So, I have this thing . . . I like to incorporate beer into my food. I just posted a stew today that includes a generous cup of Sam Adams Cranberry Lambic . . . and I was wondering if anyone else likes adding beer to their cooking & baked goods.
If so, I'd love to see more recipes!
Here's my Coconut-Cranberry Stew (with Sam Adams): http://makemethod.vox.com/library/post/coconut-cranberry-stew.html
All you veggies and vegans out there -- what are your favorite Thanksgiving foods? I read this month's issue of Vegetarian Times, and their holiday menu is great . . . but I'm looking for more!
I'm making these Spicy Cheddar Biscuits for my family. But I like to completely stuff myself . . . what are YOU all making on Thursday?
(And I'm not a fan of tofurkey.)
I've started branching out in my baking . . . and, as a result, have been exploring various kinds of flours. What kinds are your favorite to bake with, and why?
My favorites? Coconut flour -- gives a sweet taste and has as much protein as wheat flour. I even put it in a soup! As well, I love oat flour in cookies. It just helps them reach a good consistency.
I've also used spelt flour, which I really enjoyed in a recent cornbread experiment.
But I'm looking to try MORE! Please share :)
So. I like to bake. A lot. And I try my very best to make everything as vegan as possible (for health reasons, but also because I like to experiment).
I use a lot of Sugar in the Raw, which I've heard is vegan. But what other strictly-vegan sugars have you had the best results with specifically for baking?
AND what about brown sugar?
. . . and confectioners' sugar?
Any suggestions are greatly appreciated! If it helps, the kinds of things I like to bake are on my blog (METHOD).
Thank you, and happy Friday! :)
makemethod hasn't favorited a post yet.