Could you live without eggs if you could still make cookies?Science just made being a vegan that much easier, as a new company is releasing a chicken-less egg made entirely of plants for baking.
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Whole Foods in California is now selling an artificial egg replacement, the Daily Mail reports, made from plant parts and used in baking. The item, called Beyond Eggs, is a powder of sorts made from ground-up peas, sorghum, and other ingredients, NPR reports. According to NPR, tasters couldn't tell the difference between cookies made with real eggs and cookies baked with Beyond Eggs.
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"Eggs are functionally incredible, they do everything from hold oil and water in mayo to making the muffin rise and holding scrambled eggs together," Josh Tetrick, the company's founder, told Daily Mail. So far, they've created "eggs" for baking, an eggless mayonnaise, and salad dressing.
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Could you live without eggs if you could still make cookies?Science just made being a vegan that much easier, as a new company is releasing a chicken-less egg made entirely of plants for baking.Read More »from Egg-Scuse Me? Plant-Based Eggs Now for Sale
The Nobel Peace Prize will be announced on October 11, and I have a name to submit to the list of nominees: Frederic Bau.
Bau is a pastry chef and director of the Ecole du Grand Chocolat, the Valrhona Chocolate School (why oh why didn't I go there for undegrad?). He's stumbled upon a discovery that, if distributed widely and, say, air-dropped in conflict zones, could send people of all creeds, religions and ages into such a state of extreme well-being that peace would undoubtedly ensue.
One day in the kitchen at the École, Bau put some white chocolate to melt on the stove in a bain marie (a French double-boiler). He got distracted and only after 10 hours-600 minutes!-elapsed did he remember to check the pan. The first thing he noticed was the aroma: like "roasted Breton shortbread." When he tasted the result, he realized he'd struck chocolate gold.
The result is Dulcey, which has recently gone on sale in the U.S. The tasters at DuJour used these words to describe it:Read More »from Chocoholics, Rejoice: Blonde Chocolate is Here!
From How to Cook Everything: The Basics.The vegetables make a perfect "steamer" and create a built-in side dish. Read More »from Mark Bittman: Steamed Fish with Ratatouille
Time 1 hour
Makes 4 servings
1 large or 2 medium zucchini
1 medium or 2 small eggplants
1 medium red bell pepper, cored
2 medium or 3 small tomatoes, cored
3 tablespoons olive oil, or more as needed
1 tablespoon minced garlic
1 large onion, chopped
Salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
1/2 cup Niçoise or kalamata olives, pitted, optional
4 thick fish fillets or steaks (about 1 1/2 pounds)
1/2 cup roughly chopped fresh basil leaves
1. Trim and cut the eggplant and zucchini into 1-inch chunks. Cut the pepper into strips. Roughly chop the tomatoes, reserving their juice.
2. Put 2 tablespoons of the oil in a large skillet over medium-high heat and immediately add the garlic. When it begins to sizzle, add the onion and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes.
3. Add the eggplant, zucchini, bell
- Disney Spoonful | Shine Food – Fri, Sep 13, 2013 2:51 PM EDT
Everything is better with bacon! Believe it or not, the Brussels sprout is a beloved little veggie in my house. My daughter's favorite way to eat them is simply roasted with olive oil and a pinch of salt - no steamy mushy sprouts going on here! When we want to jazz this tiny green cabbage up for a twist on the classic, I simply add just a touch of brown sugar and a sprinkling of bacon. It's in the way the sugar is added to the dish with a splash of water to create a glaze that delivers a slight sweetness. No need for a sugar bomb to spice these up! Slightly sweet with a bite of savory bacon makes this Brussels sprout dish a favorite twist on the classic!
3 slices of bacon
1 pound Brussels sprouts, halved
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons light brown sugar
2 tablespoons water
DirectionsRead More »from Better with Bacon! Brown Sugar-Glazed Brussels Sprouts
1. In a large skillet, cook bacon over
(Newser) - A Michigan vegan and Starbucks lover is facing what the Los Angeles Times calls a "first world food problem": It's getting to be autumn, and Pumpkin Spice Lattes are in the air-but they don't come in animal-product-free form. Now, Brent Caldwell-and more than 3,000 supporters-are taking action at Change.org. At Starbucks, "so many drinks can be made with vegan and dairy-free ingredients, which generally just means using soy milk instead of cows' milk," Caldwell writes in the petition. "Sadly, in the case of the seasonal Pumpkin Spice Latte, this does not hold true," and it's "a total bummer."
A Starbucks rep says the "Pumpkin Spice sauce mix" does contain condensed milk, but that the company "really welcome(s) customer feedback like this." For vegans who don't want to wait to see if the petition works, the rep suggests trying VIA Pumpkin Spice coffee, or "we also have our Pumpkin Spice Topping that you can finish the beverage with if a customer wanted to add that hint ofRead More »from Vegans to Starbucks: Give Us Our Pumpkin Spice
- Disney Spoonful | Shine Food – Fri, Sep 13, 2013 2:35 PM EDT
Perfect for a fall snack or dinner!Some people think the football game secondary to the tailgate party. I'm one of those people. Don't get me wrong, I love a good football game but the fun had with others on a crisp fall day sharing our favorite hearty fall foods just can't be beat.Read More »from Add Some Autumn to Your Dinner with Maple and Beer Covered Kielbasa
1 pound kielbasa, cut into 1" chunks
1 cup beer, (any type)
1/2 cup maple syrup
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1. Combine everything in a heavy pot and simmer until sauce thickens and kielbasa starts to brown (about 30 minutes).
- By Anne Coleman
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Did you know that your mental health, social stability, and teeth are at risk with every hastened bite you swallow? Wherever you are, take a look around you. If you're in a crowded area, you'll probably notice a few people eating in inappropriate places. One lady is juggling a briefcase and a bag of chips, another is bent over a computer screen frantically trying to reach deadline. They look frazzled, annoyed, and ready to pass out. Hardly anyone is sitting at a table or taking in each bite with fevered gratitude, and frankly, most of them look super rude in the process. The worst part of it? They are probably damaging themselves in the process of grabbing a quick meal-time fix.Read More »from Slow Down: 5 Good Reasons to Start Eating Slower
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With the world we live in operating on high-speed, you almost can't blame a person for not taking the time to eat slowly. How could they? With the evolution of technology, we are constantly plugged in and pressured to answer emails, phone calls, texts, and review reports at any given time. Eating is the ultimate multi-task activity, so naturally that is where the extra work time is
Start eating garlic today!An old New York City proverb, author anonymous, states, "A nickel will get you on the subway, but garlic will get you a seat." There's reason number one.Read More »from 5 Reasons to Start Eating Garlic Today!
All jesting aside, though, garlic, a well-known relative of leeks, onions, and scallions, and a member of the lily family, is a pretty serious ingredient in many cuisines throughout the world. Leave garlic out of a dish that calls for it, and it's pretty obvious that there's a certain something missing from the dish - fiery tom yum, hearty paella, and basic tomato sauce just wouldn't be the same without it. And its uses aren't just limited to the culinary realm - it has long been hailed for its medicinal properties as well.
For all the fantastic flavor that garlic imparts to countless dishes, though, the hardest part about cooking with it, oftentimes, is peeling the cloves - especially if a recipe calls for dozens and dozens of cloves, or if a party demands a double or triple batch of a dish. In my brief stint as a cook at an
The new Apple iPhone 5SAnother September, another new Apple product that everyone can't help talking about. This time, it's the iPhone 5S, which features enough nerdtastic upgrades to keep the tech bloggers frothing at the mouth (at least until the next update), but you're probably only concerned about one thing: Will the new iPhone change your relationship to food? The answer: Yes, of course! Here's how:
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Upgraded Camera: If you're anything like us, you use your phone mostly for taking photos of food (at restaurants and at home), with the occasional call or email mixed in to justify expensing the monthly bill owning the thing in the first place. Good news: The 5S's new camera has a few things going for it. Low light-the bane of on-the-fly restaurant photography-should be less of a problem, thanks to the camera's wider f/2.2 aperture (the lower the aperture, the more light the camera can "see" ) and the addition of an image stabilizer. ThenRead More »from How the New IPhone 5S Will Change Your Food Life
- Babble.com | Shine Food – Fri, Sep 13, 2013 12:23 PM EDT
When it comes to cooking, using a "pinch" of this or a "dash" of that is not only acceptable, it's actually admired - kind of like the calling card of a confident and experienced cook. In baking, however, it's all about precision. While there is always some room for error - and improvisation - attention to detail is key. This can be off-putting to many, who (wrongly) assume that they "can't bake". But if you learn what I call "the basics", then you can bake almost any recipe you desire. And you'll quickly start to appreciate the consistency of the results you get. Let's start with what, in my opinion, is the most important "basic" - proper measuring of ingredients. - By Sheri Silver
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