I am so excited that I have a booth at the 12th Annual Wellington Art Society’s Art Fest on the Green this weekend. I am so busy making new jewelry and sewing fabulous chef aprons for the show that I suddenly realized I have no time to write a regular post. I hope if you are in the West Palm Beach area you will come say hi at the show. The venue is fabulous! It is held at the Wellington Amphitheater on Forest Hill Boulevard. I will also have my cookbooks for sale and I will happily sign them for you.
Where does the time go? Passover is only a month and a half away. My suggestion is run, don’t walk, to your nearest bookstore and pick up a copy of Paula Shoyer’s latest cookbook The New Passover Menu. Paula is most well known for her book The Kosher Baker: Over 160 Dairy-Free Recipes form Traditional to Trendy which I gave rave reviews to when it came out. In her latest book she mixes tradition with contemporary to create new menus that are sure to delight even the pickiest eaters during the holiday of Passover.
Passover celebrates freedom and the Jews escape from the slavery imposed upon them by the Pharaoh. In Paula’s latest book she celebrates culinary freedom while still staying true to the holiday’s strict religious dietary rules. Her 65 delicious recipes will set you free in the kitchen by combining the nostalgic pleasure of family favorites with an updated and global menu. To tickle your tastebuds are recipes for Banana Charoset, Peruvian Roast Chicken with Salsa Verde (recipe below), Moroccan Spiced Short Ribs, Sweet Potato Tzimmis. But desserts are certainly not neglected either. Many of them are gluten-free and include the likes of Opera Cake and Pear Frangipane Tarts. There are eight complete menus in all and Paula encourages you to either use them as is or mix and match to your heart’s content. So whether you love feeding your family and friends traditional meals at Passover or innovative ones be sure to get Paula Shoyer’s The New Passover Menu before you start your holiday preparations.
[yumprint-recipe id=’46’][yumprint-recipe id=’48’]Have a delicious day,
Disclaimer: This book was sent to me to review but the opinions are 100% my own.
It seems odd to use the word decadent in the same sentence as gluten-free, vegan and baking. But after reading the wonderful new cookbook by Cara Reed that I received to review I realized that all things are possible. Her recipes really are decadent and delicious! And not just for gluten-free or vegan followers, they are delicious for everyone. At first the whole gluten-free thing felt like a fad. Of course it was a necessity for those suffering from Celiac disease. But so many others got on the bandwagon as the latest new diet. And the baked goods in the beginning were nothing to write home about. That is so much different with this wonderful new cookbook Decadent Gluten-Free Vegan Baking!
The author Cara Reed is also the creator the the popular site Fork and Beans. Her wonderful site features gluten-free vegan recipes and receives over 10,000 hits a day. Her blog was voted one of the Top 50 Vegan Blogs by the Institute for the Psychology of Eating. With credentials like that you know her recipes will be good. And they are great. To quote Cara: “Maybe you are completely new to baking without gluten, eggs, and dairy and have no idea where to start. Or maybe you have a few years of experience under your belt and are looking for new recipes to add to your collection. Wherever you are at I guarantee you that, like it was for me, persistence and tenacity will lead you to a better understanding of this world of gluten-free vegan baking. Anything is possible if you are willing to commit. Don’t be shy, grab a hold of my hand and believe me when I say you can so do this!”
Her new cookbook contains both savory and sweet recipes and all are delicious. How could you go wrong with Sweet Almond Braided Bread, Strawberry Swirl Cheesecake with Chocolate Graham Cracker Crust, Pumpkin Cupcakes or Key Lime Cheesecake Bars.
[yumprint-recipe id=’27’] This recipes will surely tickle your tastebuds. It did mine. Plus gingerbread men are so cute. What part do you bite off first? For me it’s always head first, but that’s how I dive into everything.
Disclaimer: This cookbook was sent to me free of charge to review but the opinions are 100% my own.