Gluten-Free Buttermilk Biscuits
Buttermilk biscuits are a classic addition to any Southern meal. The acid in the buttermilk reacts with the baking soda, giving extra lift to these tasty biscuits. Servings: 12 Biscuits… Read More
Nut Brittle Clusters
We will be sharing this delightful, high-protein dessert at the Bauman College Open House events this June. The recipe uses a natural sweetener and a variety of nutritious nuts and… Read More
Kumquats + the Joys of Eating Seasonally
One of my favorite things about eating seasonally is the anticipation of waiting for my favorite fruits and vegetables to show up at the farmers’ market. There’s nothing quite… Read More
Chocolate Orange Macaroons
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
Mini Mango + Black Bean Casseroles
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
A Totally Possible Holiday Treat from “Kitchen Impossible”
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
Another Reason to Celebrate
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
Anyone for a Cuppa Tea?
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
Daunted by Tempeh? Don’t Be!
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