Between farmers markets and Whole Foods, I always have plenty of fruits on hand. Of course there will be different fruits available during the different seasons. So this fruit salad was made with what I had on hand during winter.
There’s no hard and fast recipe for this; just use what you have. For this particular mix I sliced and diced the following:
Organic Bananas from Whole Foods
Organic Pineapple from Whole Foods
Organic Strawberries from farmer’s market
Organic Raspberries from famer’s market
Organic Khadrawi dates from farmers market as well as 7hotdates.com
Organic Unsweetend Coconut Flakes
Optionally, you can...
Usually I try to stick to local organic produce, but I really started craving bananas this year. There’s just so many yummy ways to eat them! And ever since I started making banana pancakes, its really hard to go back to the banana-less kind… So read on for my new favorite pancake...
For the 4th of July I thought I’d try making something new. It seems to be the end of blueberry season at our local farmer’s market, but there were still lovely ripe berries to be found last weekend. Combined with one of my favorite Meyer Lemons, I came up with a taste sensation...
I love eating fresh cucumbers in summer! Usually I make a simple salad of cukes, heirloom tomatoes, and basil (check out my Cucumber Tomato Salad recipe) but as my husband is not a big fan, I had to come up with a new way to serve them. We’re actually growing 3 types of cukes this year, so I’ll have plenty to experiment with.
1 fresh cucumber
1 small sweet white onion (I used a spring onion, rather than a storage one)
1 clove garlic
Juice from 1/2 lemon (I used a Meyer Lemon)
1 cup Veganaise (or your favorite vegan mayonaise)
Sprig of fresh Dill
Salt & Pepper (to taste)
Dash of nutritional yeast...
My hubby, Ryan, has been after me to post my recipe for vegan mushroom stroganoff featuring his favorite meat substitute, seitan. As he just updated the site with a beautiful new theme today, I figured the least I could do was indulge his whim. I’ve been toying with this recipe for the past month or two, and just might have perfected it. Give it a try and see what you think!
1 lb package seitan
3 cups spinach flat noodles
I cup sliced mushrooms; either white or crimini
1/2 cup frozen peas (they aren’t in season at the moment)
1 cup chopped white onion (I’ve been using Maui, as they are in season)
1 large clove...
I’ve posted two different vegan pesto recipes on the blog, so you have your choice of Walnut Meyer Lemon Pesto or a more traditional Vegan Pesto with Almonds. Of course you can make the lemon pesto with any lemons you have on hand — they don’t have to be Meyer — and you...
I think I finally have the ultimate pesto recipe! I began making it with the traditional pine nuts, then switched to almonds, and have now decided that walnuts are the ultimate pesto nut. I still toy with the oil ratio and the use of lemon juice, depending on my mood and what I’m serving...
Cauliflower has been in abundance the past few months at my local Farmer’s Market, so I’ve been experimenting with different ways of cooking it. I’ve been very lax in posting these meals, but this one was so good that I felt compelled to share it! The idea first came to me while perusing a Jamie Oliver cookbook a friend gave me for my birthday. Obviously, his recipe was not vegan, so I had to make some substitutions. Luckily, I had recently dabbled with vegan Mac ‘n’ Cheese, so I was prepared! Additionally, I took a peek online to see what other folks did with cauliflower and macaroni, and I came across the idea...
My Yelp review of a new vegan restaurant in Los Angeles.
I’m always on the lookout for new vegan restaurants in the LA area, and in a recent peek on Happy Cow, the name “Doomie’s” caught my eye. Following up on Yelp, I saw that Doomie’s recently moved...
Its been tough for me to get this recipe written up because I’ve been toying with this recipe for some time now with lots of little changes and additions. All my friends and family love these cookies, though so I knew I had to try. The one ingredient not included in the photo here is...
When the holidays roll around I always get to thinking about fudge. Chewy, gooey, deep dark chocolate… mmm… Last year I tried to make some vegan fudge for a Christmas party that turned out to be more like a super rich maple-tinged chocolate fudge sauce. This year I was able to get my hands on a jar of vegan “marshmallow” fluff which I think is the secret to this outrageously delicious recipe!
VEGAN FANTASY FUDGE:
1 jar of Suzanne’s Ricemellow Creme
1/4 vegan margarine (I used organic Earth Balance)
1 1/2 cups vegan white sugar
2/3 cup vanilla almond milk
2 1/2 cups vegan semi-sweet chocolate...