I make this salad pretty much every day. You can really put whatever you want in it, but I find that since I want to make sure we eat the rainbow every day, I always have these ingredients in the house. Dress it up with tofu croutons, toasted sunflower seeds and pumpkin seeds and top it […]Continue reading "Eat-the-Rainbow-Everyday Salad with Tofu Croutons"
On our trip to Maine, we stopped at When Pigs Fly Bakery in York and bought three loaves of bread: 2 sourdough loaves and an amazingly delicious cinnamon-raisin-brown sugar swirl (which we ate all the way home!) We got through a loaf and a half of the sourdough but then I found myself with a half […]Continue reading "Homemade Crunchy Croutons & A Big Salad"
How about bacon made out of eggplant? LOVE it! I harvested 6 eggplants from my garden and couldn’t wait to make bacon. The flavors are pretty typical of vegan bacon, smoky and maple-y. I doctored up my recipe for parsnip bacon because eggplants are more intense in flavor and the result is divine.Continue reading "Eggplant Bacon & EBKT: Eggplant Bacon, Kale & Tomato Salad"
When I was growing up, and well into my 20’s, my family frequented two local Greek restaurants. I have a love of all things Greek from those days, including one of the very first things I ever veganized, spinach pie. I think it is the dill and the freshness of it all. I have veganized […]Continue reading "My Big Fat Greek Salad"
This is my famously creamy and very delicious cauliflower leek soup. I make it without oil, but feel free to sauté in oil if you prefer. Also, I like using water in this recipe as opposed to vegetable stock because I think it keeps the flavors simple and crisp.Continue reading "Cauliflower Leek Soup"