For the 7th and final day of Alberta Co-op Basics Week, I’m leaving you with one of the best kitchen tricks I’ve learned: how to “boil” eggs with steam. The result is easy-peel creamy yolk eggs every time, no matter how fresh they are!
from Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies & More via Bake and Destroy
Cauliflower, or as I call it, The Great Pretender, strikes again, this time standing in for macaroni in this cheesy comfort casserole. from Give Recipe
Who says cauliflower has to be a side? Here the versatile veggie takes center plate along with charred scallions in this grilling season main dish. from Bon Appetit
These baked fritters work anywhere! On their own they make a great appetizer or side dish with an Indian meal, or serve with a mixed green salad for a perfect lunch or light dinner. Adapted from from Dora’s Daily Dish
Adapted from Vegan Dad
The best biscuits in the history of biscuits. I make them almost weekly to use up my “discard” sourdough starter at feeding time. from King Arthur Flour
So much better than anything you can buy in a box, and easy to boot! from The Homemade Vegan Pantry, via The Sexy Vegan
I would never be so bold as to say any fried chicken recipe made the BEST fried chicken. Those are fighting words to be sure. I’ll just say it is really really good. from Epicurious
If you’re in a hurry, check out Pirate Bread Sourdough Pizza Dough in our refrigerated department! If you’ve got time, make up a batch of this and freeze the extra balls for future use. from Serious Eats
