So I am glad to have sparked an interest in a new type of oil!

As I previously mentioned I have been exploring the wonderful world of cooking oils more then ever due to the gaping void of nothingness that is my bank account. Straddled with my love for cooking is my love for value. I fantasize of a world where good food does not have to be something that is elite.

Delicious, nutrient packed food is something that should be accessible and affordable, if not a requirement for consumption. Cooking with grape seed oil will assist in this endeavor.

Grape seed oil is, of course, a vegetable oil (but not the bad kind) that is extracted from the seeds removed during the wine making process. When produced traditionally, it is an excellent use of a biproduct of something we all love– Wine! However, when produced on a larger scale the oil is extracted using a nasty array of chemicals, so watch out for this when you are picking an oil to buy.

Its flavor can be described as both “nutty” and “neutral.” The smoking point is significantly higher than a fruity, dark olive oil(my personal favorite) making it ideal for frying. I personally feel it fries the perfect tofu cube because it sincerely adds a subtle nutty flavor to an unseasoned cube, without changing the overall taste like a lighter olive oil would.

I still, and forever will, use olive oil when necessary, like on my salads, or with bread and pasta, but use grapeseed oil when I can. I have also found that it makes a great alternative to butter when baking. These delicious cookies below are made with no butter or eggs! They appear strange and biscut-like but are so rich in chocolaty flavor because the fatty content does not hide the true taste of quality cocoa.

I usually cry after making cookies due to failure.
But but not tonight! I have found success.

Chocolate Treats