Natalie Slater's Blog, page 15
November 24, 2015
How to French Toast Everything
From BakeandDestroy.net:
I’ve been wanting to write this post for months. Ever since I made a batch of not-great lemon poppy seed muffins and turned them into absolutely great French toast, as a matter of fact. It was then that I realized “French toast” could be used as a verb. Muffins too dry? French toast them. Oatmeal too boring? French toast it. Underwear riding up your butt? Fren… well, that won’t help, but I bet someone on the Internet is totally willing to buy your French toasted under...
November 5, 2015
The 5 Best Things I’ve Eaten (and Drunk) Lately
From BakeandDestroy.net:
You may have noticed I don’t post as often as I used to here on the ‘ol blog. The fact is, I’m a little swamped with my day job, and honestly, people don’t read anymore! Seriously, I get way more action on social media these days than I do here – so if you feel like you’re missing out on Bake and Destroy nonsense, try following me on Instagram, Twitter, or Facebook because that’s where I do most of my talking these days.
But I thought I’d take a few minutes to actuall...
October 28, 2015
DIY Vegan: Buffalo Mozzarella
From BakeandDestroy.net:
I couldn’t wait for my copy of DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantryto come in the mail. Nicole Axworthy and Lisa Pitman have been dropping vegan knowledge at VegNews for years, and I’ve been making an effort to move away from palm oil products for some time now – so a DIY guidebook was just what I needed.
This book is a treasure, including a very thorough pantry section and recipes for everything from vegan cheese to Worcesters...
October 12, 2015
Grilled Garden Vegetable Lasagna with Puttanesca Sauce from Crossroads by Tal Ronnen
From BakeandDestroy.net:
The very first business cards I ever printed for Bake and Destroy had the tagline “Recipes for the Stupid and Lazy” on them. This was really a shot at myself, as I am basically girl-Beavis and I am incredibly, incredibly lazy. But, my grandpa thought my audience would think I was calling them names, so I changed over to “Good Food for Bad Vegans” in later iterations.
The reason I’m telling you this is because this recipe is absolutely 100% not for the stupid or lazy....
Basil Pesto from Crossroads by Tal Ronnen
From BakeandDestroy.net:
Basil grows like a week on my patio herb garden so summertime is pesto-making time in the Slater house. For the freshest flavor and brightest green flavor, make your pesto fresh right before using it – freezing will cause the color to darken.Usethis pestoin Grilled Garden Vegetable Lasagna with Puttanesca Sauce.
Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright 2015. Photographs by Lisa Romerein.
This post contains affiliate links, w...Puttanesca Sauce from Crossroads by Tal Ronnen
From BakeandDestroy.net:
Puttanesca! It’s fun to shout while making wild hand gestures and it’s fun to eat, too. If you’re pinched for time you can make this recipe with store-bought sauce but I highly recommend it with Scoty’s Marinara Sauce for an authentically Crossroads Kitchen experience. Usethis sauce in Grilled Garden Vegetable Lasagna with Puttanesca Sauce.
Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright 2015. Photographs by Lisa Romerein.
This pos...Scoty’s Marinara Sauce from Crossroads by Tal Ronnen
From BakeandDestroy.net:
It’s hard for this Italian girl to stray from her grandma’s marinara recipe, but I think she’d forgive me once she tried this slightly sweet “gravy” from famed Vegan restaurant Crossroads Kitchen. Try this in Grilled Garden Vegetable Lasagna with Puttanesca Sauce.
Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright 2015. Photographs by Lisa Romerein.
This post contains affiliate links, which means that if you click on one of the produc...Easy Herb Ricotta from Crossroads by Tal Ronnen
From BakeandDestroy.net:
If you haven’t tried Kite Hill cheese yet consider this my official recommendation to do so immediately. If you have, consider this another reason to keep buying it. With just a few ingredients you can fancy up your store-bought vegan ricotta into thisherbaceous spread. Perfect for spreading across a warm piece of crusty bread, or to use inGrilled Garden Vegetable Lasagna with Puttanesca Sauce.
Excerpted from Crossroadsby Tal Ronnen with Scot Jones (Artisan Books). C...
September 22, 2015
Bronx 12 News: Healthy Fall Recipes
From BakeandDestroy.net:
Earlier this month I had the pleasure of filming a few segments with Brooklyn 12 News’Natasha Geigel. (While I was in town I may or may not have eaten at Dun Well Donuts and Champs Diner and also visited Peter Steele’s park bench.)
Anyway, on her segment Food for Thought we talked about a LOT of veganfall dishes featuring ancient grains from Kamut and I Heart Keenwah. So, for your cooking pleasure, here are all of those recipes.
Apple KAMUT Brand Crisp
Makes about 8 s...
September 7, 2015
Chipotle Lime Chickpeas + Plant-Based Journey Giveaway
From BakeandDestroy.net:
People
ask me how to get started on a plant-based diet all the time. That’s why I wrote my Vegan 101 Crash Course – but it’s been accused of being a we bit sassy. So for those who want a guide that will educate and ease you into things, there is The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weightby Lani Muelrath.
Lani is a fitness expert and dietary coach and it really shows in this book – which dives i...
