It’s been a busy, long, hot summer with lots of travel and fun. Now, it’s time to roll my sleeves up and experiment in the kitchen again. I have been tinkering with the recipes below for the last few weeks, and I am very excited to share them with you!
It’s been fun and enjoyable making vegan cheeses — which we will sell at our shop soon. The following two are very easy for you to try. The first is almond cheese; it’s soft, spreadable cheese that’s slightly sweet and wonderful when matched with Sprout Momma brioche — what an elegant pair!
Ahhh summer … And it’s tomato season! Tomato sandwiches and tomato pie. I love it. I played with this recipe because my hubby is vegan. I like this because its not so gooey. I think traditional can get watery!
Apple Cider Vinegar has become the go-to health trend. Reader’s Digest claims it can cure hiccups and alleviate cold symptoms. Some people have turned to Apple Cider Vinegar to help with health concerns — such as diabetes, cancer, heart problems, high cholesterol and weight issues. Below, you’ll find some recipes that use Apple Cider Vinegar.
2 cans organic garbanzo beans ( you can used dried , just prepare via the package) I drain but reserve the liquid to use later in the hummus .
1 head Roasted garlic; whole clove garlic is delicious; I cut the top off; drizzle with olive oil and roast for 20-30 minutes, depending on size. (You can roast as many as you like and store in fridge for all kinds of other uses. It tastes great on Sprout Momma breads with butter or olive!)
1 tablespoon curry powder
1 tablespoon dried turmeric( If you can’t find fresh, use dried; it’s great for inflammation)
1 tablespoon dried ginger ( same thing here, use fresh if possible, great for inflammation and settling your tummy too)