My friend recently moved and decided she no longer needed her waffle maker, and I was the lucky recipient! I’m a little concerned she’s going to demand it back after she sees these photos...
So roasted chickpeas have been all over the internet for a while now, but I never got around to trying them myself – and now that I have, I wonder why I waited so long! They are a delightfully ...
I buy and cook with enough produce that I feel like I’ve gotten a pretty good handle on how to store most things and how long they last (you’ve all been using my handy printable storage c...
I love soups, especially the kind where you can just throw a bunch of stuff in a pot and walk away, and come back to a flavorful and healthy dinner. This soup delivers admirably on that front –...
So you’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be ...
So you have an urge to make something requiring overripe bananas, like banana bread, or my german chocolate cake. But you don’t have any overripe bananas, and you don’t want to wait a few...
So these are like meatballs – but made with beets! Hence, beetballs. If, when making or serving these, you feel compelled to loudly and repeatedly sing (to the tune of the old Batman theme song...
So apparently I’m on a dressing kick lately – first my raspberry vinaigrette, then carrot ginger dressing, then mushroom gravy, and now I’ve figured out how to make thousand island ...
My first attempt at making vegan gravy was, to put it nicely, gross. A weird blend of broth, spices, and nutritional yeast, it was kind of orange and runny and just generally nothing anyone would wan...
So if you were looking at my last post and thinking “man, I wish I had a quick and delicious lettuce wrap recipe to use that with!” (You were thinking that, right? Of course you were) Tod...
This is a the best kind of dressing – super easy to make, but it tastes interesting and complex enough that it comes across as fancy. Add in that it has almost no oil and you’re really go...
So I was looking up traditional Irish recipes to see if I could make something to blog about for St. Patrick’s Day (anyone like how I completely blow past Thanksgiving, Christmas, ValentineR...
****This giveaway is now closed – the winner is announced below****I’ve talked about it before, but I love my main knife, a Victorinox Fibrox 8-Inch Chef’s Knife, for several reason...
I think one of the important things with vegan cooking (or really any dietary restriction cooking) is to accept that certain things can’t be imitated exactly, but that you can often create some...
As I promised yesterday, here’s a wonderful way to use up any leftover artichokes and hearts of palm you may have from a salad, or you can just go right ahead and use a whole fresh can or bag o...
This salad was inspired by one I got at Trader Joe’s, and is wonderfully light but with enough flavor and heft to it that it feels like a satisfying meal. And it’s super easy to throw tog...
For some reason, whenever I go to make enchiladas or any sort of dish involving enchilada sauce, I always seem to forget that particular ingredient. This means I have learned to make my own from toma...
When Marly and Allyson approached me and asked if I wanted to be part of their “Panera Bread Gluten Free Dream Day,” I was of course more than happy to be involved. Apparently there aren&...
So I previously mentioned that I wash my clothes with Dr. Bronner’s soap, and that still works great, but last week I was walking around a farmer’s market and saw a booth selling somethin...
Have you ever had risotto? It’s so creamy and smooth and decadent you’d swear it was covered in butter or cheese (and it often is!) – but did you know it’s really easy to make...
Can I just tell you how fun it is to try a recipe and have it fail miserably? No? Nobody on board with that one? But you’re forgetting about the part where you make changes and try it again and...
Bruschetta has got to be one of my favorite appetizers for dinner guests – it’s so easy to make and people can eat it with their hands, but it’s still pretty and classy. If you̵...
It’s funny how the way we are raised and the experiences we have affect our perceptions. For example, in my family we always made mashed potatoes from scratch, and we made them fairly often, so...
I am naturally strawberry blonde, which means my hair is sort of dirty blonde with a slight red tint to it. But sometimes I like to punch up the red and make it a little more vibrant. The only proble...
Mashed potatoes have always been one of my favorite foods. I don’t know what it is about them, but they are just so nice and soft and starchy and delicious. They are also one of the first thing...
I’d definitely have to say that lunch is my weak point. If there are no leftovers from the previous night’s dinner I am often at a loss as to what to do. I’ve also been reminding my...
“Greener Every Week” is my ongoing series in which I do one (cheap, easy) thing every week to make my home or lifestyle more healthy & eco-friendly. Whether you use them for leftovers, taking you...
There’s a mediterranean restaurant near my parents’ house that serves an awesome plate of four different dips (and a big bowl of pita bread) – I believe it includes a regular hummus...
After last week’s jackfruit pulled pork post, which was inspired by a recipe at Pure Luck (an LA vegan restaurant that is, sadly, closing) I decided to take advantage of the whole friend-of-a-f...
I’ve always loved pink sauce – in case you’ve never heard of it, it’s basically marinara sauce with a bunch of cream added, making it creamy and pink and delicious (and fatten...
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