This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.
One bite of our creamy, coffee-flavored dessert and you'll think you've hit the pudding jackpot. You have. It's done in minutes, low in fat and a good source of calcium.
Everyone's favorite restaurant dessert comes together in your kitchen in just 20 minutes. Same creamy, fluffy layers of deliciousness; the only thing missing is the tab.
Maybe you think Alfredo is too rich, or too complicated, for a weeknight. Think again. Our version is simple and so full of flavor, only you will know it's a smarter choice.
Crispy pork and a creamy mushroom sauce over noodles gets paired with asparagus for an easy, tasty meal that'll get your family psyched about eating smart.
