I’m still here! It’s been a typically crazy May and June and I’ve been nursing a knee injury with loads of PT so I don’t totally embarrass myself in my August triathlon. I’ve been cooking, creating and taking photos but haven’t spent time editing or writing too much. Somehow I found some time to breathe … Continue reading
Yay! Lemon cake Take 2 was a hit! This time around I chose to work from Chef Chloe’s Lemon Olive Oil Cake recipe since I had almost everything on hand and loved that the recipe lacked refined sugar – bonus! I went in skeptical after my last lemon cake disaster and made sure to warn … Continue reading
Welcome to the May 2013 Virtual Vegan Potluck! 169 bloggers from around the world sharing vegan recipes – what could be more yum?! I’m happy to be participating, although truth be told I intended to wow you with a fabulous dish I learned how to make in cooking school in China. But life got … Continue reading
When I saw this recipe for Chickpea Flour Omelets on FatFree Vegan Kitchen, I immediately pinned it and put gram flour and black salt on my shopping list. I’ve never used either and I love trying new ingredients. Yes, I’m a little geeky that way. I’m also looking for unique meal ideas and recipes … Continue reading
Here we go! One of the basic recipes I promised for those who are new to veganism or being non-dairy, or for those who are tired of paying too much for less than mediocre processed fake sour cream. About 15 years ago, I was plagued with horrible sinus congestion/pain. It was so bad that prescription … Continue reading
Love banana bread? Make this now. Seriously. I was feeling a bit skittish about baking again after my big birthday baking fail, but needed a simple dessert for a cookout this weekend and I had 4 super ripe bananas staring at me. Since I continuously battle sugar addition, I made this recipe – no refined … Continue reading
An icon to me, anyway, presented here in humble form. When I first started consciously reducing my meat consumption, portobella mushrooms became a staple. We’ve always grilled a lot and I found portobellas to be a hearty sub for steak, burgers and one day, about 10 years ago, I added leftover marinara, fresh herbs and greens from … Continue reading
