C'est La Vegan

Before moving to California I’d never eaten a pluot before.  I wasn’t sure if they just weren’t available in Chicago, or if they didn’t even exist back then, but I did a little research and found this article, which explains what they are as well as their origin. I’ve been happily enjoying pluots for the [...]

Even though all the kiddies are heading back to school and we’re approaching labor day, I kind of feel like summer is just starting because it’s finally gotten really hot here. When it’s super hot out nothing tastes better to me than a simple and refreshing salad, and this Corn-Quinoa Salad from Vegetarian Times makes [...]

Whenever I get my new issues of Vegetarian Times or VegNews in the mail, the first thing I do is check out all the recipes and mark what I want to try.  Unfortunately I usually forget all about them in the chaos of Saturday baking, and then I find myself at our Farmers’ Market booth [...]

Neither my husband nor I are really into Valentine’s Day.  We’ve done some fun stuff in the past and some years decide to do gifts, but the idea of going out for dinner on one of the busiest nights of the year just doesn’t appeal to us.  Why does it have to be that one [...]

As promised, here’s the recipe I made with the not-so-firm Cashew Goat Cheese I wrote about yesterday. It’s an insanely simple, yummy, and beautiful Tomato Tart! I’d made the cheese for a get together we were having, and was thinking I’d just put the two logs out with crackers and crostini.  I realized that the [...]

I thought I’d kick off Vegan MoFo with some vegan cheese!  If it weren’t for cheese, I think a lot of people could easily go vegan.  I used to LOVE cheese.  Who am I kidding – I still do!  I just don’t let myself eat it anymore.  Growing up in the Midwest, so close to [...]

The title of this dish is a mouthful, but it’s actually much simpler than it sounds.  It’s really just a mish-mosh of recipes I’ve been wanting to try for awhile now.  The first recipe is the Almond Feta with Herb Oil from the April edition of Vegetarian Times magazine.  This recipe takes patience, but most [...]