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Trees are sporting new leaves, kittens are turning into cats, and this week, my own little girl is becoming a teenager. With so many natural changes going on, it seems fitting that this blog is about...
I have a real admiration for collards and other greens because they are survivors. Tomatoes, eggplants, and other warm-weather vegetables are delicious, of course, but they have it easy, basking in t...
From a nutrition standpoint, I've never felt bad about using frozen vegetables; I've always believed (and new studies back me up) that vegetables that are frozen just after harvest actually retain mo...
I love this time of year, when I can go to the grocery store and buy as much asparagus as I want without taking out a second mortgage on my house. But the problem with asparagus, from a food blogger'...
I'm coming up for air. I've spent the past couple of days working on the redesign of Fatfree Vegan Recipes, the website that spawned this blog. Although the really tricky stuff like coding and css an...
What can I say about these cookies? Should I start with the fact that they contain no white flour, only oatmeal and whole wheat? Or is it more important to note that they're sweetened with pure maple...
I don't usually write about the Superbowl. Heck, I wouldn't usually even know it's going on, but this year it is a Very Big Deal around here. After 43 years, the Saints have made it into their first ...
Special note: I've just announced a new project I'm working on on the FatFreeVegan Facebook page (hint: it involves Nava Atlas and a new cookbook). Check it out, and while you're there, become a FB f...
In the winter, I suddenly find all of my favorite fruit desserts—smoothies, sorbets, frozen yogurts—completely unappealing; just the thought makes my teeth hurt and makes me want to curl up in a blan...
One of my favorite ways to cook collard greens—and the best way to get my daughter to eat them—is to simmer them in soup. There's something magical about adding a huge pile of greens to a pot, an amo...
Sometimes I get carried away with combining ingredients when I should just keep it simple. After reading in Saveur about roasting radishes, I ran right out and bought some. And then I thought, why no...
Welcome to 2010! It's a new decade as well as a new year, and perhaps because of that, more people than usual are making resolutions to eat healthier. From PCRM's 21-Day Vegan Kickstart to my own Eat...
There are certain recipes that fall into a category I call "Louisiana Church Potluck Dishes." These are dishes that I grew up eating regularly because they were staples at the monthly "...
I hope you enjoy this "rerun" of a recipe I associate closely with Christmas. It's my low-fat, veganized interpretation of the fig-filled cookies my husband's grandmother always made for Ch...
Most of the holiday food traditions in my family seem to involve oranges. October through January is citrus season in southeastern Louisiana, or at least in my parents' garden, so both Thanksgiving a...
When I returned from my cruise, one of the first things my daughter said to me was, "I'm really glad you're home, but I just wish you cooked as well as Dad!"Gee, thanks a lot. And huh???So ...
I'm back! Sorry to leave you without new recipes for so long, but I have to admit that I needed a vacation. Now that I'm home and Thanksgiving is over, I have lots of plans for new recipes. Unfortuna...
I'm leaving you—and my husband and child—for a little over a week. By the time you read this, I will be cruising the Caribbean with my parents and sister. But at least I'm providing you with a new ho...
My daughter and I go kind of pumpkin crazy this time of year. It starts when we see the first small pie pumpkins in the grocery store and she convinces me that we just have to have one. She takes it ...
I don't post a lot of stir-fry recipes because, as I've mentioned before, I tend to make them by feel, adding whatever amounts of vegetables and sauce feel right. Since I usually use the same basic i...
I used to love biscuits. I was raised on my mom's Bisquick biscuits and sometime during college graduated to baking and devouring Southern-style biscuits made with White Lily flour and lots of butter...
At the farmers' market a couple of weeks ago, I picked up two butternut squash that were each about the length of my hand. Since I love roasting butternut with a touch of lemon, I was considering coo...
(A huge thank you to all of you who have donated to Farm Sanctuary so far. We're almost 3/4 of the way to our goal!)Unlike a lot of people who love to cook, I don't tend to pick up cookbooks and read...
My daughter E had her first turkey when she was in preschool. Her class was learning about Thanksgiving, coloring pictures of turkeys and folding paper into pilgrims' hats, and her father and I decid...
With okra, as with most things in life, size does matter. When you're talking okra pods, smaller is better—tender and tasty. Let them grow too big and they become tough and woody. However, when it co...
High Noon Café, the only vegetarian restaurant in Jackson, Mississippi, where I live, serves the most unusual veggie burgers, bright red with beets and soft in texture from the tofu. The first time m...
I love barbecue, but I have to admit that I don't always take the time to make my own sauce. The bottled stuff is so quick and easy, though I have yet to find a brand that I really like. I may stop u...
While I personally didn't manage to coax a single squash out of my insect-infested garden this summer, some of you are lucky enough to be reaping in piles of the stuff. So the zucchini part of this r...
It's not often I get to have dessert for breakfast and consider it a healthy meal, but that's exactly what I did yesterday. A sudden craving for something frozen and sweet got me thinking: Why are so...
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