I found a recipe for a quick chocolate pudding that is entirely cornstarch-based, no egg involved; you could replace the milk with almond milk and get a perfectly serviceable vegan dessert. It takes about ten minutes to make and is remarkably tasty; I don't miss the egg yolks at all ( Read more... )

So I just made some awesome soup. (Yeah, I know. I'm currently on Australia time.) It's based on a recipe from Desperation Dinners, which I mentioned a few posts back, but I un-did a couple of the "convenience" steps. They called it "Presto Pesto Chicken Soup," which I guess will still do for a name, although mine is a little less presto - it ( Read more... )

So, two books I've finshed recently -

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First, The Aritst and the Mathematician: The True Story of Nicholas Bourbaki, the Genius Mathematician Who Never Existed, by Amir D. Aczel ( Read more... )

Two largely unrelated things that both involve food plants ( Read more... )

I enjoy lentils quite a bit.

I'm really not very fond of raisins.

I wish the pre-packaged vegan instant soup company I've been getting lunches from (it's one of the few ways I can get a reasonably nutritious hot lunch when I don't have access to a microwave) didn't put raisins in their lentil pilaf.

Back. Much better!

And so I was looking up wheat genetics on Wikipedia (don't ask - it involves a book published so long ago that it uses the term "germ plasm" repeatedly, because DNA hadn't been discovered yet), and ended up pulling up the Worst Infographic Ever. Seriously, I was saying to myself, "Self, that is not where they grow most of the ( Read more... )

This last Sunday's Cake Wrecks is kind of awesome.

1 package pasta (ziti, penne, or farfalle will all work)

Cook 2 minutes less than the package directions say to. Salt the water well. Preheat the oven to 350° F while you're cooking it.

Now, at this point, if you were a Bad Motherfucker(TM), as in laughingrat's epic Cooking For Bad Motherfuckers posts, I would tell you to prepare a marinara or bolognese ( Read more... )