I want to believe that the ingredients listed are real, and that additives aren’t necessary.
Keen watchers would notice that no one in the video are wearing gloves. There’s some pretty good research that shows that gloves in food preparation causes workers to be less clean due to them believing they don’t have to clean / wash as much. I’m willing to believe that also. I’ve worked in some really high end restaurants – nobody wears gloves, ever, and it would be nearly impossible to make fine food doing so.
Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
This is a low-fat, low-calorie, dairy-free ranch dip that is sure to please even the most devoted ranch lover. It goes great with vegetables, especially broccoli florets; in fact I’ve been known to eat an entire crown of broccoli so long as it’s accompanied by this dip!
Just when you thought cauliflower could get no cooler, it turns out those often-discarded leaves possess a culinary magic of their own. Something I discovered, by accident, when a few stowaways landed in a pan of roasting florets. After 30 minutes at high heat, they emerged crispy at the tips (like kale-chips) and buttery along the stalk (like roasted leeks); or in other words, a darn tasty treat.
…cauliflower is currently undergoing a revival as a saving grace for low-carb or Paleo dieters. In fact, my cauliflower rice article was one of the most popular, and it seems the uses of cauliflower are getting more and more inspired – or strange; I’ll let you decide.
It’s one of the more interesting aspects of diet, seeing the substitution for the meals we miss. I remember the concept being mentioned in a Ghost in the Shell: 2nd Gig episode (#8), where a character is surprised that a restaurant they were staking out made vegetarian food that was modeled to look(/taste/texture?) like meat dishes. Another character gave some succinct insight about why: the cooks weren’t monks at birth.
Which in turn reminded me of an article I read years before in Utne Reader about an author who could no longer eat due to cancer (portions of the throat had to be removed?). I can’t find the article, but I remember the description of how the desire to eat – the taste, texture, and act – still remained though intravenous was the only option. While the article was quite sad, it was a window into a very unique world.
The “vegan wings” recipe holds a place along side the Black Bean Brownies for interesting, cool and healthy recipes. But that quinoa flour is stupidly expensive…