I love brussels sprouts. Totally. And I think it’s a new thing, because I actually don’t ever remember having them when I was growing up. Hmmm…. string beans from a can. Creamed corn. Carrots & peas. And there was some … Continue reading
So now everyone in the US has finished with their Thanksgiving feasts, and there are still leftovers hanging around (right?). Some of it goes fairly quickly – leftover seitan, potatoes, and cranberry sauce make lovely sandwiches But what about the … Continue reading
As you might be able to tell (from this and this), I love cranberries and oranges together. There is something about that sweet-tart flavor that’s incredible to me, and this particular smoothie also incorporates the wonder ingredient tahini. Tahini is a … Continue reading
This was one of those spur of the moment recipes ~ I wanted the ease and comfort of a bowl of kitchari, but wanted to change up the flavors a bit. Since it’s fall and everything tastes better with nutritional … Continue reading
Welcome to the November 2013 Virtual Vegan Potluck! This is my third VVP, and it’s so fun to be a part of this incredible group of bloggers who come together with their amazing creations twice a year. Thanks to Annie … Continue reading
I’ve been on a cookie tear this weekend. Friday, I made a batch of Vegan Richa‘s Nan Khatai cookies for a Diwali celebration over the weekend. While mine spread out and didn’t stay in neat little balls like hers did, they tasted fantastic! Like spicy, chewy sugar cookies. Incredible.
And Saturday, I wanted to make something to have at home. I’ve been in a peanut butter mood lately, and also craving snickerdoodles… so I combined them both ~ thus, the Peanut Butter Snickerdoodle!
These are nice little cookies, with some fat and protein to take the edge off of the sugar, and a chewy, cakey texture. Great with some pumpkin spice tea! Continue reading
As I was learning to become a better cook, the one area that took me longer to learn was the art of spicing (yes, it’s still a work in progress!). As far as I was concerned, a dish of pasta with a tablespoon or so of cayenne was “spiced”. Unfortunately, no one that I served it to agreed .
I very quickly became aware of the subtleties needed in making a dish perfectly spiced, something my Indian friends had down. And I was on a mission to learn ~ I traded yoga classes for Indian cooking classes, and for every dinner with friends I was in the kitchen, trying to learn as much as I could. Now I can make a respectably-spiced meal, certainly not the same quality as those who taught me, but good enough…
Desserts, however, are a whole different story. While I can relate to the ingredients in a curry or dal or vegetable dish, Indian desserts are out of my league. Many of them are made with ghee, and it would be beyond me to veganize them and replicate the flavor. But not to worry, Richa has come to our rescue! Continue reading
I’ve been wanting to make a bread like this for a while – using the flavors of sweet banana and nutty pecans in a yeasted bread, rather than a quick bread. Actually, I read a book about 12 years ago … Continue reading
I know I’ve been pretty much awol for the past couple of weeks. After posting most days of the month for Vegan MOFO in September, I’ve kind of taken it easy over the past couple of weeks. But ~ the … Continue reading
I was so excited a few of months ago when I discovered that vegan butterscotch extracts exist. I don’t quite know why I never thought about it before, I somehow thought that that amazing butterscotch flavor would have to be … Continue reading