Wine & Cheese (featuring a cashew cheese guide & Our Daily Red wine review)

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….in this day and age of culinary veganism, aged nut cheese = love. Continue reading

The Vegan Budget Diaries & That Yellow Soup [Recipe]

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LOOK! A RECIPE! This winter, I’ve been undergoing a pantry-challenge. Never ever, ever before, did I think my life would include oh, so many bowls of lentil soup. And now, it does. Continue reading

Pickling the Holidays: Spiced Apples & Pears in Coconut Vinegar

Spiced & Pickled Apples and Pears on Get Sconed!

These autumn-spiced pickles, created for Vida Vegan’s holiday class last week, are my new favorite: full of warm, subtle spices in every bite. I’m talking cinnamon, star anise, cardamom, allspice, and ginger, all spices that would be just as welcome in mulled wine and pumpkin pie. Recipe inside. Continue reading

Julia’s Rather Pickled Bloody Mary

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It’s time to get your brunch-loving cocktail on, with my recipe for Julia’s ‘Rather Pickled’ Bloody Mary, because if it’s pickled and in our fridge, it will adorn this spicy, pickle juice-worshipping cocktail. Continue reading

Hump Day Fronch Toast Glory with Bacon Seitan & Miso-Coconut Palm Sugar Caramelized Figs

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In continuation of the golden, pan-fried bread for hump day tradition, here’s a closer to look at how a ridiculously delightful, recent brunch came together. Indulgent? Check. Utilizing slices from a loaf of bread that wouldn’t hold up to sandwiches? … Continue reading

Curry-Basil Fried Rice Appreciation (and Recipe)

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VeganMoFo Day Three> Fried rice takes one hot pan and a few basic ingredients: that rice from the night before, veggies, soy sauce, sesame oil, pinches of sugar and pepper, and maybe some baked cubes or smoked strips of tofu to make lunch happen. Or lately, some tofu just scrambled in, breakfast style. Continue reading