A Shorter Version
非常感谢Rosehip Farmfor on location filming.
A Longer Version
THE BACK STORY:Hey there!谢谢你过来！我是一个活在40多岁身体里的年轻灵魂。我的问题是我爱吃！所以，我必须学会如何平衡我对舒适食品、糕点和甜点的热爱与真正的全食。是的，他们必须是安慰食品。多年来，我一直在与食物的关系中挣扎，尝试不同的“饮食”，疯狂地锻炼。直到我发现真正的食物，慢食，是我保持健康和体重的关键…。当然了，consistentexercise (of which I’m not very good at as of late)! This discovery would change everything I knew about food, how I approached it, prepared it, prepared for it… and the time I spent thinking about it. It changed my lifestyle.
我和我的丈夫，我高中时的心上人，罗伯住在一起，罗伯是我在华盛顿州美丽的惠德比岛上最大的粉丝。我一直喜欢做饭good foodyet it hasn’t always been good and healthful. About 18 years ago, I made the switch to a mostly vegetarian lifestyle from a Texas born and raised meat centered, eat it at every meal, lifestyle. My switch to vegetarian eating began out of my concern for the consequences growing meat and harvesting unsustainable seafood has on our planet. Food is yet another opportunity to for me to choose how I live in my effort to reduce my impacts on Earth. My sister had a hand in influencing my decision as well, having just recently switched to a mostly plant-based diet. When friends and family discovered I shifted to a vegetarian lifestyle, some looked at me and wondered how I was still standing.
我的素食之旅: My first few years as a vegetarian were a bit challenging as I replaced a lot of the meat I previously ate with vegetarian processed food that resembles meat. But over the years, I’ve learned how to phase out almost all of the processed foods and create whole food, healthy vegetarian meals through trial and error, and with the help of lots of cookbooks and outstanding food blogs. Through my vegetarian lifestyle shift, I’ve also learned why ‘diets’ don’t work and the importance of consuming whole, plant centered food. I love sharing delicious food with others and the bounty of local and organic (when possible) produce that I prepare in my kitchen. It helps that I live amongst beautiful and productive family owned farmland that has thriving farmers markets and many community supported agriculture options. Inspiration is everywhere!
在香草和豆子之前：My professional background was previously in science education. I taught at science museums and middle and elementary school science classrooms. Although I loved teaching as a profession, as the climate of public education evolved, I found that I needed a change as my interests and motivations shifted. I took a leap and left the security of my career, after nine years of teaching, to investigate a totally different career path. I headed to pastry school exploring the world of pastry in the French style. It was a most rewarding and challenging experience. Afterwards, I worked in a little organic bakery where pastries and artisan breads are produced. In the mean time, I started Vanilla And Bean to express my creativity and love of delicious food through photography and writing, bringing you the culmination of what I have learned over the years through my kitchen, via Vanilla And Bean.
MY PHOTOGRAPHY：虽然我没有接受过正式的摄影培训，但我参加过多个小组课程，阅读过优秀的出版物，并进行过实践。很多！我继续学习和发展我的技能。我以前涉足摄影，一直很喜欢摄影，但从来没有认真过，直到我想拍摄我做的食物和糕点的照片。我有更多关于我如何处理我的摄影的信息188Bet中国风on my blogger resource page.
NO STRICT DIETING: Eating healthy vegetarian food including organic and local when possible, fruits, vegetables, whole grains, nuts and seeds is what I focus on for feeling great. While I eat a lot of vegan foods, I do eat eggs and dairy, and source those foods the same as I do plant based foods – organic and as local as possible. I enjoy sweets not only because I love creating delicious pastries, and desserts, but I enjoy eating and sharing them too. Always in moderation of course.
»上e of my most favorite things is taking a long walk on the prairie or taking a hike in the forest or mountains.
»My ideal day includes a morningchocolate green smoothie, catching up with Rob, pulling some weeds or tending to the garden when it’s warm out, snugglingClaire，我已故的猫（仍然想念她，她三年前去世了），散步，花时间在厨房准备美味的食物，拍摄我准备的东西，为我的读者创造有意义的香草和豆子的内容。
»When in season and on any given Saturday, you’ll find me at the Farmers Market or at one of Whidbey’s farm stands checkin’ out what’s in season and supporting local food.
Cooking + Baking Notes from Traci
While I cannot be in the kitchen with you, I can provide guidance through each recipe. I encourage you to use your judgment throughout the cooking/baking process and taste as you go as each person’s palette is different. Our ovens are probably not the same. I bake in a convection oven. Oven temperature fluctuations, uneven baking and burner types can vary. I cook/bake on/with propane which burns hotter than natural gas and electric. My simmer on low may mean simmer on medium for you. Use your intuition and make adjustments when needed.
I enthusiastically recommend anoven thermometer!I’ve baked in commercial bakery and home ovens, old, lightly used and brand new ovens – they all have their own personalities with temperature variations and fluctuations. Knowing the temperature of your oven is important for the best outcome, especially when it comes to baking. I keep a close eye on my oven thermometers (I use two just to be sure) when testing/making recipes for the blog so that I am as accurate as possible with including the proper baking temperatures/time in my recipes.
Working with cake batter, pastry and sometimes cookie dough can take practice and a bit of technique. If a cake doesn’t turn out just right or scones didn’t quite come together, keep practicing. Knowing how a dough should feel or cake batter should look takes hands on experience. My recipes are for非高空烘烤. For details on conversions seeKing Arthur Flour conversions page.
I’ve listed a few excellent baking and pastry books I have on my shelf that you may find helpful (these are affiliate links):
- Artisan Sourdough Made Simple– my favorite sourdough book
- Vegan Chocolate
- The Bread Baker’s Apprentice
- Bouchon Bakery
- Vegan Cupcakes Take Over the World
Most importantly, if an event is coming up and you want to make a recipe from Vanilla And Bean, please make the recipe at least one time before the event just to make sure it suits your flavor palette and needs, AND you can tweak it if needed!
Thank you for being here!我很重视你的来访，希望你能考虑留下评论或加入香草豆的邮件列表每周从我的厨房收到新鲜美味的食谱。如果您有任何问题，评论或只是想分享您所做的，请随时联系我在traci（at）VanillandBean（dot）com，或my contact page. Be sure to tag and notify me oninstagram(#vanillaandbean @vanillaandbean) if you make one of my recipes. I love seeing what you’ve got cooking in the kitchen! I look forward to hearing from you!