The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

Archives for March 2009

Fluffy Whole Wheat Biscuits (dairy free, soaked, vegan)

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These biscuits have a wonderful light texture from the soaking period and are nice and rich even though they are whole wheat. We enjoy them with eggs, or with hearty soups and stews and baked beans. I love how easy these are to make too! One morning, I was able to finish these up in 15 minutes (and that’s with cooking time).

I have always loved biscuits, but I thought my biscuit days were over when I learned about the soaking method that Sally Fallon outlines in Nourishing Traditions-at least biscuits like I was used too.  Then when I took dairy out of my diet, it seemed like the final nail was being hammered into my biscuit coffin.

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Soy Sauce: What to Avoid, What to Buy

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Soy sauce is a dark, rich, complex flavorful condiment that is good to just drizzle over rice or to add to a variety of dishes-that is, if you have the right soy sauce.

Like mentioned in my post Japanese Style Avocado, my husband is half Japanese. I was a little concerned over our different food likes and dislikes because you see, I didn’t like soy sauce before we were married. How could we coexist when one loved and one hated soy sauce?  I was going to want bread and butter, he, rice and soy sauce!

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Wisdom from the Past: Nixtamalization of Corn

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Frugal cooking in the past often went way beyond simply trying to fill bellies. At it’s best, frugal cooks in the past made sure to fully utilize nutrition in the ingredients they used.  We can learn a lot from historical practices…and mistakes.

One example of how one, very cheap and easy practice can make a huge difference in the quality of life of many is nixtamalization of corn, a traditional practice in Mexico. Unfortunately, those across the border in the US hadn’t (and haven’t) learned to copy this practice and it has had devastating effects.

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