Bake at 160C (140C fan)/325F/gas mark 3 for about an hour then leave it to cool in the tin. (As an aside, Ysewijn says: “Never fan! Fan is super-evil and should be avoided at all times!”)                    

If you stashed away a tin of Nestlé Carnation instead, you could opt for this recipe from Australia (although obviously you won’t want to sprinkle icing sugar on top).                    

No Eggs

Vegan bakers have a few tricks up their sleeves. Mix 1 tbsp chia seeds or milled flaxseeds with 3 tbsp water and set aside for 15-20 minutes, and you have what’s known as a vegan egg, which generally works as a direct swap-in, say, for a brownie or a loaf cake. If your recipe calls for whipped-up egg whites, as it may for an airy sponge, you can (with some effort) whip up aquafaba (AKA chickpea brine) into frothy white peaks. Again, 3 tbsp is the equivalent of one egg and 2 tbsp for an egg white; Anna Jones tells you what to do here.                

Or take a tip from Ruby Tandoh’s moist chocolate fudge cake. Where most recipes caution that you should not overmix the batter once you have added in the flour, Tandoh’s solution for not using eggs is to do exactly that. You flavour the mix with sweet spices, sweeten it with dates and brown sugar and then beat it for a good minute to give it some structure. Once baked, it is slathered with a mix of melted dark chocolate and golden syrup.                    

No Butter

This one is easy. Use olive oil. Ideally you’d make Maialino’s version with Grand Marnier and orange, but Rachel Roddy does an excellent stand-in with ricotta (which you could replace with strained full-fat yoghurt) and lemon. The citrus or dairy gives the bake a good tang, but I would happily eat a really basic one, too, flavoured only with vanilla essence (such as this Kim Boyce recipe, only using plain flour and without the chocolate or rosemary.) And then there’s the similarly basic French gateau au yaourt. Clotilde Dusoulier’s version calls for vegetable oil, but I’ve tried with the dregs of many bottles, and it’s always a winner.                    

https://getpocket.com/explore/item/no-flour-eggs-or-butter-no-problem-23-cake-recipes-for-when-you-re-missing-an-ingredient?utm_source=pocket-newtab

#Cake Recipes #No Flour Eggs or Butter

[myweightlosstodaycom]

Plate with a keto diet food. Fried egg, bacon, avocado, arugula and strawberries. Keto breakfast.

Review

“Sweet Potato Soul starts with an Erykah Badu quote and ends with a recipe for pecan muhammara. Clearly, there’s a lot to love. The debut cookbook from beloved vegan food blogger Jenné Claiborne, Sweet Potato Soul offers vegan twists on soul food classics alongside memories of Claiborne flipping fluffy pancakes to the sound of gospel music in her Nana’s kitchen. Fittingly, a wonderfully comprehensive section on southern pantry staples devotes almost 6 full pages to sweet potatoes varietals. What looks good: Fluffy sweet potato biscuits, coconut collard salad, “Harlem caviar” black eyed pea salad, Creole red bean sausages, and jackfruit jambalaya.” – Bon Appetit

“Many traditional dishes are off-limits to a vegetarian or vegan, but the smart use of spices and other ingredients can bring them back within reach. This is just what Jenné Claiborne does so beautifully in her new book, Sweet Potato Soul. Claiborne brings Southern flair… to plant-based dishes. That means shredded sweet potatoes and pecans in her granola, coconut three ways (oil, milk and sugar) in her peach cobbler and oyster mushrooms in her étouffée. …I knew it was the real deal when my fiance, whose people come from Louisiana, took one bite and put down his spoon — so he could take a photo.” – Washington Post

“Jenné makes a vegan lifestyle look easy—not to mention totally delicious. Her tips and recipe roundups are super-practical for vegans and non-vegans alike.” – Rachael Ray Every Day “How a superstar vegan chef is making soul food healthy.” – Well+Good

“Prepare to be mesmerized by swirls of breakfast glory….Jenné Claiborne made us put out of your mind everything with her sweet potato-pecan cinnamon rolls and equally root veg-ified cream cheese frosting…[W]hile each of the 100 recipes stands out in its own way, we love her take on the comforting classic.” – Tasting Table

“Jenné Claiborne finds creative ways to blend her love of Southern food with a vegan diet in her new cookbook.” – San Diego Union Tribune

“In her first cookbook, Jenné has cracked the code.” – Design Sponge “A delightful little book full of inventive vegan recipes that don’t skimp on flavor.” – Atlanta Journal Constitution “One potato, two potato, give me all your sweet potatoes!! Jenne has crafted the best soul satisfying comfort vegan recipes. With easy recipes such as sweet potato hummus, Bourbon BBQ Tempeh Sliders, Fried Cauliflower Chicken, and in point of fact stellar vegan pound cakes you’ll bring the very best dishes from Atlanta, Georgia right into your own kitchen!” – Chloe Coscarelli, writer of Chloe Flavor and Chloe’s Kitchen “We’ve all been waiting for this! Jenné Claiborne’s Sweet Potato Soul cookbook is an absolute dream for anyone craving Southern flavours and soul food classics. Hearty, inviting, and at all times delicious, Jenné’s recipes prove time and time again that stick-to-your-ribs eating can be completely plant-based! This mouth-watering collection uses whole food ingredients and simple techniques to recreate quintessential recipes like cornbread, sweet potato pie, and collards galore! Jenné’s bright spirit and genuine love of sharing healthy food from her roots shines through on every page.” – Sarah Britton, Holisitic Nutritionist and founder of My New Roots “Jenné has done an incredible job of compiling all of her favorite vegan soul food classics in this stunning cookbook. Vegans and those curious about plant-based eating will love the beautiful images, recipes, and thoughtful narrative in this book. I will be able to’t wait to dig in (especially to Nana’s Sweet Potato Pie)!” – Dana Shultz, writer of Minimalist Baker’s Everyday Cooking

“Jenné cooks up a fresh take on one of my all time favorite cuisines, vegan soul food, seasoned with her personal anecdotes and can-do approach toward healthy eating for everyone.” – Terry Hope Romero, writer of Veganomicon, Salad Samurai, and Vegan Eats World “Jenné Claiborne knows how to make ingredients sing. Tasty, fresh, soulful — you won’t even realize these brilliant recipes are vegan!” – John Mackey, Co-Founder and Chief Executive Officer, Whole Foods Market

“If comfort food wasn’t born in the South, it grew up there. Now culinary wunderkind Jenne Claiborne perfects this culinary genre: hearty, satisfying, all’s-right-with-the-world dishes that are kind to animals and the planet, and that will make your waistline and arteries as happy as they’re going to make your family.” – Victoria Moran, writer of Main Street Vegan, and coauthor of The Main Street Vegan Academy Cookbook “Jenné has cooked up something special in her debut cookbook, proving that Soul food can be compassionate to the environment and to animals even as tasting great—in truth, better than ever!” – Gene Baur, president and cofounder of Farm Sanctuary, and writer of Farm Sanctuary: Changing Hearts and Minds About Animals and Food

Read more

[amz_corss_sell asin=”0451498895″]

Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul : A Cookbook Paperback – February 6, 2018 Review "Sweet Potato Soul starts with an Erykah Badu quote and ends with a recipe for pecan muhammara.

[applytofaceblog]

A big baking welcome to April’s #BakingCrumbs and 4  Stunning Show Stopper Bakes. Once more I was completely spoilt for choice this month and bowled over by the quality and sheer fabulousness of all the linked up recipes. A huge thank you to all who linked up.

Baking Crumbs

As the first break in the weather appears and the sun begins to shine what better way could there be to celebrate it than with these mouthwatering bakes. I genuinely struggled to select our features for this linky as there were just so many I fell in baking love with. I am a glutton at heart and I could have cheerfully dived face first into all of them…..twice.

Kate’s incredible Gluten Free Chocolate Orange Brownies and Dark And Sticky Jamaican Ginger Cake particularly rang my baking bells. Her Brownies looked so deliciously damp and fudgy with chocolate orange and her Sticky Ginger Cake called to me for at least a week. I found it so hard to pull myself away from her brownie photos…..just look at those beauties.

Jamaican Ginger Cake

Chocolate Orange Brownies

Jenny’s Creme Egg Flapjacks were quite frankly genius and I just loved the sound of Coriander’s Chocolate And Hazelnut Flapjack Bites.

Creme Egg Flapjacks

Chocolate And Hazelnut Flapjack Bites

Renu’s Eggless Wholewheat Chocolate Cupcakes were a great triumph and Choclette’s Prune Rock Cakes sounded a fabulous and nostalgic bake.

Eggless Chocolate Cupcakes

Rock Cakes

Now Onto 4 Show Stopper Bakes.

The Foodie Journey brought her gorgeous Vegan Chocolate Mousse Tart to the Linky party.

Vegan Chocolate Mousse Tart

What a chocolatey beauty she is. Sylvie expertly guides us through this vegan masterpiece that will satisfy everyone’s needs, literally! I could just eat a slice or three right now.

Jacqui showcased her stunning Lemon And Raspberry Layer Cake. Drop Dead Gorgeous in an English Rose sort of way.

Lemon And Raspberry Layer Cake

This is Jacqui’s first recipe blogging as Only Crumbs Remain and what an entrance. This is a cake of celebration in more ways than one. I’m sure there are many more elegant bakes to come. Watch this “Only Crumbs Remain” space….

These Gluten Free Rose Cupcakes from Glutarama are very pretty in pink.

Gluten Free Rose Cupcakes

They are just perfect for Mother’s Day and dairy free too. I would feel very spoilt if I got one of these on Sunday.

This Chocolate Orange Loaf Cake from Kat at The Baking Explorer looks almost too good to eat.

Gluten Free Chocolate Orange Loaf

A damply dark chocolate sponge is topped expertly with chocolate orange buttercream and slices of Terry’s Chocolate Orange. How incredible would a slice of that be? Mega lush.

  What I Recreated In Apply To Face Blog’s Kitchen

This month I have been baking as if my baking number is soon to be up. There has not been a weekend that I have not baked for and as my children get tubbier I can see no end in sight. One particular baking triumph were my Meringues.

Meringues

Chewy in the middle and crisp on the outside. Meringue bliss, genuinely hard to beat with a big bowl of strawberries and softly whipped cream.

I am inspired every where I look and of course #BakingCrumbs is a veritable feast for the baker. This month I was drawn to Eb’s Easy Peasie Foodie Easy White Soda Bread

Soda Bread

This was something that I hadn’t ever baked before but when I tasted it I recognised the flavour. Super simple and speedy to put together it has a distinctive flavour that I loved. I served it slathered with unsalted butter with some soup and it was blinkin gorgeous. Eb’s recipe has firmly earned it’s place in my kitchen and I can’t wait to get my chops around it again.

PIN THE BAKING CRUMBS ROUND UP.

Baking Crumbs

NOW ONTO THE APRIL #BAKINGCRUMBS LINKY.

IF YOU’VE GOT A BAKE TO SHARE, JOIN IN WITH #BAKINGCRUMBS!

Baking Crumbs is for all of those sweet and savoury bakes, where there’s the potential for crumbs! Pies and pastries, cookies and flapjacks, cakes and cupcakes, brownies, meringues……..

HERE’S HOW TO JOIN IN:

PLEASE INCLUDE A LINK TO BOTH OUR BLOGS –  Jo’s Kitchen Larder and Apply To Face Blog 

You can grab the badge too if you wish but it’s not essential. If you are using the badge please note the new one below!  Simply grab a code and paste it into your post’s HTML section.

Link up to 3 new bakes with a clear image, using the linky below.  (Feel free to contact me if you have any problems doing so).

Where applicable include the source of the recipe, though do use your own photos.

Join me in making this a great baking community by sharing the blogging and baking love!  Do spend some time commenting on, sharing, and yumming those bakes which catch your eye using the #BakingCrumbs hashtag so people know where you’ve come from!

Feel free to Tweet us @JoKitchenLarder and @applytofaceblog using the hashtag #BakingCrumbs and we will re-tweet all those that we see.

And why not use the hashtag #BakingCrumbs on Instagram too!

You’re also invited to join the Official Baking Crumbs Linky pinterest group board!  Just drop me a note and I’ll get you added to the board! 

And why not join the Baking Crumbs FaceBook group too, and share your love of baking with other like minded people

Please note, by linking up you are giving myself and Jo permission to use your photograph in the round up and on social media too.

WHAT YOU CAN EXPECT FROM JO & MYSELF:

We will both be commenting on all of the bakes entered into the #BakingCrumbs linky.  We will also be sharing your delicious bakes on Twitter, as well as Pinning and Yumming them (where there is a ‘Yum’ button)!  At the start of each subsequent month (usually on the 1st) either Jo or myself will share a ‘highlight’ round up, as well as highlighting what we were tempted to recreate in our own kitchen that month.

A final note for anyone looking to buy some beautiful hand crafted pottery by Angela at Yorkshire Ceramics. She has some really beautiful and unique pieces. Here is her Etsy Link

You are invited to the Inlinkz link party!

Click here to enter

  HERE’S THE #BAKINGCRUMBS BADGE:

4 Show Stopper Bakes – #BakingCrumbs April 2019 A big baking welcome to April's #BakingCrumbs and 4  Stunning Show Stopper Bakes. Once more I was completely spoilt for choice this month and bowled over by the quality and sheer fabulousness of all the linked up recipes.

#baking #baking crumbs