Vegetables from A to Z
By Hannah Marcotti

When I was a child there was a food that would send me into tears if it was scattered into our dinner casserole, and that was onion. The slimy texture or worse, the crunch of an onion and the spicy taste made them one food that I would dread. My mother started making casseroles with one half onion, one half without, but sometimes would forget which half, or sometimes one or two little pieces would cross over to the wrong side. That was stressful eating for me.

Fast forward to my own cooking days and I enjoy onions, but not if they have a crunch to them, my mouth is making a face just thinking of it. I love to slowly sauté an onion and bring out it’s sweetness and tenderness. The smell of onion and garlic sautéing is magic, especially to my husband as he enters the front door after a long day. I used to start every recipe with onion and garlic, these days I find I am moving away from that traditional beginning. I have found that with every vegetable, rotating, eating them seasonally and enjoying a few simple flavors together is preferable. Other vegetables smell delicious so we haven’t lost that part of it!

My kids prefer not to know about the onions they are eating. If they can see them, they pick them out and since I remember that feeling, I try to either cook them down or use large slices which can be removed before serving. My favorite onion is a red onion. I love its sweetness and how it melts into your food. A friend of mine taught me a great use of red onion. Place a slice of bread topped with tomato, a slice or two of red onion, a drizzle of olive oil and some salt and pepper into the oven and let it slowly heat up and become sweet. She would serve it on the side of scrambled eggs and talk about joyful eating! I still can feel her friendship whenever I slice into a red onion. (more…)

By Katy Killilea

A child’s lunch box is a tiny, portable piece of home. Like a happy home, it is best kept clean and comfortable and filled with good things to eat. Finding the right format for your child’s lunch need not be tricky, and waxed paper and a bag might be all anyone actually needs. However, lunch box goods get cleverer and more beautiful each year, so they are fun to choose and can quash the new-school jitters.

The cost of outfitting a lunch box shouldn’t exceed the cumulative cost of the food that will go in it. But like boots, cabinetry, and masking tape, it’s worthwhile to consider higher-cost options. Metal containers are pricier than their plastic counterparts, but are very durable and can be safely washed/crammed into dishwasher by clumsy/careless people in your household. Among other lunchtime items, Eco Lunch Boxes offers a lidded, sandwich-sized container of stainless steel, accompanied by a small leak-proof dish that fits inside and reliably contains liquid components ($22 for the set). Lunchbots is dedicated completely to stainless steel lunch containers and offers a basic rounded rectangle for $13. (Spotted locally in Wakefield at the Alternative Food Coop.) An eight-ounce cylinder from Kids Konserve ($18.50 for a set of two) will last to accompany your child to college, but let us bar our minds any images of what might be stored in it then. (more…)

Vegetables from A to Z

By Hannah Marcotti

My children are seafood junkies. Give them lobster, tuna, salmon, anchovies (straight from the can) and seaweed and you are soon met with empty plates.

When it is a struggle to get green into them, I simply turn to a package of nori. Nori is commonly used to make sushi, and sold in sheets, toasted or untoasted. I rip the sheets into little squares, and put it on the plate with dinner. In this heat, I have been serving simple meals. Tonight was blueberries, cucumber, a chicken leg and nori. I watched my almost two year old battle against the toughness of the nori sheet until he realized how quickly it becomes soft when you bite it. Perhaps I will cut the squares smaller next time!

Nori is packed with minerals, some of the same minerals found in human blood. Many detoxification programs include sea vegetables and the popularity of nori is evident at the sushi bars! Providing us with protein, iodine, vitamin K, folate and more, this is a power house of nutrition. Nori is sold in dark sheets, though if you hold it over a light flame or stick it in the oven, it will glow a bright green when toasted!

I am fond of nori for its simplicity. It becomes a sandwich wrapper for just about any filling. My kids love apple and peanut butter, I am a fan of turkey, apple, cucumber and raisin. Sometimes I eat salad wrapped up in a nori sheet for an extra boost of nutrition. In lunch boxes I can put a sheet of nori in with little fillings in different containers, it gives the kids a little creative time at lunch.

I know so much thought goes into how we feed our children and ourselves. Look at the simple choices you can make. Simple, whole ingredients that can work together to create a meal that makes our time as parents less stressed and fosters enjoyment in our children. If you or the kids haven’t tried nori, try moving past the unknown and see what fun you can have playing with your lunch!

Nori Turkey Sandwiches

1 sheet of nori
1 slice of turkey
3 thin slices of apple and or cucumber
Grated raw cheddar or some brie (optional)
1 TB of raisins
Salad dressing

Line the nori with the turkey, layer on the other ingredients. Slowly add some dressing on. Once dressing is added sandwich should be enjoyed right away.

Hannah Marcotti is a Health and Lifestyle Coach who helps women, and their families achieve and maintain their ideal weight, find more energy for their lives, figure out the food that works for their body type and ease family meal time chaos! She leads individual and group programs, as well as workshops on request. For more health tips and recipes sign up for her free e-newsletter at  Hannah’s Harvest.

Visiting the Cape during the shoulder season—right before and right after the summer months—means the weather is moderate, less crowded, better deals on lodging and most businesses are open. I also love visiting in the off-season from October through May when the weather is colder and the beaches are quiet but still great for hiking as well as during tourist season when everything comes to life on the Cape and the beach is the perfect way to beat the heat.

Here’s a list of some of our favorite spots and what we did while in Provincetown, MA over Memorial Weekend. We brought our bikes and except for our trip to the drive-in movie theater, we used bikes as our only mode of transportation.

Destination: Provincetown (also referred to as P-Town), MA. Located at the Southernmost tip of the Outer Cape. Distance from Providence: 168 miles. Drive time: 2 Hours and 30 minutes (without traffic).
Time of year: Memorial Day Weekend
Lodging: Provincetown Inn provided beach front lodging for a third of in-season rates. Nothing fancy and a bit noisy from the LATE night party in the room below us but worth the deal and awesome location.

Now that it’s summer and the price of lodging is higher, traffic heavier and a bit harder to park, P-Town is still worth the trip. We have made day trips to Provincetown from Chatham during the summer for years – we just plan on leaving early in the morning to avoid the traffic.

Past posts on Kidoinfo about Cape Cod: A loop around Chatham and Daytripping on the Lower Cape.

SATURDAY

Rock Jetty (Pictured above, located next to the Provincetown Inn at the end of Commercial Street):  Takes about an hour to walk the length of the rock jetty to Long Point on the other side. Worth the walk but check the tide first. Some of the rocks will be slippery or submerged during high tide. The walk takes longer than you think – especially with kids— so bring water and snacks. We were surprised at how much poison ivy was growing on the beach on the other side so we stayed  close to the jetty and flew kites before heading back across the rocks.

Hanging out on Commercial Street:

Lunch: I got a delicious sandwich to-go from Relish (Located in the West End) and brought it Spiritus where the boys had pizza slices. Coffee and ice cream also sold here. The lovely back garden has a bocce ball court. We play every time we are in Provincetown.

Ice Cream: We chose Lewis Brothers Homemade Ice Cream. Delicious. The friendly owner also shared his favorite coffee and food places in town.

Shopping (All stores located on Commercial Street):

Puzzle Me This, a game and puzzle shop is my sons’ favorite store in town. They always bring their wallets and pick up cards or a game book for under $5. This trip they purchased Indiana Jones Playing Cards for $3.99 and a Movie Trivia book for $4.95.

Our family cannot visit a town without checking out the local book store(s). We browsed Tim’s Used  Books (located down alley off Commercial Street) and Provincetown Bookstore.

Army Navy Store – This place has it all; clothes, shells, swords, fishing gear, games and more. Even if you do not need anything this is a fun place to poke around with kids.

Dinner: Napi’s is a unique restaurant with International Seafood cuisine located on a winding street, a block away off Commercial Street. They have their own parking lot. Their eclectic decor includes works of local artists, antique stained glass and carousel horses. Friendly wait staff is always a plus! This place has been around for years and is still our top pick in Providence for dinner.

After dinner: Wellfleet Drive-In. This  is one of few remaining classic drive-in theaters. It still has the original large screen but now you can listen to the movie on your car radio. Playground, snack bar and bathrooms. Movies start at dusk. My boys were thrilled by the double-feature, Shrek Forever After and Iron Man 2 because they were still awake at the start at the start of Iron Man 2. By day the drive-in parking lot is home to a huge flea market of new and old stuff. Also worth a visit. Cost for double-feature is $8 per adult and $5 per kid.

SUNDAY

Bike Trip: We picked up a bike map and bought sandwiches at the Gale Force Bikes and Beach Market (corner of Bradford Street and West Vine Street). This is also a great place to rent bikes if you need them.

We biked to Herring Beach (via the rode) and picked up the paved bike trail from there to Race Point Beach. This is a spectacular bike ride through the dunes in the  Cape Cod National Seashore.  It takes about 2 hours to complete the 8 mile loop (without kids) so plan your trip accordingly. The trail is hilly and tends to be hot so bring plenty of water. Luckily for every hill you go up there is a hill you can coast down. We broke up the bike ride by spending the afternoon at Race Point beach where there are bathrooms and showers  but no snack bar. On our way home we took the bike trail by the visitor center back into town. The end of the route was on the main road with no bike path. Use caution.

Dinner: We ordered take out from The Lobster Pot. Although this a great spot to eat in over looking the water it can be crowded. We opted for take out and took it back to our hotel and ate on our balcony and played card games.

After dinner: Evening walk back to the rock jetty. The best place to watch the sunset. Amazing!

MONDAY

Before Breakfast: Early morning bike ride down Commercial Street before the tourists and traffic starts. It was pretty quiet except for a few other bikers, dog walkers and delivery trucks.

Low tide was 8:30am. We took a walk on the sand flats. Fabulous back view of Provincetown Harbor.

Breakfast: By this time we were starving and happy to have the complimentary breakfast (nothing fancy) at the hotel on the back deck.

Beach: Went to the beach on the back side of the hotel. No travel required. After a sword fight with the new wooden swords purchased for $2.50 at the Army Navy Store) the boys got into beach mode and found 14 hermit crabs. They built a sand aquarium for the crabs then observed their behavior before setting them free. We then watched some guys pick up horse shoe crabs by their tales. This did not look like such a good idea.

Lunch: Biked into town for more pizza slices at Spiritus so we could play a few more games of Bocce Ball.

Coffee & Ice Cream: Joe’s Coffee and Cafe (Commercial Street) is an excellent new spot with indoor and outdoor seats. Ben and Jerry’s located on Commercial Street needs no explanation.

Galleries: There are many places worth visiting along Commercial Street with changing art collections.

Bannister’s Wharf: We walked down the wharf to check out the Whale Watch Tour boats and then watched one of the fishing boats unload their freshly caught scallops onto a truck headed for Gloucester. We peaked into the gift shop for the Whydah Pirate Museum run by National Geographic. Too late for a tour – maybe next trip. Museum Admission is $10 for adults, $ 8 for kids.

What we look forward to on future trips to Provincetown:

• Repeating our favorites from above
• Climb up the Pilgrim Monument on a clear day
• Whale Watch Tour
• Provincetown Art Museum

Reviewed by Katy Killilea

Gorgeous local food is everywhere! When you can’t keep up with the fruits of your garden, your CSA share, or if you over-purchase colorful beauties at the market, there’s help available to make it all into something delicious before it passes its prime. These books are filled with ideas for using what you have, avoiding waste, and enjoying summer meals with your family.

Look at this smart premise: a cookbook organized around nine techniques that can be applied to whatever amazing vegetables you have on hand. As you’d expect, grilling and stir-frying have chapters, but so does two-stepping. Also walk-away sauteing. In Fast, Fresh & Green, Susie Middleton schools us enough to make what we feel like having, and supplies genius ideas to get us on the path to improvising stardom. Brown Butter Summer Squash Linguine sure comes in handy when there are beau coup squashes lingering around the kitchen counter and threatening to take over the garden.

Organized by vegetable, Eating Local shares the wisdom of farmers to guide you in eating smartly and creatively from whatever bounty comes your way. With instruction for storing and preserving, as well as recipes from the farmers themselves, you’ll be in good shape. The techniques are simple and warm-weather friendly: lots of grilling and stir-frying and cobbler-ing or galette-ing into juicy perfection. Farmers and small farms across the country are featured in short  bios and the photography is vibrant and dazzling.

My main summer food-bounty phobia is the often-feared zucchini. Ideally, the cure goes beyond nightly heaps of Smitten Kitchen’s zucchini with almonds and the 18 loaves of chocolate zucchini bread I crammed into my freezer last summer. Even the zucchini bread in Eating Local is spectacular with its bits of crystallized ginger and flecks of carrot. So you can imagine the loving care the farmers featured in this book shower upon their kale and butternut squashes.

The gorgeously photographed Lucid Food: Cooking for an Eco-Conscious Life offers more inspiration for using top-notch  ingredients in pure, honest dishes. Say you grew watermelons this year, or bought an entire watermelon and live in a family of less than ten people: enter Watermelon Gazpacho. The Fruit Focaccia in this book puts any ripe fruit you may have in excess to beautiful use; focaccia here is topped with grapes, apples, plums, or figs…and will be gobbled up before you notice everyone has returned to the pan for another slice. For those with an abundance of the K-word, the Kale Salad with Avocado, Almonds, and Toasted Nori will keep you at pace with your stockpile. It’s sweet enough to interest a kale neophyte and takes on as much of the mighty green as you can fit in your biggest bowl. Get a taste of this book’s vibe at author Louisa Shafia’s web site.

Meanwhile in Rhode Island…Amy McCoy is a local home cook and author of the recently released Poor Girl Gourmet. She’d always enjoyed a luxurious gourmet life, but with the economic downturn had to adjust her food strategy to eat awesomely on a diminished budget. Her loss is our gain—and ultimately her gain as well. Her well-attended blog and this book feature her sunny writing, tantalizing photography, and the kind of common sense yum that makes you tie on an apron and get into the kitchen when you had intended to merely flip through a book.

Amy presents her culinary needs this clearly: she hates waste and loves food. The flavors, simplicity, and cost make these recipes family-friendly. Her approach to cost is addictive: with each recipe (off to the side so it won’t annoy you if this isn’t your kind of thing) she breaks down the cost—in some cases to the half-penny of salt or 12 cents of crushed red pepper. How about an eight-cent garnish for that carrot-ginger soup? If you are feeling fancy, you may want to add a tablespoon of sour cream to each of your family’s bowls for an added cost of 8 cents each or $2.19 for 30 tablespoons. Penny awareness aside, this is not a book for cheapskates. It is a budget-oriented book for people who love food.

Since Amy is local, foreign concepts like “Kroger” or “Wegman’s” are absent. When she recommends Whole Foods 365 Pasta, or a neighborhood with small Italian markets and nicely priced delicacies, Rhode Islanders know just what she means. An added bonus to her being local: you may get the opportunity to meet her at your bookstore as she tours or bump into her in the grocery store or farmer’s market. Buy what she’s buying.

Another local resource I turn to again and again is Holistic Health Counselor Hannah Marcotti, who regularly shares recipes and stories of family/food/life on Kidoinfo. You know how some people can just take food and make it amazing with a little chop-chop, salt, and inherent genius? She’s one of those. Hannah’s ideas for feeding a family using what’s best and local are apparently limitless. You can find a list of her Kidoinfo columns here or search her burgeoning blog.

The details:

Fast, Fresh & Green

by Susie Middleton, 2010 Chronicle Books $25

Eating Local: The Cookbook Inspired by America’s Farmers

by Janet Fletcher, 2010 Andrews McMeel $35

Lucid Food: Cooking for an Eco-Conscious Life

by Louisa Shafia, 2009 Ten Speed Press $22.50

Poor Girl Gourmet

by Amy McCoy, 2010 by Andrews McMeel $17

Editor’s note: The publishers sent copies of these books for review. Kidoinfo never accepts payment in any form for its reviews.

by Katy Killilea

It’s hot. And we’re active. So we sweat. At any age, staying hydrated is the key, not just to our health and well-being, but also to our ability to have fun. There’s no wretch like a dehydrated wretch. And the dehydrated child-wretch trumps the adult version by far.

And so, responsible parents across Rhode Island are dutifully carrying water everywhere they go this summer. Opportunities to buy stylish water containers are at every turn: look in Frog and Toad for these (at left) fun metal bottles from Blue Q. For a super stylish glass bottle that won’t break the moment you clunk your bag against a post, check into Lifefactory’s  sturdy glass bottles with protective sleeves. (Spotted locally at Whole Foods and pictured above, also available as baby bottles.) Or for a Vermont-chic mood, fill an empty tahini jar with water from a hose and get out into the day.

But sometimes it takes more than plain water to replenish everything we’ve given up in sweat. Remember the days when Gatorade—apparently now the exclusive domain of obese videogamers—had some sportsmanlike cache? Many parents have decided it is too sweet and garishly colored. Along came Vitaminwater—paler tones and less sugary. Then Smartwater, which tastes like water but has some spark of magic in it. Finally coconut water, which is delicious and restores you to your original settings but is expensive and comes in those fussy little boxes. And many parents want to use their eco-sensitive and lovingly selected reusable bottles. What to do? Enter Nuun. (more…)

I know we already published M is for Mushroom but my mistake I forgot to publish this delicious vegetable first! – Anisa

Vegetables from A to Z
By Hannah Marcotti

I’m going to share with you a little secret.

Writing recipes is not an easy thing for me. One simple reason, I don’t like to measure. I love watching cooking shows, they almost never measure anything. That is how I cook. Measuring takes me out of my flow in the kitchen. But measure I do, to be able to share my food explorations with you!
I don’t always hit the mark, I just take chances. Example, peanut sauce over dark greens the other night for dinner. It was so salty it never made it to my husband’s plate. I made my daughter be the guinea pig and she said, “Well maybe without the greens it would be better.”

What I’m trying to tell you is that recipes are a gauge. You adjust them to your taste and preferences. Think of them as inspiration; recipe inspiration to use what you have on hand and experiment.

Now let’s talk leeks. This overlooked gorgeous vegetable really should have a place in your kitchen. In the family of onions and garlic, it can stand in if you are out of either. The edible part is the white and light green, as it becomes dark green it is too tough to digest. You can compost the dark green tops. Leeks have folic acid, calcium, potassium, vitamin C and are easier to digest than onions. Cleaning the leek is important as dirt can get between the layers as it grows. Remove the tough dark green top, trim the bottom off and slice in half length wise. Cut into ½ inch pieces and submerge into a bowl of cold water. The dirt will fall to the bottom and you will have clean leeks.

Leeks and soup go together for me. Growing up with potato leek soup, I remember that creamy texture with the fragrant sweet smell of the leeks. Leeks are great in any soup adding a subtle taste and are easier on the palate of discerning children than onions.  Remember to use my recipe as inspiration and see where it will take you.

This is a fast recipe that gets better in the fridge for the next day. A simple supper with this soup, and perhaps some avocado and cucumber salad on the side, will work for me! Go green power.

Sunny Leek and Mung Bean Soup
(more…)

Before I’d fully stopped whining about Three Rivers closing, Joe Simone (AKA Chef Joe of PBS’s The Chefs of Cucina Amore) popped right in to open The Sunnyside and began serving breakfast, lunch, and brunch in the same sparkling dockside location as its much-mourned predecessor. Against all odds, the space is now even airier, the coffee even smoother, the menu more intriguing, and the idea of brunch out with kids even more alluring. Go on a weekend morning and here’s what you’ll see: tables for four with one parent feeding two kids and a baby while painlessly collecting hero points for letting the spouse sleep in. It’s tough to say which parent’s getting the better deal.

The food and the dining space are fresh, bright, and sunny as ever. Indoor and outdoor seating is available and people of all ages—grandparents, squirmy little kids, the whole cast of characters—fit right in. Women of a certain age dressed in purple suits and red hats whisk the dotted lace over their eyes away to slurp mimosas at one table as a little girl in a pajama top tries to lick whipped cream off of her nose at another. The kitchen is open to the dining room, and when one of the cooks spotted a babe in arms, he offered to make baby food on the spot. This family-friendly outlook is amply evident on the menus—Toad in a hole ($3), pancakes ($2.50), and Scrambled Eggs, Cheesy Style ($3).

The main menus offer beautiful plates of grilled fish tacos ($12), baked eggs with asparagus and pancetta ($11), and scrambled eggs with smoked salmon and chives ($11), in which the lovely eggs rest upon what appears to be an entire pound of smoked salmon. Smaller plates with interesting stuff like wood-grilled grapefruit and local honey ($3.50) or organic yogurt with fruit ($4) are available as add-ons or for those with daintier appetites. Sunnyside’s menus change often, as the emphasis here is on fresh, seasonal, local ingredients (and don’t forget the Lucky Charms $1.50.)

What else do diners need to know? The coffee: organic, bottomless ($2.50). Alcohol? Bountifully available (Mimosas $7, as well as Strawberry Wheat beer and Sakonnet Vineyards wine.) Kids’ drinks: lids and straws available; whipped cream galore on cocoa. Our server brought us little cubes of lemon poppy seed cake and homemade rhubarb jam to munch while we waited for our meals. Sweet touches like these are what create a loyal following, and we’re so lucky that The Sunnyside has arrived.

The Sunnyside:
267 Water Street, Warren, RI
phone: 401-247-1200
Open Wednesday through Sunday, 7:00 a.m.-2:00 p.m.

Vegetables from A to Z

By Hannah Marcotti

Pizza night in a house with gluten- and dairy-sensitive individuals looks a bit different than the standard dial-the-phone-for-delivery kind of approach. Luckily my crew loves mushrooms, in all shapes and sizes. Portobella pizza has become a favorite in our dinner rotation. The best part: My husband has perfected it and that means a  night off of cooking for me.

Mushrooms have become a secret weapon in cooking with many chefs, lending that “umami”  or fifth taste to dishes. Umami is intense flavor; it lingers and makes you long for the next bite. Examples of this would be Pasta Puttanesca, Portobello Pizzas, Chicken Marsala (with mushrooms) or a simple pasta tossed with olive oil, garlic and parmesan cheese. When you use umami as a guide, your food seems to have it all: texture, flavor, and balance.

Portobellas make a great vehicle for stuffing just about any filling you can whip up. I made the Veggie Stuffed Mushrooms the other night in an attempt to use up the bits of vegetables remaining in my fridge at the end of the week. They would be great with a mixture of lentils and brown rice or some chicken and cauliflower seasoned with curry. Take a chance with those in your life who have declared mushrooms their enemy and make a batch of these Portobella Pizzas!

Portobella Pizzas

4 portobella mushroom caps, wiped clean with a damp cloth

1-2 cups leftover Bolognese pasta sauce

¼ cup parmesan or Romano cheese (optional)

¼ cup ricotta or feta cheese (optional)

Preheat oven to 350. Place mushrooms on baking sheet, divide and fill with sauce, top with cheese and bake for about 20 minutes or until mushroom is soft and cheese is melted. Serve with salad or roasted vegetables on the side.

Veggie Stuffed Mushrooms

2 portobella mushroom caps, wiped clean with a damp cloth

1 cup grated zucchini

1 carrot, grated

2 garlic cloves, peeled and chopped

½ cup chopped pecans

½ teaspoon ground ginger

½ teaspoon ground coriander

½ teaspoonground cumin

2 tablespoon olive oil

In a large bowl, combine veggies, nuts, and seasonings. Mix together, add olive oil, and mix to combine, adding salt and pepper to taste.

Stuff filling into the mushroom caps, pressing down and filling to the top. Bake for 20-30 minutes in a 350 degree oven. Allow to cool, serve alongside wild shrimp and a green salad.

Hannah Marcotti is a Holistic Health Coach who helps women, and their families achieve and maintain their ideal weight, find more energy for their lives, figure out the food that works for their body type and ease family meal time chaos! She leads individual and group programs, as well as workshops on request. For more health tips and recipes sign up for her free e-newsletter at  Hannah’s Harvest, (www.hannahsharvest.com).

Reviewed by Katy Killilea

Hand your kid a beater and let her lick the bowl clean—no need to consider salmonella. This is vegan baking! In Vegan Cookies Invade Your Cookie Jar, Isa Chandra Moskowitz  and Terry Hope Romero provide vegan versions of every cookie you must make as a parent (chocolate chip, oatmeal, peanut butter, brownies…) and plenty to make when your baking enthusiasm bubbles over (peanut butter chocolate pillows*, seven layer bars*, big, soft coffeehouse hermits…). This little book matches its predecessor, Vegan Cupcakes Take Over the World, in size and scope. They’re small books that somehow include everything you want and more.

With the complicated karma of animal foods so much on people’s minds, it’s a real treat to table that issue and just have a cookie. And unlike the challenges of gluten-free baking, vegan baking doesn’t require backflips and compromises. Whatever an egg can do to a cookie, flaxseeds and water or soy milk do just as well. But speaking of our gluten-free friends, every recipe is either gluten-free or offers a gluten-free tweak. Moskowitz and Romero are thoughtful like that.

However you feel about traditional baking ingredients, all true cookie fiends should have this darling book on hand. The need for homemade cookies can strike at any time, even if you’ve run out of eggs during a blizzard.

*Follow these links to find the recipes!

The details:

Vegan Cookies Invade Your Cookie Jar
by Isa Chandra Moskowitz and Terry Hope Romero
$16.95 Da Capo Press

Vegan Cupcakes Take Over the World
by Isa Chandra Moskowitz and Terry Hope Romero
$15.95 Da Capo Press

The publisher provided copies of these books for review. Kidoinfo has no undisclosed relationship with the publisher and does not accept payment for product reviews.