I’ve never done a WIAW post before, so it seemed like a good time to start . I love reading them on other blogs, as they always give me so many good ideas when I think about what I’m going to eat during the day.
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 →
Last night I had an opportunity to spend the evening at one of my vegan cooking classes, sharing information and delicious food with everyone.
I’ve taught lots of vegan cooking classes over the past few years, both in person and online, and it’s always so fun to decide what to make with everyone. There is so much amazing vegan food to choose from!
Meals have run the gamut from easy and quick, to more elaborate and fancy. Always seasonal, and always including something a little unusual. Last night’s meal included greens (always), spicy butternut squash soup, and this cake for dessert:
And we always use lots of colorful veggies…
Yes, I use my hands a lot when I talk
What’s your favorite dish to share with newbies to the vegan diet?
Back home after a few fun-filled days in Utah with Somer, but still not really back in the kitchen, so today I’m turning things over to my friend Mitradeva, a vegan chef from Berlin, who specializes in raw vegan meals. … Continue reading →
I spent yesterday driving from Southern CA to Utah to visit my amazing friend Somer. It was a beautiful drive, just over 9 hours, going through California, Nevada, the corner of Arizona, and into Utah. I first experienced the beauty … Continue reading →
So even though the weather has barely started to change down here, I’m getting ready to add some fall flavors into what I make ~ apples, cranberries, pumpkin, squash and more…. Cranberries are one of my favorites. Each year when … Continue reading →
I’ve not had any particular theme during this Vegan MOFO ~ note to self: plan ahead next year! But I am noticing some patterns happening … multiple tempeh recipes (yes, The Vegan Kitchen of Dr. Caligari even dubbed me “The Tempeh … Continue reading →