FoodPress

This is a very special, very messy breakfast…this pancake recipe was inspired by the great Ricki, from Diet, Dessert and Dogs. Her original recipe was for lemony pancakes, but i was feeling the almond/blueberry pairing this morning. I made a few modifications to use what I had up, and voila! A beautiful double-stack of pancakes adorned our table! I was so thrilled about them, I forgot to photograph them before I started to gobble them up.

Unimpressed by store-bought gluten-free pasta, which was mushy and tasteless, I was forced to contemplate further alternatives for my pasta dishes. “Rice noodles?” thought I, and then, “But the ones at the store are made with eggs… hrm. Rice noodles.” … Why not rice? I felt crazy to think it, crazy to venture into the kitchen today intent on making peanut butter rice… but, it worked! Dairy-free, egg-free, gluten-free… but still creamy and delicious. Feel free to add peas, peppers, whatever other veggies you…

I contemplated calling them “Cheezy” Kale Chips, but I’m so sick of putting names of vegan things into quotations! Anyone else? It’s still REAL food! Yes, cheese generally refers to a substance made from cow’s milk, but it can also be made out of nut milk, or – in this case – blended cashews. So there! “Cheeze” and “mylk” are two words you’ll never hear come out of this vegan’s mouth. Let’s reclaim the language!

Aside from making simple beer batters to coat various foods in before deliciously deep frying them, I haven’t really cooked much with beer. It’s something I’ve been meaning to do for a while now. My dad got me a 9 pack (yep, 9 pack. Strange, eh?) of an auburn ale brewed by a local craft brewery in Oakville, Ontario named Cameron’s. I had previously tried their cream ale and lager at bars and in backyards, but wasn’t really that impressed by either of them. I found the auburn ale, however, to be quite tasty. I decided I’d pour it into a stew and see what happened.