Food Sense

Making Whipped Cream, Considering a Juice Cleanse, Buying Vegan Cheese

This Week on Food Sense

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Earlier this week, I picked up a potted basil plant at Trader Joe’s for a moment. Could I grow it in my apartment on the 8th floor of a high rise building in downtown Philadelphia? Deep down, I think I wanted to recreate the experience of my mom’s garden in Florida. I love cooking at my parents’ house. As I’m mixing up a bruschetta topping, or making panini sandwiches for lunch, I can walk outside and pick fresh basil to toss into my dish. There is something so fulfilling about picking and using things from your own garden - something I just can’t get from pulling vegetables out of my fridge - even if they’re from the farmer’s market.

In that spirit, I’d like to sign off for the weekend with this personal essay by Joe Yonan, which was recently published in The Washington Post: Cooking for One: What grows on you.

And, in case you missed any of it, here’s an overview of the pieces we read and shared this week:

daily diaries on the juice cleanse experience,
a definitive guide to vegan cheese,
a vegan recipe for an asian ingredient that I used to just omit,
a recipe for vegan whipped cream, complete with the story behind it,
10 ideas for lunch (with recipes!),
Alicia Silverstone’s favorite oatmeal recipe.

We also added some cooling, no-cook recipes to the Tastemakers gallery, along with some fresh takes on staples, like veggie burgers and breakfast muffins:
Cheddar Herb Muffins, by Hannah Kaminsky
No-Bake Orange Pistachio Cookies, by Sketch-Free Vegan
Beet and Garbanzo Bean Burgers, by Hobby and More
Watermelon and Avocado Gazpacho, by Honest Fare
The Ultimate Raw Pie, by Nature Insider
Tomato Tart, by The Yellow House
Tandoori Tofu, by rx4foodies

Happy Friday!

Images, clockwise from top left: The Yellow House, BluePrintCleanse, rx4foodies, Nature Insider, SweetOnVeg, The Kind Life, Hannah Kaminsky, Peanut Butter & Co. via Serious Eats.

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