With spring just around the corner we here at Bauman College are looking forward to warmer days ahead and the abundance of spring crops. Here is a fun and healthy… Read More
These gluten and dairy-free macaroons are a great sweet alternative to traditional cookies. 2 1/2 cups shredded unsweetened coconut 1/2 cup honey or brown rice syrup 2 egg whites 1/2… Read More
This is an example of the amazing recipes you can expect to see in our programs. Yield: 6 snack-size servings Ingredients 1 1/2 cup red quinoa, soaked overnight 3 Tbs… Read More
In 2011, Vegetarian Times Reader Recipe Contest, asked for “wow—holiday-style, pull-out-all-the-stops, everyone-goes-back-for-seconds wow”. Sweet potato enchiladas, mushrooms stuffed with sun-dried tomato and spinach, a Quorn bourguignon and a saffron rice stuffed… Read More
Thanksgiving is right around the corner, and for many of us who love to cook and eat, it is an extremely anticipated and joyous holiday. I’ve been planning my menu… Read More
With the holiday season upon us, sugary sweet indulgences seem to be lurking at every office party, open house, and seasonal gathering. Many of us make and eat the same… Read More
Its back-to-school time! Here at Bauman College, classes are underway and the buzz of hard-working students fills the air. As busy as we all may be, there is always… Read More
Tempeh is a terrific protein. It’s made from whole fermented soy beans, so it has about 30 grams of protein per cup, is a rich source of calcium, is easily… Read More
Another friend, another celebration, another cake. If you’ve been following the Kitchen Impossible series then you know that I truly enjoy and relish in the challenge of baking cakes for… Read More