• 2020 spring csa week 4
    Events,  Food,  Garden

    Spring CSA 2020 – Week 4

    Spring CSA 2020 – Week 4 starts today! This week’s box brought us the following produce for an encore: asparagus, spinach, lettuce, broccoli, and strawberries. The new item this week is green cabbage. All of these I am very familiar with and love to eat so none will go to waste. This week’s recipe card was for a bacon quiche…so of course I challenged myself to create a vegan quiche instead. I used extra firm tofu along with sauteed veggies and spices to create the quiche. It ended up being very crumbly, so next time I will skip the tofu (or try silken tofu) and try out a different base.…

  • 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…

  • tvp tacos
    Food,  Recipes

    TVP Tacos

    TVP tacos! What’s TVP you ask? TVP stands for textured vegetable protein. It is a high fiber, high protein, soy based meat alternative. It is usually dehydrated when purchased, it’s texture resembling a really crunchy cereal. But after rehydrating it gives a very meaty texture comparable to ground beef, which makes it a perfect protein for tacos! To make the tvp tacos, first get out a pan and put it on medium high heat. Add some vegetable broth to the pan and let sit until boiling. Then add the tvp and stir. The tvp should absorb the vegetable broth like a sponge. If it’s too dry, add more broth. If…

  • 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…

  • roasted potatoes
    Food,  Recipes

    Roasted Potatoes

    Ahh roasted potatoes, one of the easiest ways to eat this simple yet absolutely delicious vegetable. Well what makes a roasted potato? Heat. Dry heat. Oven heat. For a while. Maybe 30 minutes or up to an hour depending on the oven temperature and the size of your potato pieces. How can we make the roasted potatoes extra delicious? Add lots of flavorings! Like spices and herbs. This time I used garlic powder, onion powder, parsley, rosemary, sage, thyme, (isn’t that a song??), a little bit of oil, and of course salt and pepper. After washing and cutting your potatoes into equal sized pieces, toss them in a bowl with…

  • 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…