Anyway, moving to the topic of food, this is a recipe that I made over the weekend, so that I’d have it for Jan 1... Read More
Vegan
I’ve made a lot of vegan cheese sauces and mac n’ cheese sauces in my day. I’d venture to say that this is my... Read More
To be honest, I made this cake because it’s something I’ve wanted to make for a while now and for the following reasons: Cake is... Read More
This dish isn’t quite pasta salad, and it isn’t quite a traditional pasta, either: it’s something in between. The vegetables get roasted as you’d roast... Read More
I’ve mentioned in past posts that I love adding tofu to rice & beans: it gives the dish extra plant protein, heft, and texture. In... Read More
To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan... Read More
There’s no shortage of ways to add creamy texture to vegan soups. You can use whole cashews, cashew cream, a non-dairy milk, or even nut... Read More
This blondies were, as the title sort of suggests, intended to be cake. I was thinking about a light, fluffy, chocolate studded snacking cake. It’s... Read More
Other things I love about this supper: umami from the mushrooms. A splash of white wine (optional) if you’re feeling kind of fancy. And the... Read More
In the book, Brandi relays the story of how her husband’s health struggle with gout compelled her to explore a plant-based diet. Now she, her... Read More