Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments

We’ve tried a number of bagel and soft pretzel recipes now, and this one is by far the best! The flavor that comes through with the overnight rising is unbelievable, and boiling them in honey water instead of baking soda makes it taste legit – just like a bakery in Toronto I used to goContinue reading “Best Fluffy Toronto Twister Bagels: #205 of 1000 Sustainable Food Experiments”

Dutch Crunch Rolls: #202 of 1000 Sustainable Food Experiments

Dutch crunch is a popular sandwich bread here in the San Francisco Bay Area. In Europe, it’s called Tiger Bread because of the striped pattern on top. It’s a soft bread on the inside with a crispy rice flour topping that bakes into a crunchy crust. Many thanks to Aparna for inspiration. This is partContinue reading “Dutch Crunch Rolls: #202 of 1000 Sustainable Food Experiments”

Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments

June means summer is almost here, and the weather is good enough to fire up the barbecue. How about a tangy lemon garlic marinade and a bright cucumber mint salad to go with your freshly baked pita bread? Sounds good to me! You’re all invited for dinner. 🙂 This is part of our 1,000 Food Experiments toContinue reading “Lemony Chicken with Homemade Pita and Tzatziki Salad: #198 of 1000 Sustainable Food Experiments”

Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments

If you love a good chicken salad sandwich but want to eat a more plant-based diet, here’s an idea: make it out of chickpeas instead of chicken! Celery, mayo, pickles, dill, fresh crusty bread, all the good stuff. And friendly for the planet too. 🙂 This is part of our 1,000 Food Experiments to create sustainable mealsContinue reading “Chickpea Salad Sandwiches: #197 of 1000 Sustainable Food Experiments”

Grilled Mozzarella Sandwich: #63 of 1000 Sustainable Food Experiments

Mozzarella in carrozza is kind of like the Italian version of a grilled cheese sandwich, crossed with the French toast method of dipping the bread in egg before cooking it. We used leftover ciabatta bread in this recipe for a quick weekend lunch. This is part of our 1,000 Food Experiments to create sustainable meals for our family andContinue reading “Grilled Mozzarella Sandwich: #63 of 1000 Sustainable Food Experiments”