What is smooth and creamy, yet isn't what it seems? This alfredo sauce! Not only is it simple to make, it is gluten-free and has no heavy cream (and no thickeners either!) And how? Well..let's talk cauliflower. Yeah, the big white vegetable with little flavor of its own. I think of it as the tofu… Continue reading A Twist on Alfredo Pasta
Month: May 2013
Of Vegan Quiche & Shallot Vinaigrette Dressed Greens
Conference musings from last weekend: Sitting and watching, listening and talking, can inspire one's mind to wander. I watched the earnest young ones who were so hip, it was painful, to the older attendees who were there for inspiration/food and learning and were not so hip š (That'd be me). And everything else in between.… Continue reading Of Vegan Quiche & Shallot Vinaigrette Dressed Greens
White Nectarine Tart
I was inspired by a recipe in the June 2013 issue of Good Housekeeping Magazine. It called for aĀ refrigeratedĀ pie crust, which usually hasĀ artificialĀ coloring in it (unless I can justify a drive to Whole Foods many miles away), so I used a frozen crust instead. Whole wheat versions work great. Now...on that almond pastry filling? Yeah...it… Continue reading White Nectarine Tart
Musings on the Art of Writing Recipes & Caesar Pasta Salad
As I was writing this post I opened an email from Foodista (They are behind IFBC), with the released results from their State of Food Blogging 2013 survey. Coming from 679 bloggers that completed a 32 question survey online. And the final section grabbed my attention: Part VII: Food Blogger Conferences There have been 18… Continue reading Musings on the Art of Writing Recipes & Caesar Pasta Salad