Frank Picchione

Cinnamon Chia Seed Pudding

Chia seeds are loaded with soluble fiber and nutrients. I put a spoonful, along with ground flax seeds, into my daily smoothies. I made two identical versions of this dessert, sweetening one with Truvia and one with agave. They were practically indistinguishable from one another, so going forward I will use the calorie-free Truvia for its sweetness. I actually prefer the texture of this much healthier pudding to that of tapioca, and plan on making it in every imaginable flavor.

Gluten-Free Bread

This was my first attempt at baking a crusty loaf of gluten-free bread. I wanted it to be a rustic, country style boule to serve alongside my first vegan cheese, a cashew chèvre, which I will blog about later this week. Years ago I baked a lot of bread - many different kinds, with many different flours. I had even cultured my own sourdough starter, and kept it for months so I could whip up an artisan loaf whenever I wanted.

I was sceptical about using glutenless flours because to me the joy of bread comes from the stretch and pull and chew of the activated gluten protein. For this bread I used a combination of three flours - brown rice, sorghum and tapioca. The dough was wet and broke apart easily, but I quickly go the hang of it. And unlike wheat doughs this one mixed up quickly, without much kneading.

I baked it in a hot, 500 degree oven inside my cast iron Dutch oven, which I had pre-heated on a pizza stone. Halfway through baking I removed the lid, and the resulting bread had a very crispy crust. The interior was soft and chewy, with small holes created by the activated yeast. A sharp bread knife easily produced thin slices that were perfect for spreading the cheese. I think this bread had such a good flavor and texture that I am going to try rolling it out thin into a pizza crust, which I will bake directly on the stone. Above is the dough right after mixing. Below is the risen dough after shaping and scoring. On the bottom is the loaf hot out of the oven, before slicing.

Lemon-Poppy Seed Tea Cake with Blueberry Compote

I sweetened this gluten-free, vegan tea cake with agave and incorporated coconut oil for added richness.

Roasted Hen of the Woods Mushrooms over Cauliflower Purée

My Vitamix turned a gigantic steamed cauliflower into a smooth, velvety purée without any added liquid, making it the purfect pillow for these hen of the woods mushrooms, which I had brushed lightly with olive oil chopped thyme before roasting. The resulting combination was umami heaven.

Baked Tortilla Chips with Black Sea Salt

I'm really excited about my new tortilla press. While tortilla dough can be flattened using a rolling pin it is quicker and easier to get pefectly round tortillas with a press. The dough itself is simply a hand-mixed combination of masa harina and water. I brushed these chips lightly with olive oil so that the salt would adhere, and baked them in a 450 degree oven until crispy. The corn flour filled the house with its aroma as it toasted, and the crunchy salt enhanced its flavor. 

Roasted Fennel, Puréed Green Cauliflower & Sautéed Shiitake Mushrooms

The Science Behind Plant-Based Proteins

This video is from The Gates Notes.

Bill Gates: Why should people consider replacing meat in their diets?

Michael Pollan: Three principal motivators: health, because we know high consumption of red meat correlates with higher chances of certain cancers; and the environment, because we know that conventional meat production is one of the biggest drivers of climate change, as well as water and pollution; and ethics, since the animal factories that produce most of our meat and milk are brutal places where animals suffer needlessly.

Crispy Tofu in a Cast Iron Skillet

Black Bean & Quinoa Burgers

Justin Timberlake in Veganville