• 2020-eggplant-caponata
    Food,  Recipes

    Introduction to Intuitive Cooking & Recipish

    Introduction to Intuitive Cooking & Recipish! First off, what the heck is a “recipish”?? To me, a recipish is a method of cooking a dish, like a loose equation. There’s a general formula for a certain type of dish, and you plug in the various ingredients and follow certain steps to get the final dish. You start with X, then do Y, add Z, and that gives you the finished dish. Unlike a formal recipe, it does not provide exact quantities of any of the variables for the final dish. This is something that has been developed by me through . But how did I get here and how can…

  • Events,  Food,  Garden

    Spring CSA 2020 – Week 3

    Spring CSA 2020 – Week 3 starts today! This week’s box brought us the following produce for an encore: asparagus, spinach, and strawberries. The new stuff includes broccoli, bok choy, arugula, and red leaf lettuce. All of these I am very familiar with and love to eat so none will go to waste. Also, this week’s recipe card was for a kale salad with warm cranberry almond vinaigrette. Very easy to veganize – swap honey for agave and the cheese for tofu or vegan blue cheese crumbles if you have them. This recipe was not really my favorite…I prefer tangy dressings than sweet ones, so meh. What will I make…

  • spring-2020-csa-week-2-box
    Events,  Food,  Garden

    Spring CSA 2020 – Week 2

    Spring CSA 2020 – Week 2 starts today! This week’s box brought us the following produce for an encore: asparagus, spinach, and strawberries. The new stuff includes broccoli, bok choy, and red leaf lettuce. All of these I am very familiar with and love to eat so none will go to waste. Also, this week’s recipe card was for a crunchy ramen noodle salad with the bok choy. An interesting recipe that I will not be trying since I’m not a fan of eating raw ramen noodles or raw bok choy. I will probably keep it simple and stir-fry the bok choy with garlic and soy sauce. What will I…

  • spring csa 2020 - cover photo
    Events,  Food,  Garden

    Spring CSA 2020 – Week 1

    Spring CSA 2020 – Week 1 starts today! We’re trying out a CSA and we picked up our first box today! What’s a CSA? Well CSA stands for Community Supported Agriculture, which basically means getting your fruits and veggies from local farms in your community instead of from far-off sources. A more detailed description can be found here.CSAs are great because: you get to eat the freshest produce (you get what’s in season at peak freshness) you support real people running local businesses it’s more eco-friendly (less fuel used to transport your food from “farm to table”) you also may get to try new produce you otherwise wouldn’t have bought…

  • Events,  Food

    Halloween 2019

    Trick or Treat! Smell my feet, give me something good to eat!Happy Halloween 2019! Monster Apples These were really fun to make, and they look pretty cool at the end. I found the recipe here. Witches Fingers Cookies

  • autumn squash soup
    Food,  Recipes

    Autumn Squash Soup

    Autumn Squash Soup is a delicious way to warm up and get cozy while using ingredients that are in season. This recipe is a vegan inspired version of Panera’s Autumn Squash Soup. The soup itself is very easy to make, but it can involve a bit of time. You can save time by buying the shortcut version of the ingredients (pre-cubed butternut squash and a can of pumpkin puree). I usually do the squash prep the night before I want to have the soup. That way, it all comes together in a flash the night I want to make it.

  • Food,  Recipes,  Reviews

    Kabocha Croquettes

    The other night I picked up one of my favorite vegan Japanese cookbooks, Kansha, and created the Crispy and Creamy Kabocha Croquettes. It’s a very easy and delicious recipe perfect for using fall’s squash bounty. Here’s how it went: Kabocha I started of course with the main ingredient, kabocha. What is kabocha you ask? It’s a Japanese pumpkin, almost identical to buttercup squash here in the states. Its skin is dark green and hard, yet edible; while the inside is orange-yellow with seeds and guts like a pumpkin. I didn’t need to use up the whole squash for this recipe, so I simply took a sharp knife and cut it…

  • Events

    Fall 2019 at the Botanical Gardens

    It’s finally fall! Here are photos of my visit in fall 2019 at the botanical gardens: Ornate stained glass structure in the entrance of the building. Throughout the gardens there were lots of elegant glass orchid sculptures by Jason Gamrath. Four Seasons Garden More orchid sculptures! Lots of native foliage. A hanging basket and more pretty foliage. White Garden Under the arbor The Lost Hollow Cucumber plants outside the witches’ hut. Fireplace Cave Butterfly bushes 🦋 Scarecrow Stone sculptures and hut Dry Piedmont Prairie Perennial Garden Beautiful celosia argentea flowers and a visiting bee 🐝 Butterfly weed, Goldenrod, Black-eyed Susan and a variety of other forbs, grasses and shrubs. Canal…

  • Events

    2019 Rose Show

    The Daniel Stowe Botanical Garden hosted Charlotte’s 2019 Rose Show. Here are photos of the lovely roses I witnessed at this event. Enjoy!

  • Events

    CLT Asian Street Food Festival

    I went to the CLT Asian Street Food Festival hosted by CLTure. I thought it was great that the Ve-Go food truck was listed as a vendor on the online menu. Charlotte is slowly but surely getting on board with providing more vegan options in the city. Unfortunately, Ve-Go was a no-show to the event. Too bad, as I was really looking forward to those Korean short ribs! Even though Ve-Go was a no-go, I still had a nice time. I voiced my concerns to the event planner and he provided me with a few free beers. I stayed in time for the Indian dance event, and managed to get…