Ever since my mother served up eggplant as “French fries” slathered in ketchup, I’ve been a sucker for its tasty squishiness. I’ve enjoyed it in Italian, French, Indian, Greek, Middle Eastern, Asian and African dishes. But Romanian? I never knew Romania has its own traditional eggplant dip (called salată de vinete or vinetta), which I learned about from Julie Schecter and her sister Laurie, two people whose values and lifestyles I most admire. Julie has generously shared their heirloom recipephany, which has few ingredients yet a strict method that caramelizes the pulp and concentrates its delicate taste. How it got here Grandma Annie emigrated in the early 1900s from Iasy, Romania. Still a teenager,…
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Vegan Banana Bread — can it be a guilty pleasure?
It goes beyond moist to practically gooey. Think banana intoxication with a nutmeg buzz and a chocolate rush. Does this come in IV form? Is it right to swoon like this at breakfast? Yet Vegan Banana Bread can’t be a guilty pleasure, can it? Raegan Sales, a talented vegetarian cook, may have created this cake-like bread for vegans, but it’s also for anyone with too many bananas and no eggs. It bakes beautifully with all non-creature ingredients. And I admit I was pleasantly surprised with Earth Balance, a delicious faux butter. Thank you, Raegan, for sharing this special recipephany. Be forewarned, though: waiting the eternal half-hour for this to cool is a primal test…
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Peanut butter beats the breakfast blahs
Try peanut butter in oatmeal, cream of wheat, pancakes -- and enjoy the surprise.
