OMG! Why didn’t anyone ever tell me how easy it is to make sauerkraut? Over the years, I must have tried at least three different contraptions and all kinds of recipes, but it’s turns out you don’t anything but a head of cabbage, salt, your hands and a mason jar…
It has been a long time since my last trip to Orlando, Florida and Walt Disney World. We planned a five day family trip with plans to visit three of the four parks – the Magic Kingdom, Epcot (see that gorgeous night time photo!), and Hollywood Studios. I did a little research before our trip on a website called Vegan Disney World, and even with the options listed, I still wasn’t sure what to expect. It turns out Disney is really vegan friendly! I am so pleasantly surprised by the food we ate that not only did I have to write about it but (a) I wanted to write about it (2) I recreated some of the meals at home and (3) I kind of want to back just for the food!
I get asked all the time how to make cashew cream. So here it is and it’s not complicated. I blend cashews and water in my Vitamix and turn them into a perfectly smooth cream. The texture is out of this world and until I got my Vitamix I had no idea it was possible. So, I am a big fan. Continue reading “How to Make Cashew Cream”
I fell in love with chipotles in adobo after I starting making recipes from the Smith & Daughters cookbook. I see it everywhere now and I decided that I had to make my own. After searching the internet for some ideas, I came up with this version. It makes a lot and this stuff is strong, a teaspoon or two goes a long way. I have been keeping a portion in a 4oz glass jar in the refrigerator and using it whenever I crave it. For the rest, I froze it in ice cube trays and then popped them out to store in a container for when I run out of the stuff in the jar! Continue reading “How to Make Homemade Chipotles in Adobo”