Here's the website I used for the sprouted chickpeas. It's better than anything I can provide. Her pictures are great. Of course, my setup was slightly different, but it all worked out the same way. I just used a fine-mesh strainer set over a bowl, and covered it with a loose … [Read more...] about Sprouted Chickpeas – My Second Sprouts
Archives for April 2011
Emergency Carrot Cake Bombs for my Mom with Agave-Hazelnut Raw Cream Cheese
I forgot my mom can't eat cashews, so when I went out of my way to make her a carrot cake she could eat (no gluten, no sugar, no lactose), she couldn't eat it! Well, she could eat the cake, but not the cashew icing. So I used the same recipe as for the cashew-maple "raw" cream … [Read more...] about Emergency Carrot Cake Bombs for my Mom with Agave-Hazelnut Raw Cream Cheese
Best Gluten-Free, Dairy-Free Carrot Cake with Maple-Cashew Cream Cheese
I made the cake perfectly so that no one would be able to tell it was gluten-free. Bonnie Stern's recipe was great, and the flour substitutions were undetectable. But the cream cheese is where it got interesting. I had heard from raw foodists that the best way to make raw "cream … [Read more...] about Best Gluten-Free, Dairy-Free Carrot Cake with Maple-Cashew Cream Cheese
Vermiculture Parenthood
Remember my rice babies? That was the first time I realized I had a maternal instinct. Now I have more babies - lots and lots of babies! I refuse to touch them and I think they're kind of gross but I carried them in their box with some soggy newspaper all the way from the … [Read more...] about Vermiculture Parenthood
Gluten-Free Pizza Dough
I knew it wasn't going to be big and fluffy like normal pizza crust and I was okay with that. Thin-crust pizzas are "in" these days anyway. This crust was nice and crispy on the outside but soft and a little sweet on the inside, and worked just fine. I scoured a million … [Read more...] about Gluten-Free Pizza Dough
Vegetarian Baked Beans with Maple Syrup and Beer
This is such a Quebec dish...except where did the pig go? Baked beans——or "fèves au lard" in this great province——are traditionally made with lard or bacon or lardons to give it a richness. The problem is I don't eat pork. Well, it's not so much a problem as an inconvenience when … [Read more...] about Vegetarian Baked Beans with Maple Syrup and Beer
Sustainable Seafood, Part 3: Interview with Joline D’Entremont of Evan’s Fresh Seafood in Montreal
Joline D'Entremont used to be the delivery driver of Evan's Fresh Seafood in Montreal. Every Saturday morning she would meet her trucker friend Gilbert in Montreal at the end of his trip from Nova Scotia the day before where he loaded up his truck at fish plants around the … [Read more...] about Sustainable Seafood, Part 3: Interview with Joline D’Entremont of Evan’s Fresh Seafood in Montreal
Easy Cherry Tomato Sauce for Pizza or Pasta
This sauce gives the impression of being long-simmered on the stove, but in effect it's pretty quick and easy. Maybe not as quick as Bonnie Stern makes it out to be in her book, HeartSmart: The Best of HeartSmart Cooking, but it's definitely pretty high up there on the list of … [Read more...] about Easy Cherry Tomato Sauce for Pizza or Pasta
Home-made Cheese and Pepperoni Pizza (the real version)
This is the most basic pizza dough and home-made sauce ever. You can do it. First you make the crust: 1 cup warm water 1 tbsp sugar 1 tbsp dry yeast (1 package) 2 cups flour (all purpose. The original recipe even called for whole wheat and I changed it all to all purpose to … [Read more...] about Home-made Cheese and Pepperoni Pizza (the real version)
Thick-Crust Pepperoni and Cheese Pizza for Meat-Lovers and Cheese-Lovers
I went home to Newfoundland for a weekend and cooked a lot, because that's what I do - cook a lot, not go home a lot. I always try to cater meals to my lactose-intolerant, gluten-free, refined-sugar-free mother, but also things that my dad will enjoy, things with milk and butter … [Read more...] about Thick-Crust Pepperoni and Cheese Pizza for Meat-Lovers and Cheese-Lovers