A traditional alfajore from Argentina is two buttery cookies filled with creamy dulce de leche caramel. Although these scrumptious treats are typically made with butter, milk, eggs, and sugar, there are as many versions as there are types of cookies (some are plain, some are covered in chocolate, etc.). What they all have in common is a loyal following of alfajore enthusiasts who couldn’t imagine life without this luscious treat.
Alfajores are to Argentinians what the Mallomar and Oreo cookies are to Americans. The idea is similar: take a cookie or two and fill the center with a soft sweet filling and then enjoy as is or add more decadence by covering the cookie in chocolate. Read more
An oatcake is a cracker made primarily from oats. A Scottish creation, the oatcake is to the Scots what a Ritz cracker is to Americans, a Rosca to the Spaniards, and what a TUC cracker is to the French: that is, a traditional cracker that is often used as a chariot for a topping with bold flavor. Read more
Almond Biscotti Cookies are not quite biscotti – that tends to be dry – and not quite a cookie – that tends to be very sweet – which makes them the perfect treat for someone who prefers an insanely delicious snack that falls between these two categories of sweets. Moist and slightly sweet, Almond Biscotti Cookies are vegan but are not a “health” food owing to the inclusion of canola oil and sugar but they are worth it. That these cookies are super easy to make is an added bonus!
These cookies disappear quickly. The recipe is easily doubled (note: the standard recipe below makes about 20-22 pieces). In terms of oil and sugar, each cookie has about 1 teaspoon of oil and 1 teaspoon of sugar. Read more
When I made the transition from a vegetarian to a plant-based diet, there were foods I never thought I would ever eat again. One of those foods was a croissant: that exquisite French pastry known for its buttery layers of flaky baked dough, a crunchy exterior and a chewy melt-in-your-mouth interior. Without butter, how could a croissant be a croissant? And, so I thought my croissant days were over. Read more
Everyone has their favorite cookies and one of mine is an oatmeal cookie. Years ago, the recipe on the back of the cylinder-type container of Old-Fashioned Quaker Oats was the go-to recipe for oatmeal cookies. Back then, the recipe called for butter, refined sugar, eggs, all-purpose flour, and a scant amount of oats (about a half cup if I remember correctly). Raisins added a chewy sweetness to the cookies which most people either loved or hated (I don’t know too many people on the fence about oatmeal cookies or raisins). Read more
As a general rule, I prefer to make my food from fresh, organic ingredients but when a company makes a truly great product (meaning the ingredients are excellent and the flavor is exceptional), I am thrilled to save the time and effort it takes to make something from scratch like dark chocolate (Dr-Cow, Pascha chocolate chips), kombucha (GT’s), beans (Eden), nut milk (Milkadamia), nut butters (CB’s, Nuttzo), pesto (Seggiano), potato chips (José Andrés) and most recently, crackers (The Organic Pantry Flaxseed Crackers). Read more
Before I went plant-based one of my favorite indulgences was a Levain Chocolate Chip Cookie which really was a Chocolate Chip Walnut Cookie (they just didn’t advertise the walnuts). A monstrous thick cookie, the Levain Chocolate Chip Cookie was huge and chunky (about 6 ounces) and very gooey on the inside – the way a chocolate chip cookie should be (although I realize that’s debatable). But when I changed my diet, I had to figure out a way to have a thick, rich, melt-in-you-mouth cookie without the dairy and eggs. Read more
Whole Grain Thumbprint Cookies are delicious cookies made without butter, eggs, refined sugar, or oil. Yes, these cookies taste surprisingly good because they are made with stellar ingredients (oats, spelt, walnuts, cinnamon, coconut flakes, etc) but in all honesty, if you’re used to buttery sweet cookies, these may not be the cookies for you. My husband, a non-vegan thinks these cookies taste like dirt (his words) but I find them scrumptious – oaty and nutty with a hint of coconut and cinnamon. So, I think it all depends on what you’re used to eating.
The small amount of jam in the center is essential (there’s just something special about a little bit of berry or peach jam in a whole grain cookie). Read more
Brandless™ is a relatively new company launched in July, 2017 that focuses on better access to better quality (i.e. Non-GMO, organic) goods at a more competitive price.
Instead of relying on grocery stores for common household goods (i.e. beans, ketchup, mustard, maple syrup, tomato sauce, jam, dried fruits and nuts, grains, rice, peanut butter, and more), consumers can buy directly from Brandless™ – a company that sources their goods directly from suppliers.
There are no distribution costs, wholesale to retail markups, shelf stocking fees, breakage and settlement costs, and no retail marketing costs because the supplier is linked directly with Brandless™ who delivers the goods directly to the consumer, for free (orders over $39 are shipped free, otherwise shipping is a flat rate of $6). Read more
Asheville has an abundance of dining options including speciality places where plant-based devotees can enjoy a melt-in-your-mouth doughnut or a creamy, rich chocolate truffle, a piece of moist dark chocolate cake, cold-pressed juices, smoothies, chocolate chip cookies, homemade pies, freshly made soft pretzels, and more. Scroll through these culinary destination hot spots and then make some plans to taste the flavors of Asheville. Read more