I’m not going to disappoint anyone by telling you that banana bread is really cake, right? And this banana “bread” is no exception. It has a couple of healthful flourishes, yes–whole wheat flour replaces some of the white flour, and olive oil and yogurt stand in for butter–but it remains a sweet, dense, chocolatey cake.
And to be honest, I like whole grains in sweet baked goods at least as much for their hearty flavor as for any health benefit they confer (I mean, we’re still talking about cake here). These whole wheat chocolate chip cookies, this rye flour zucchini bread (also a cake, of course)—the whole grains add a layer of flavor and texture that leave more refined baked goods tasting rather insipid in comparison.Continue reading →
With the holidays right around the corner, it’s a good time to have a few secretly-healthier foods in mind to sneak onto the table alongside the traditional fare. This white bean puree works equally well as a spread for crostini or as a dip for crackers and veggies, and its creamy texture belies the fact that it’s just a fancy (and still vegan) alternative to hummus.Continue reading →
I have a conviction that good vegetarian cooking means layering flavor into your dishes during each step of the cooking process, and I find that bright herbal flavors, enhanced by olive oil and salt, are a welcome finishing touch to many dishes.Continue reading →