This green St. Patrick’s Day cake is naturally colored with sunflower seeds! Sunflower seeds + baking soda turn the cake green when it cools down. Continue reading Naturally Green St. Patrick’s Day Cake (No Food Coloring Added)
Make a naturally green cake for St. Patricks Day! Continue reading Naturally Green Cake For St. Patrick’s Day
This naturally green St. Patrick’s Day bread is yeast-free, gluten-free, grain-free, nut-free, dairy-free, paleo and keto friendly. It’s made with four ingredients: sunflower seeds, eggs, baking soda and vinegar. And what’s best, the St. Patrick’s Day bread is naturally green! The sunflower seeds + baking soda turn the bread green when it cools down. Continue reading Naturally Green St. Patrick’s Day Sunflower Bread – Nut-Free, Grain-Free, Dairy-Free, Yeast-Free
This healthy, nut-free, dairy-free green smoothie is naturally colored – but not with spinach, peas, matcha or something like that! 😉 It’s naturally colored with sunflower seeds! Continue reading Healthy All-Natural Green Smoothie
This vegan, nut-free, dark green ice cream is naturally colored with sunflower seeds! Sunflower seeds contain chlorogenic acid which turns green with baking soda. Continue reading Vegan Natural Green Sunflower Ice Cream
Isn’t the dark forest green color of this natural food dye amazing? Can you guess what I used as natural green food coloring? 😀 Hint: It’s not spinach, peas, kale, stinging nettle, avocado or any other vegetable. It’s also not matcha powder, mint leaves, pistachios, pumpkin seeds, pandan leaves, wheatgrass or spirulina. 😉 Continue reading Natural Green Food Coloring
For the Historical Food Fortnightly challenge 9 – Mock Foods, I made World War One mock sausages and cutlets. Meat was scarce in the war, so I found many meat substitute recipes from different countries. Here’s a recipe for mock sausages made with lima beans from 1912: Soaked, boiled, pureed lima beans were mixed with breadcrumbs, salt, pepper and sage, egg and butter; shaped into sausages, breaded and fried in oil. In 1915 in Germany, sausages, patties and ‘roast beef’ were made with soaked and boiled peas, mixed with carrot, onion, salt and mugwort (Artemisia vulgaris). Sausage and deli meats were made with 3/4 part beans and 1/4 part lentils. The vegetarian sausage dough was sewn into a piece of muslin, and smoked for one day at the butcher’s. It’s said to taste like liverwurst.
I chose to make 1914 vegan lentil cutlets and sausages published in One Hundred Meatless Dishes. Vegan lentil cutlets are like vegan lentil croquettes of today. Continue reading WW1 Mock Sausages And Cutlets – Historical Food Fortnightly