Vegan Chocolate Chip Cookies
A childhood fave made vegan-friendly
#Turnip vs #Turn Up
Once upon a time, Friday night was reserved for the #turnup. Generally, it began with the reluctant acceptance of a happy hour invite and ended hours later in a cracked Denny’s booth. At some point, the shenanigans lost their luster and my preference for doing my Friday night drinking (wine, natch) in the peace and quiet of my own home, swaddled in the comfort of a good pair of pajamas and the make-believe world of a binge-worthy Netflix series emerged. That is until I discovered the best thing ever… GROCERY SHOPPING ON FRIDAY NIGHTS Ok, ‘best thing ever’ might be a bit of a stretch but bear with me. Imagine…
Cashew Ricotta & Meatless Meatballs – Oh, My!
Lately, I’ve been having this craving for pasta. You know the kind – creamy, gooey, carb-loaded pasta smothered in marinara and cheese, plenty of basil and a little spice. Preferably, baked in an oven till it bubbles and the edges turn crispy. Prior to going vegan, I was suspended in low-carb purgatory with the occasional break for potatoes or bread but never, ever, EVER pasta. But this was a craving that had to be answered, so I hatched a plan (and a recipe) to put it to rest. Spinach and Chia Seed Fettuccine with Fire Roasted Tomatoes, Cashew Ricotta & Meatless Meatballs There are a few special items needed for this…
How To Make A Week’s Worth of Vegan Lunches for $15 at Trader Joe’s
One thing pretty much everyone can agree on when it comes to veganism is that it can REALLY suck for your wallet. I, myself, spent big money my first few trips to the grocery store buying new products to try and restocking staples. That start-up cost can be a major deterrent – especially for students and families – but it doesn’t have to be that way. Now that I’m more settled, I have a better understanding of which ingredients will stretch my moola without boring my tastebuds. This article from Spoon University is an excellent guide for those of you just getting started or still getting the hang of it. Eating…
Vegan French Toast is a Thing, Y’all
At this point, I know I shouldn’t be surprised at some of the vegan options available. More and more I realize there’s nothing a determined vegan with a full pantry and a strong blender/food processor can’t replicate or improve. However, I had no idea this extended to a classic breakfast favorite like french toast. I knew about the vegan pancakes. I’ve MADE them even. But, in my mind, french toast was an entirely different beast because eggs were the foundation of the recipe. This example from Scramble here in Scottsdale proved otherwise. Concocted using a vegan vanilla custard and sturdy, French baguette, it was equal parts sweet and satisfying with a great texture.…
What’s in a Word (Veganism)
Ugh. Honestly, I think it was the bacon that finally did me in. An overabundance of the cloyingly fat-laden, skin searing meat candy known as bacon made my taste buds flip. One day, in the midst of my Atkins/low-carb/keto madness, I looked longingly at an apple as I shoved another forkful of bacon & some egg mixture into my face and I thought ‘enough is enough’. How does a diet that says apples are ‘bad’ for you but bacon is ‘good’ really healthy? How does that make any logical sense?! I happened by veganism innocently enough. There was no binge-watching of documentaries or huge epiphany. Just, one day, I looked at…
Blueberry Bliss
I realize breakfast was hours ago, or, depending on the quality of your local brunching options, is currently headed blearily into a 3rd mimosa, but, BUT, I made these muffins for B and had to share these muffins.
What the F Did I Put in Here?
My adventures in cooking have been just that – adventures. I’m a “feelings” cook. An intuitive adder of spices in love with the idea of being that Nonna with a million secret recipes and an uncanny knack for deliciousness. So uh…I am on my way there. The benefit of many (MANY) failed experiments is that I now know the basic rules. My greatest misstep these days is the occasional over-salted dish. At least, that was the case before I became vegan. Now, where I once posessed absolute certainty on how long to pan sear a steak, there is only tofu-induced confusion. Documenting my new cooking attempts here is just as…
(Vegan) Taco Night!
Living in the Southwest I’ve grown to LOVE Mexican food. Most of the dishes focus on fresh ingredients, bright flavors and just the right amount of spice tempered by avocado or sour cream. Now that I’m vegan I’ve been getting my fix at home with dishes like this one. Vegan Quinoa & Black Bean Tacos with Blue Corn Tortillas Ingredients Blue Corn Tortillas 2 cups Black Beans 2 cups Corn (fresh or frozen) 3/4 cup Chopped Onion 1 cup Purple Cabbage 2 Limes 1 cup Quinoa (uncooked) Fire Roasted Tomatoes or Salsa of Choice 1 large Avocado 1-2 tablespoons Cooking Oil of Choice Cayenne Pepper (to taste) Lawry’s Chili Garlic…
