Print This Post
Last night I made my first batch of socca, a dense, pancake-like, appetizer made of garbanzo bean flour, water, olive oil, salt, pepper and preferred spices (cumin). I guess it falls into the bread category since one might eat it before dinner or alongside a dish where bread would typically be served, but rather than bread, I found it to be more like grilled polenta….but denser, sturdier, less grainy, and with a hummus-like flavor. It was quite different, but I’ll reserve any real judgement until I make it to Southeastern France, where it’s common. Based on David Lebovitz’s description, it’s a pretty casual starter meant to be eaten with hands, among friends and preferably before sailing.
Published on October 29, 2010
Print This Post
My mom loves banana bread, and since she was coming for lunch, I decided to bake up a quick loaf. That is, until I remembered we were out of eggs. Normally I’d run to the store, but we were trapped at home waiting for a furniture delivery so I had to make the best of the [...]
Published on July 23, 2010
Print This Post
I wanted to make more chocolate muffins yesterday, but I’d run out of eggs. It was Baking Bites to the rescue, where I found this simple recipe for a vegan (egg-free, of course) chocolate muffin which Nicole had found in a cookbook on the clearance rack of a local bookstore. With a few …
Published on January 18, 2010
Print This Post
Since the tofu worked so well in the vegan pound cake, I decided to try it in a batch of wholesome muffins. Using a tofu-based gingerbread as a starting point, I added some spices, used oil instead of butter, changed the bake time and baked the gingerbread paper-lined muffins tins. Results? Very …
Published on September 23, 2008
