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[1] Melt Miyoko’s vegan cultured butter and toss it with popcorn (all photos © Miyoko’s Creamery). [2] Spread Miyoko’s vegan cream cheese on a bagel. [3] Serve a Loire-style soft cheese wheel with crackers and wine. [4] Spread Miyoko’s roadhouse cheeses on bread, crackers or pretzels. Shown here: Biergarten Garlic & Chive. [5] Create a…
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We have a few favorite crispy snacks to enjoy when we’re having a crunch attack, or when we want something to go with beer, wine and Martinis. We love them with soup, too, as a side or a garnish. And for general crunching. This week’s products, in alphabetic order: 1. GOLD EMBLEM ABOUND:…
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There’s a lot that’s happening in the nondairy milk space, and most of it is excellent. This week’s Top Pick is Almond Breeze Almondmilk from Blue Diamond. Even if you’re perfectly happy with cow’s milk (as we are), you should give it a try. Some people seek nondairy milks because of lactose intolerance, kosher or…
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Ready for zucchini season? This recipe, from Lucero Olive Oil, adds zucchini to a thicker pesto-like recipe, that’s used as a spread instead of a sauce. You can use it on crackers, crostini, grilled eggplant rounds, pizza dough and of course, toast. You can even add it to a savory oatmeal breakfast, mixed into the…
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We love mochi (pronounced MO-chee), an Asian-American sweet with roots in ancient Japan. For more than a millennia in Japan, mounds of pillowy rice dough have been stuffed with adzuki beans and other sweet fillings (photo #1, ice cream mochi, look similar). A dough of pounded, glutinous (but gluten-free) sweet rice flour is steamed and…
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