Baking

Today is a good day. Though I feel a little rough (stayed up very late taking care of business), I am so pleased to be able to write that my new EBOOK and new printed COOKBOOKS are now on sale at Blurb.ca !!! The image above is the cover page of my new healthy cookbook, Every Day (SUPER)food.   The book is available on blurb.ca for purchase and here , on Baking Backwards , in my own little online store. I am selling the ebook for only $4.99 which is a bargain considering it is 130+ pages of my best recipes and photos! ABOUT THE BOOK: Every Day (SUPER)food is a 130+ page printed book and ebook devoted to affordable SUPERFOOD recipes for every day of the week. The recipes span breakfast, lunch, dinner, dessert and drinks. They ALL involve healthy superfoods. They are all allergy-friendly. They are all vegetarian. They are all gluten-free. They are all dairy free.  They are all sou free. Almost ALL of the recipes are vegan. The majority of the recipes are grain-free...

I really enjoy rhubarb and I love that more and more bloggers are embracing the versatile vegetable too. I've seen rhubarb syrups and cocktails, rhubarb oatmeal creations, and pies and crumbles galore. While browsing instagram a few weeks ago I saw a picture of stewed rhubarb on oatmeal. It looked delicious but also mysteriously resembled pulled pork! I started to think...could rhubarb stand in for meat in a vegan "pulled pork" style entree?! Why the hell not! So, into the kitchen I went, rhubarb in hand, to get to work on a very new, very cool new way to use this delightful vegetable. I started by roasting the rhubarb in the oven. I decided to throw a few fresh figs in as well assuming they would lend a nice sweetness and softness to my dish. They smelled delightful in there as they caramelized and shrank in the intense heat of my oven. Once they were both oozy and roasted, I threw them in my food processor along with some ingredients to mimic barbeque sauce flavour. Pul...