Left: Whole nutmeg Right: The inside of the nutmeg after grating Have you ever worked with fresh nutmeg? I never did until I took my Rouxbe.com cooking course. I would normally buy a jar of ground nutmeg and use it in any of my recipes that call for nutmeg like my mother in law’s mini fruit cakes or […]Continue reading "Fresh Nutmeg"
The Reuben sandwich is one of the first things I veganized and one of the first recipes I ever posted on my blog. I was inspired by the Tempeh Reuben at the old Angelica’s Kitchen. It has since become known as the The Best Tempeh Reuben in Town. But as I have grown as a vegan […]Continue reading "Beet Pastrami Reuben"
I am never happier than when a new cookbook arrives in my mailbox. This week I got Awesome Vegan Soups by Vanessa Croessmann of the blog Vegan Family Recipes.Continue reading "Book Report: Awesome Vegan Soups + Bonus Recipe for Homemade Vegetable Broth Powder"
This dish has fast become one of my favorites. It’s inspired by the purple pole beans that I grew in my garden this summer and Selma, the owner and cook at Bloodroot Vegetarian, who taught me how to make my new favorite pie crust.Continue reading "Spiced Middle Eastern Inspired Green Bean Stew & Rice Pilaf"
Today is the release date for the new cookbook Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season. I was excited to get this book because I love chickpea flour. I make crepes every morning for my son and I use the same batter for my omelettes. I scramble it and use it to make […]Continue reading "Book Report: Chickpea Flour Does It All + Bonus Recipe"