versão em portugues abaixo
SUMMERTIME! It’s almost here! I can feel it. We’re planning loads of fun trips and big changes for this summer. The sun comes out and it feels like we all come alive and become braver to try new things, go new places, get moving…
Maybe you’re not going far away this summer, or maybe you’re waiting for the day to take off to arrive. Here’s a recipe to make and bake in the meantime. It’ll give you a taste of a faraway land. It’s quick, easy, and tastes sweet and summery.
Introduction to Guava Paste
For this recipe we’re using Guava paste or guava marmalade. It’s made from guava, native to South America. The guava paste is a thickened jelly that is so firm you can slice it. Its strong sweetness complements deliciously with savory. The deep guava-red hue adds a beautiful flair to dishes. It has a flexible texture meaning you can slice it and pair it with queijo fresco (or probably any cheese; it’d make an excellent addition to your cheese board), or melt it with a few teaspoons of water and use it as a cake filling, or cut it up and use it as a filling for rolls and other pastries. Buy it. Open up the packaging, slice it, throw it on a cracker, welcome to a new world. Continue reading
A long time ago I pinned this amazing, easy recipe for fluffy, quick, and vegan pancakes. I am so glad that I saved it on an index card in my recipe box, because I looked for it again online, and it has
vanished! The pin linked to a website called “mylittlecelebration“, which apparently doesn’t exist anymore.
I am going to share the recipe here below. It is not mine, but I do enjoy it immensely! It’s my go-to recipe for fluffy deliciousness for brunch (or dinner sometimes…shh). You need a trusty pancake recipe in your culinary repertoire. So here we go…
1 cup flour*
1 Tbsp sugar
2 Tbsp baking powder
I’ve been wanting to share this recipe for so long. Really. It’s one of my absolute favorites. I’ll post the recipe here first, but if you’d like to know why I love it so much, just scroll on through!
Yields: About two dozen (24) cookies
Time: Fast. 8-10 minutes baking
- 1 cup brown cane sugar
- 1 cup sugar
- ½ cup vegan butter or margarine
- ½ cup oil
- 2 ripe bananas (mashed) or 1 cup (or a flax egg)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. vanilla
- 3 cups AP flour
- 1 1/2 cups milk chocolate chips or 3/4 cup carob chips
Thanksgiving is a North American tradition and therefore a more recent addition to our family’s traditions. In the USA, we learned the holiday is observed on the fourth Thursday of November as a day to eat and give thanks. It originated with the pilgrims, and its symbols include turkeys, cornucopias, and pie.
In Canada, the holiday arrives on the second Monday of October with little fanfare eclipsed by the ever-nearing Halloween. I think it’s earlier in Canada because winter comes earlier too. It’s a time to gather and see everyone before we hole up for the winter, which isn’t as much of a big deal now as it certainly used to be. It’s a time to enjoy the year’s harvest and to give thanks.
Receite em Português Aqui
Every year my parents’ garden produces a bountiful harvest of tomatoes, which they are generous enough to share with us. At the beginning of the season, we enjoy the tomatoes in salads. I admit it’s hard to go from backyard tomatoes to the storebought variety once the season’s over. Continue reading