It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at email@example.com.
Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at firstname.lastname@example.org.
Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at email@example.com.
Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at firstname.lastname@example.org.
Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at email@example.com.
Agave nectar sweetened vegan cupcakes
My childhood friend Summer Genetti is the pastry chef at Chalk. I met up with her shortly after the Covington eatery's opening earlier this year and sampled her vegan chocolate cupcake, one of five mini treats served in her signature Flight of Cupcakes. If I hadn't known in advance the cupcake was vegan, I wouldn't have been able to tell the difference. Most diners don't either, said Summer.
All of which makes this vegan chocolate peanut butter mousse-filled cupcake recipe tempting to try this April Fool's Day. But you don't have to be vegan to try and enjoy a vegan recipe; the cupcakes are made without dairy, eggs and sugar, so they're cholesterol-free and diabetic-friendly, too. The sweetener here is low-glycemic agave nectar.
The recipe comes from Ania Catalano, author of the new "Baking With Agave Nectar," featuring more than 100 agave-centric recipes, many of which are vegan, gluten-free or both. I've never experimented with agave nectar, but this cupcake recipe looks and sounds so good it may just be the time to try it.
Anyone ever use agave nectar? Do you have any recipes or tips to share?