eatlovedrink's Profile

Ah...it's my dream to turn our backyard garden shed into a small house and rent out our main house. Love the inspiration.

My mind is blown. Jujubes are a real food! Incredible!

This looks incredible! Would have never thought to pair plum and sage with whiskey. Can't wait to give it a whirl.

Ah, thank you! I've been wondering about this for ages.

I am so with you. I am head over heels with stone fruit cobblers because they're quick and easy. I finally perfected my recipe -- I made it FIVE times in two weeks before I felt like it was done. (And, yes, I ate them all!) It's not so different than the NYT one, I guess. But, I prefer the sugar super restrained (I mean, the fruit time of year is so awesome!). So, here's my favorite.

I haven't made one in ages, but years ago when I ate vegan I used to make a faux cheesecake with silken tofu. It was so good. In fact, you've inspired me to find a recipe again. So, don't rule out cheesecake for those springforms!

I was on a DIY hot pocket kick last winter, which is pretty much the same thing as an individually-sized calzone, minus the Italian slant. I had a few I liked: swiss chard and chevre; broccoli and cheddar; and a pot-pie type filling with tofu. I made the crusts with whole wheat flower for a heartier and nuttier "pocket," which worked for me.

Lots of great suggestions here! Love the idea of an Indian-spiced stuffing. Also, BBQ. Hmm...time to get some dough rising!

I'd say there could be 2 parts to your equation. Are you making the dough from scratch? If so, knead it for a while. Like, 10 minutes. This will make sure that you have some strong gluten built up. Eventually you start to see that if you pull the dough apart, rather than tearing it starts to stretch (try it!). Also, the dough should be pretty wet -- when I first started making pizzas I always had them a bit too dry.

Once you have the dough, like has been said above, you need to let the it rest for at least a half an hour. This lets the gluten chains relax a bit, so as you stretch they won't force the dough to snap back to a ball.

Basically, it's all about the gluten! It takes some practice to get a great pizza crust. Keep trying and you'll definitely nail it.

I'm super excited about my menu (I actually thought about it in advance -- a miracle for me). Here it is: BBQ tempeh burgers with jalapeño slaw; green goddess potato salad; sugar snap pea salad with radish, cilantro and mint; strawberry cornbread cobbler for dessert; John Dalys and watermelon agua fresca for drinks. I think the 4th is turning into one of my fav food holidays! Love all the ideas everyone else has, too...already starting to think about next year. ;)

Echoing the earlier comments -- this recipe looks awesome (I'm in love with all things arugula), and I'm especially glad to hear about the whole wheat Israeli couscous! Looking forward to giving it a try --