red cabbage!

ok, so it’s two days before thanksgiving, and i’m guessing that most of you, dear readers, have your thanksgiving food planned out already. but i have this delicious recipe that i’ve been meaning to share with you. and i meant to post it weeks ago, but i’ve been busy reorganizing my kitchen, baking breads, soups, & pasta dishes with delicious fall ingredients (you’ll see these in later posts!), celebrating mike’s birthday, celebrating mike’s birthday again (the recipe for the peanut butter chocolate cake is here: smittenkitchen.com), and celebrating olivia’s birthday.

i know, it’s a really rough life, huh? so here we are, two days away from t-day, and i’m going to share this recipe anyways – just in case you’re still looking for a vegan dish to make.

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lentils go into the pan

after my first foray with making a soup from scratch at home, i began avidly looking for more soup recipes to create in my own kitchen. i landed on a lentil soup from the amazing cookbook eat, drink, and be vegan, by dreena burton, and immediately whipped up a large pot of the thick and homey soup.

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working on the battergetting the piping bag ready

in case you missed part one of the vegan cupcake extravaganza, i’ll catch you up to speed. jamie, tyler, mike, and i perused the cookbook vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero, and bit off more than we could chew in one night by selecting two recipes. we started the project late in the evening, and didn’t thoroughly read the directions for the creme pie cakes, which includes not one, not two, but THREE steps of chilling ingredients for at least an hour.

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jamie and i begin vegan cupcake mania

a few weekends ago, jamie, tyler, mike, and i decided it would be a great idea to select TWO cupcake recipes from the tantalizing cookbook vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero. we labored over our choices, drooled over the pictures, and selected coconut lime cupcakes and brooklyn vs boston creme pie cakes.

vegan cupcake ingredients

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containers!

as it gets darker and colder, i’m having a kind of reverse spring cleaning urge – i’ve been busy organizing closets and cupboards and getting things updated and reordered here on my blog. (although i may just hibernate soon – i think a lot of the cleaning fervor came from election anxiety, and now that i know our country will be in amazing hands soon, i think i can safely tuck in for the winter : ) ).

one of my latest projects was sparked by the discovery of flour beetles in flour we were about to use to make a cake for my mom’s birthday. we promptly threw out the flour, bought brand new stuff, and made a delicious cake. but the incident (and worry about future outbreaks) was enough to launch me into hours of consolidating bulk foods into existing containers and then buying new containers to house boxed foods (corn meal, corn starch, cake flour, couscous, etc). by the time all items were securely repackaged into airtight containers, as shown above, i was tired but excited to have accomplished the feat (i should have taken a before pic!).

the other big project mike and i undertook last weekend (after having tons of fun on halloween) was to make some changes to this website (ok, mike is the one who has made all the changes – i just had some ideas). on the right column of my blog, you’ll see that you can enter your email address to receive an email every time that i post, so you don’t have to keep checking the website if you don’t subscribe to the rss feed. also in the right column, you can now select a category (breakfast, entree, soup, salad, dessert) to look through all recipes or posts in that genre. and if you scroll past my blog lists, you’ll see a better tag cloud in case you’re looking for a recipe for a specific ingredient, and as always, the search option below that.

please let me know if there are any other ways i can make my site more conducive to you, my dearest readers, and thank you in advance for any input you might have!

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