Whether you’re making a smooth vegetable soup or a vegan “cheese” sauce, a blender is a must for getting a great sauce with no dairy.
Creamy sauces are fantastic. They bring a dish together with coherence and coat your mouth and tongue to deliver a phenomenal flavor experience. If you’re trying to focus on nutrition, however, a lot of the classic choices have to sit in the corner with the “sometimes” foods due to high saturated fat and sodium. And for folks with dairy allergies who simply can’t tolerate those rich treats, the stakes are even higher. Don’t despair, you lovers of creamy goodness! Butter and cream have not cornered the market for silky smooth delivery of nom-ability.
Savory bread is wonderful accompaniment to many dishes. Cheese bread, onion bread, garlic bread, herb bread: they’re all a treat, and they can all be taken as inspiration for flavoring a no-knead loaf.
Root veggies might seem like a strange mix-in for bread, but if you do them correctly, you end up with creamy little bursts of flavor and texture interspersed throughout your loaf, making it just a little bit more special than a run-of-the-mill loaf.
Dried fruit is a delightful treat in bread. Bursts of chewy sweetness paired with a gorgeous blend of spices take a humble plain loaf and turn it into the first thing to go at a fancy brunch. Cinnamon and raisin, of course, are a classic combination, but they’re barely the beginning of the possible options.
If you haven’t tried no-knead bread yet, there’s no time like the present. With an active time of about 15 minutes and a method that allows inexperienced bread bakers to achieve astonishing results, it’s high time you get acquainted with this approach to bread.
We’ve talked about dates, applesauce, and bananas, which all bring fruit-based sweetness to desserts, punching up the nutrient content of your favorite cakes, cookies, and more. Let’s talk pumpkin for a minute.
When you’re making desserts a little more nutrient-dense through the use of fruits, there are a few common tricks to be aware of.