Introducing Hidebound Foods!

My dear friend, Vegan Chef, and Diabetic Wellness coach has started Hidebound Foods - a place to get real sourdough bread, yeasted breads and vegan creations in New York (shipping available!).

“Hidebound foods began with a mom of three and a box of mystery muffins. While preparing breakfast one morning, she turned the package over, scanned the cryptic ingredients, and questioned herself - What am I even feeding my kids?

That moment sparked a mission: to bake English muffins that were real, simple, and genuinely nourishing.

When she began sharing them with friends and neighbors, the reaction was swift and certain: Wait… why aren’t you selling these?

Alicia, the heart and hands behind Hidebound Foods, is a professionally trained, health-supportive chef with a deep passion for honest food. Feeding her family well isn’t just a value — it’s a calling.

Now, she’s bringing that same care to her community, one delectable bite at a time.

Find her at www.hideboundfoods.com and www.instagram.com/hideboundfoods/#

Alicia Kwok

English Muffin, Sourdough Bread, and Vegan Bark

BLUE HUBBARD SQUASH SOUP

1 Blue Hubbard squash (or Kabocha or 2 acorn) – you need 3-4 cups of flesh

3 tbsp coconut oil

1 tbsp olive oil

3 – 6 cloves garlic

2 cups veggie broth

1 can coconut milk

1 tsp turmeric

dash of dulse

dash of nutritional yeast

sea salt (1-2 tbsp) and black pepper to taste

Hubbard squash was known as the squash of the aristocracy due to its sought-after nutty flavor  and smooth, creamy texture.

Preheat convection oven to 375 degrees F. Cut squash and remove seeds (these can be toasted  while the squash bakes: coat in olive oil and salt and bake until crispy at the edges). Place on a  large baking sheet and roast for 30-45 min until soft.

Sauté coconut oil, garlic and spices for a few minutes in a large saucepan until fragrant. Add broth  and squash and simmer and salt to desired taste. Add coconut milk and stir. Remove from heat  and add an olive oil float. Transfer by cup to a blender (only 1/3 full as it can splash due to the  heat) and blend in batches, transferring to a clean bowl. When all is blended, return to saucepan to  reheat. Enjoy!

CASHEW CREAM GRAVY

3 cups cashews, milled in blender (or almonds, soaked overnight)

2 cups Cremini and Shiitake mushrooms (sliced or chopped)

2 cups veggie broth

2 tbsp cassava or chickpea flour

3 cloves roasted garlic

1 shallot or 2 Cipollini onions

1 lemon (juiced)

1/2 to 1 cup water

1 tbsp nutritional yeast

1 tbsp sea salt (to taste)

1 tbsp poultry seasoning

Dried or fresh sage

In a medium saucepan, sauté mushrooms with onions, shallot and garlic until softened.  add flour and stir. Pour in broth and seasoning and bring to a simmer. Blend nuts, lemon  and water to make the cashew sauce. Add water until you reach a smooth consistency.  Remove saucepan from heat and add cream sauce, stirring until warmed. This gravy can  be rewarmed without worrying about separation. Sprinkle on some sage. You can also  blend in the blender for a smoother gravy.