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Spicy Chickpeas & Kale
I’ve been on a chickpeas kick lately and love tossing it with any greens I can get my hands on. Luckily, we’ve been getting lots of greens in our CSA. I found this recipe for Spicy Chickpeas and decided to dress it up a bit with some sauteed kale. I omitted the cilantro (because I […]
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Creamy Vegan Mac & Cheese
Ever since the advent of Daiya, vegan mac and cheese (and pizza, quesadillas, etc.) have not been the same! A vegan mac and cheese recipe that I created myself and have made numerous times with success is posted below. Keep in mind that I never quite measure anything, just adjust to taste. These are only […]
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Delicata Squash Soup & Truffled Fingerling Potatoes
In keeping with the theme of local fall produce, I decided to make a hearty soup using the delicata squash in my CSA share for the week and veganic organic onions from Unexpected Farm. I love supporting this Watkins Glen farm when I find them at the Ithaca Farmers Market. Also, while I was at […]
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Pumpkin Pie
One of the greatest things about fall is the abundance of pumpkins and dishes created with pumpkins. One of the traditional desserts I make year after year is pumpkin pie. My all-time favorite recipe comes from Tofu Cookery by Louise Hagler. I’ve tried other vegan pumpkin pies and none come close to this recipe. The […]
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Chickpea & Red Quinoa Salad
Preparing colorful salads makes eating my veggies that much more pleasurable. In this salad, I combine ingredients that by themselves are delicious and healthy, but together, make a gastronomic masterpiece. (This also is my entry into Vegan Mofo’s Iron Chef Challenge #1 for chickpeas.) Enjoy! Chickpea & Red Quinoa Salad 1 head chopped romaine lettuce […]