There are many reasons you should check out Maggie‘s blog, She Let Them Eat Cake. Scrummy recipes, always gluten-free and refined-sugar-free, usually vegan, like Vanilla Chocolate Chip Ice Cream (pictured above and below) or Gluten Vegan Apple and Pumpkin Breads. Maggie’s engaging writing. Her creativity (pirate cupcakes!)
While those are all great reasons, I have two more reasons. One is, she leaves the best comments on blogs. She really does. She’s always asking great questions or relating to an experience of her own – I wish I left such comments on other blogs. Of course, I have still not responded to several of Maggie’s questions like, should one always soak lentils (yes, as lentils are often gritty and it cuts back on cooking time, though soaking is not mandatory like with other legumes), what does popping mustard seeds do (I make them pop because most Indian recipes say to do so, so I never actually thought about it, but I think it is because they get a little puffier and tastier that way, so mainly for textural reasons, I suppose), and do I use my dehydrator for something other than kale chips (yes, I made huge batches of sundried tomatoes this summer, and make crackers and granola and buckwheaties in it, and candied ginger for my husband, but let’s face it, the most fun thing I dehydrate is the kale chips). Ok, so there’s three questions answered. And she gave me an idea for a blog post on what I make in the dehydrator.
So yes, Maggie leaves the best comments, and, she loves dips and crackers as much as I do. In fact, when I first decided to adopt her, I had grand plans of making all dips and crackers for this post. And then I saw Maggie’s recipe for Vanilla Chocolate Chip Ice Cream and decided it was the best way to inaugurate my birthday ice cream maker. So I made the ice cream. And it was good. So good. It also eradicated my fear of making vegan low-sugar ice cream. I used Maggie’s recipe but substituted 1/3 cup agave for the maple syrup.
I also made Maggie’s Roasted Carrot Hummus, which was amazing. Tangy and carroty and satisfying. I made the recipe as written.
I used the hummus in a lunchbox, stuffed into a brown rice tortilla with roasted chilies:
I see this hummus becoming part of many lunchboxes in the future (speaking of, have you seen the Today’s Lunchbox series?). There were more recipes I wanted to make than time, as always happens with Adopt a Gluten-Free Blogger, an event that Sea of Book of Yum created a couple of years ago and hosted this month. Fortunately, I get to try many more of Maggie’s recipes in the coming months, even when the adoption month is over. In the meantime, do check out Maggie’s blog. And leave a comment.
General Disclosures & Disclaimers