Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.
My kitchen was swamped with spiderwebs that day. The little bat lights were clinking colors. A skeleton stirred a pot of mixed flours. This was mid-October 2016 and my third season filming Halloween videos for Bubble Child.
I don’t know why Halloween has repeatedly served as a holiday of significance for me in my lifetime. As a child I felt it was special and exciting. I would throw parties for my family where I would rent hay from the local farms, buy “party favors” from Oriental Trading Magazine (before internet, mind you, wow), and home-make candy. I was, like, 10. I don’t know what I was thinking.
Halloween has continued to evolve and morph with me. I’ve had a few anniversaries and break-ups on this date. In fact, I met my current boyfriend/partner forever on Halloween 2013 in Paris! This was a year before I launched my first-ever Bubble Child video. Yep, on HALLOWEEN, 2014. Read more
Admittedly, there are a few things that are just “less good” when in their gluten-free form. Namely baguette (don’t get me started), croissants (so gersh dern hard to make GF), and fresh pasta. The former of the two I have given up on completely tasting like their original, and the latter has not been far off at all when I make it at home. But I have never, ever found fresh pasta in packaged form that tastes as good as the gluten-full version.
THANK YOU millions of times GK Skinny Pasta for shipping your fresh pasta to me. All the way from Canada, specifically from Gabriella’s Kitchen, it arrived under a trove of dry ice and what tasted like love, because this is honestly the best gluten-free pasta I’ve ever had.
I first made “Sunshine Cookies” when I was living in a tiny apartment with my little brother in the East Village in NYC in 2011 (old post here –> http://www.bubblechild.com/2011/08/22/sunshine-cookies/). There were many Indian markets nearby on 1st Ave. and I suppose I’d just discovered turmeric and how much it dyes everything, desirable or not, so why not dye my cookies. And yellow just screams sunshine and smiles to me.
This tastes so good. It really does. And it’s SO EASY TO MAKE.
I was hanging out with some folks and a question was brought up: how do eat ice cream if you avoid dairy? Well, there are a few answers, namely two: you can either spend about $6 a pint for some additive and starch-laden “coconut milk” type thing, that tastes more like a frozen ice block with stevia than ice cream, in my opinion, or you can make your own. And the latter is actually less expensive and even time consuming than reading through all of the ingredients on the former.