Practical, sweet %u2014 and vegan: New cookbook points toward a new normal
BY KIM ODE
Star Tribune (Minneapolis) | Published: November 24, 2012 | Modified: November 24, 2012 at 9:56 am
Star Tribune (Minneapolis) | Published: November 24, 2012 | Modified: November 24, 2012 at 9:56 am
A: They’re getting much more common. It used to be sort of the bane of my life going from store to store, but now you can find Sucanat, which is a brand name for sugar cane natural, and other alternative sweeteners at most grocery stores. If you want to try palm sugar (sometimes called coconut sugar), you’ll need to go to an Asian market, but it’s so worth the trip. It’s got this wonderful caramelly flavor.
Q: Did you learn something new in the course of developing these recipes?
A: I learned that these were very popular recipes! Giving them to my husband to take to work, or sharing them with friends, I was delighted that people ate them right up. It’s really an ancient diet.
Q: What do you love to make?
A: I make granola often. And I made these recipes to be easy — practical and easy — but also with a fun appeal. The PB&J Crisp is a twist on the familiar sandwich. I hope it’s a way for eating vegan or vegetarian, even just from time to time, to be the new normal.
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