more veggies, please!

The simplest! Use challah, French bread, or the loaves from the Polish grocery store next door. What? Oh, also, I’ve been known to do ½ cup milk and ½ cup half and half. Definitely not during my vegan before 6 phase. If you want a romantic petit dejeuner a deux, cut the recipe in half. 2 eggs 1 cup milk A dash of salt 1 tablespoon sugar (optional) 1 teaspoon vanilla extract or ground cinnamon or cardamom! (optional) Butter or neutral oil, like grapeseed or corn, as needed 8 slices bread 1. Heat the oven to 200°F. Put a large griddle or skillet over medium heat while you prepare the egg mixture. 2. Beat the eggs lightly in a broad bowl and stir in the milk, the salt, and the sugar and vanilla or cinnamon or cardamom if you’re using them. 3. Add about 1 teaspoon of butter or oil to the griddle or skillet. When is the butter is melted or the oil is hot, dip each slice of bread in turn in the batter and put it on the griddle. Cook until nicely browned on each ...

hello, there! it's been a long time. summer has passed. we had copious ears of corn and are still eating lots of varieties of nightshade (it's almost halloween!). now that's it's cooling down, let's get back to cooking. 1 hr 10 minutes – serves 8 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 4 large apples (if you can, choose 4 different kinds) 2 large eggs 3/4 cup sugar 3 tablespoons dark rum 1/2 teaspoon pure vanilla extract 8 tablespoons (1 stick) unsalted butter, melted and cooled 1. Center a rack in the oven and preheat to 350 degrees F. Generously butter an 8-inch springform pan (or use a nonstick pan) and put it on a baking sheet lined with a silicone baking mat or parchment paper. 2. Whisk the flour, baking powder, and salt together in small bowl. 3. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks. 4. In a medium bowl, beat the eggs with a whisk un...

let’s face it. most bananas purchased in the U.S. are not that good in their pure form. here’s what you do with the left over bananas from the banana bread recipe. 1 hr – serves 4 1 cup long-grain basmati or jasmine rice 1/4 cup shelled pistachios 1 tablespoon unsalted butter 3 cardamom pods ½ teaspoon cinnamon ½ teaspoon freshly grated nutmeg 1/3 cup sugar ½ cup heavy cream 2 ½ cups unsweetened almond milk ¼ teaspoon salt 1 very ripe banana, cut into ¼ inch dice 1. In a bowl, cover rice with cold water and soak for 30 minutes. Rinse in cold water and drain. 2. In a small saucepan, blanch pistachios in boiling water for 3 minutes. Drain, rinse under cold water and pat dry. Rub off pistachio skins and chop pistachio coarse. 3. Melt butter in a medium saucepan over low heat and cook cardamom, cinnamon, nutmeg and sugar, stirring, 1 minute. Add rice, ½ cup cream and ½ cup almond milk and simmer gently, uncovered, stirring occasion...

1 hr 30 min– serves 12 2 cups (10 oz) unbleached all-purpose flour, plus more for dusting the pan 1 cup walnuts, chopped coarse ¾ cup (5 ¼ oz) sugar ¾ teaspoon baking soda ½ teaspoon salt 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 ½ cups) ¼ cup plain yogurt 2 large eggs, beaten lightly 6 tablespoons (3/4 stick) unsalted butter, melted and cooled 1 teaspoon vanilla extract 1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess. 2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 7 minutes. Set aside to cool. 3. Whisk the flour, sugar, baking soda, salt and walnuts together in a large bowl; set aside. 4. Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into dry ingredients with a rubbe...

20 minutes – serves 4 1 large fennel bulb 4 carrots ½ small red onion ¼ cup apple cider vinegar 1/8 cup flat leaf parsley, chopped juice of 1 lemon 2 tablespoons olive oil ¼ teaspoon coriander salt and pepper, to taste optional: other winter produce such as radishes, beets, grapefruit or mandarins 1. Thinly slice the red onion and place in small bowl of apple cider vinegar to marinate for 10 minutes. 2. Core and half the fennel bulb, lengthwise. Thinly slice all vegetables into paper-thin slivers or rounds. If using citrus, remove segments from membranes. 3. Make dressing with lemon juice, olive oil, coriander and salt and pepper. 4. Drain red onion from apple cider vinegar. Toss all ingredients in a bowl. from yours truly