i’ve never made a granola without any sweetener (maple syrup? agave? no way friends) but this turned out pretty well! a little bit of berries or pear on top goes a long way for sweetness. it is part of our cleanse time and we needed a quick breakfast to have on hand (i miss you toast) so i whipped this up. it is partially based on this recipe from Green Kitchen Stories, using the sprouted […]
first things first: i’ve been given a waffle iron. dreams come true, thanks mom for not wanting a waffle iron anymore. yeasted waffles are so good, you just have to plan ahead a bit. make the batter the night before and then you’ll have delicious yeasty waffle batter ready to go in the morning. i find they’re a lot lighter than a regular waffles, in texture and in your stomach.
Since realizing that making sichuan food at home is easy and do-able i decided to tackle other restaurant-only dishes. so, DIM SUM. i am very lucky that there is vegan dim sum in Vancouver and I can go fill myself with buns and gluten for about 10 dollars but i wanted to see what was within my own culinary reach. First test was turnip cake, a dim sum favourite of mine.