The Sweetest Vegan’s Memorial Day vegan sweets: red, white, and blue fruit cups
Tasha from The Sweetest Vegan has a little patriotic dessert for your Memorial Day nomming — but unlike the usual holiday fare, it’s vegan, raw, and gluten-free!
Sweet rainbows: How to make your own colored sanding sugar
As a rainbow-loving lady, I’m always trying to add color to my confections. As a newly-diagnosed diabetic, I have to watch what I’m adding to sweet treats. This is a trick I’ve used to color sugar for topping cupcakes and candies many times, and it works for sugar substitutes, too!
Making your own sanding sugars lets you create just the right hue to add to your sweet rainbow and dragon, here, is going to show you how it’s done.
A nummy brie and pear grilled cheese sandwich
Here’s the recipe for the sandwich that had me oohing and aahing aloud when I tried it — and wowed the Offbeat Empire at the Offbeat Retreat.
I ate cicadas today — or as I like to call them, “sky lobsters”
I easily gathered eight cicadas while going about my morning chores on Thursday, and I popped them all into the freezer so they would perish quickly and then be ready for a lunch taste test. A couple hours later I cooked ’em up and I served them to myself. I ate giant bugs…and you won’t believe what luxury food they taste like!
Make waffle shots this weekend. WAFFLE SHOTS.
OH MAH GERD. These waffle-themed shots (OJ, lemon juice, maple syrup, gelatin and vodka) by Jelly Shot Test Kitchen are AMAZEBALLS. I want to become gently inebriated from these so bad.
Midnight snack: Bacon over rice
Lately, this is what I make myself as a “midnight snack” — really more like a 1:30 AM snack, or as I like to call it, “lunch.” It’s a simple dish that is quick to make and easily adaptable: hoisin bacon over rice.
Salmon and salsa: a Megan-simple recipe
I hate cooking, but even I love making this simple meal: fish with a side! It’s even a real meal!
An ode to edamame: my homegrown, protein-rich popcorn replacement
I do not care what you say; the BEST snack food in the world is edamame. Green, healthy, savory, salty — steamed soybeans have the popability of potato chips, and it’s so easy to drop a ton of money on frozen packs of them at the grocery.
Growing my own edamame not only broke free of the frozen food aisle, but inspired a consuming love for these tiny green beans and all their furry hardiness.