2011 October
Happy Halloween! Pumpkin Coconut Curry with Dry-Fried Tofu
I can’t resist the small pie pumpkins that appear in stores this time of year – always it seems, in huge piles in giant cardboard boxes. So many cute pumpkins! Usually I roast them and …
View FullDid You Know?
I’m as addicted to food and cooking magazines as much as I am to cookbooks (see An Autobiography in Cookbooks for more on that) and after several months, old issues start to pile up and …
View FullChocolate Creme Pie
No self-respecting vegan could hold her head up if she didn’t offer a recipe for chocolate creme pie – and the reason is – it’s just so damn good and easy, that to withhold the …
View FullMiddle Eastern Lentils & Rice w/ Lemony Salad
I love just about anything with lentils; they’re quick to prepare, inexpensive, tasty and as they cook down they kind of melt and give way and add a nice creaminess and body to soups and …
View FullBait & Switch: Another Reason Not to Eat Fish
As if it weren’t enough that the oceans are being depleted of life and that the fish that are left are toxic with heavy metals…Now you’ve got a nearly 50% chance that the expensive tuna …
View FullA Delicious Failure: Sunken Chocolate Cakes
Poking around the overburdened shelves of cookbooks in my garage I came across the big, beautiful volume called Death by Chocolate Cakes by Marcel Desaulniers and got it into my head that I really needed …
View FullSuper Broccoli
Usually when I hear the words “scientist” and “food” used together, my hackles rise. That was the case this morning when I saw the headline announcing that British scientists had developed a super broccoli which …
View FullSprout It Out
Right next door to a small Mexican restaurant (where they’ll make you a vegan burrito if you ask) in an industrial part of Salt Lake City, there’s a small, unassuming store that’s easy to miss. …
View FullSimple Side Salad w/ No-Oil Vinaigrette
I know, I know – a salad is to a vegan what a sock is to a shoe, or what jelly means to peanut butter: totally obvious. But don’t underestimate a good salad! I’m often …
View FullRice and Beans with Greens and Artichoke Hearts
This is an extremely satisfying and flavorful play on one of my favorite – and classic – combinations: rice and beans. The basis for this is a recipe by Laura Ulm that is featured in …
View FullMorning Fuel, Made the Night Before
This post is a bit of a cheat. A variation of this morning cereal recipe already exists on my other blog, Dough, Dirt & Dye, but it’s worth sharing again – and this recipe is …
View FullGoodbye, Basil
The night before we expected a hard frost, Kel picked as much basil as he could and sure enough, the frost wiped out nearly everything in the garden – including the Thai and Italian basil …
View FullC’mon Baby (Don’t Fear the Vegan)
A recent Wall Street Journal article quoted a vegan baker in Columbus, Ohio as saying, “Middle America is turned off by vegans,” and, well, I think she’s probably right. At least my personal experience tells …
View FullUnder Construction
I am furiously working behind the scenes to get my new food-centric blog up and running. Please come back to try delicious vegan recipes with an emphasis on whole grains, unrefined sugars and low-fat goodness: …
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