DH is crazy about falafel! At one time, in the past, we were going to any restaurant he could find that served it, just so he could try their version. I learned a couple of things along the way: I don’t like it when it is seasoned with cheap, yellow curry powder (aka McCormick.) I actually don’t like _anythin_g seasoned with that. I also don’t like them when they are heavy and greasy, without a kind of fluffy interior.

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I’m not really a morning person. I’m SO not a morning person, my kids will tell you that breakfast, when they were young, was a big challenge! I usually skipped it for myself, or ate something that wasn’t a good idea. We’ve all been there: Fly out of bed, get ready for work, send the kids off to school, fly out the door… maybe with a cup of coffee or soda in hand.

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OMG! I got a Vitamix

The Kitchen Angel must have heard my plea last Friday! (See post here!) This has appeared in my kitchen. I received a brand new Vitamix 6300 with a 64 oz container! It came from Costco. Vitamix is doing demos of this new model in Costco Stores around the country. The savings is significant when purchased at the demo. Check the Costco schedule for your area to see if there will be one soon near you and save the date!

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Note: The subtitle for this one should be “Why I need a Vitamix!” The combination of chocolate and raspberry is one of my all-time favorites. I love the sweet, tartness raspberries add to the chocolate. This is a dark, rich chocolate ganache, combined with a cranberry/raspberry juice, done vegan. Instead of the dairy cream used in a traditional ganache, we’re using cashew creme. The crust is the basic nut crust recipe that I published yesterday.

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This is a basic, no bake, nut and grain crust for no bake pies. It’s easy to make, and easy to alter depending on the flavors you like and any allergies you may have. Here’s the setup for the one I’m making today. Equipment Food Processor 9-inch pie plate Ingredients 6 Medjool dates, pitted, cut in half 1 cup walnuts 1⁄2 cup pecans 1⁄4 cup almonds 2 tablespoons golden flax meal

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I recently got twenty pounds of California ripe tomatoes as an addition to my regular Bountiful Baskets. That sounds like a lot, doesn’t it? Well, it looks like this: See, not quite as much as you thought it would be! These were ripe, meaty and delicious! I love tomatoes. They are really good for you, high in lycopene, a powerful antioxidant! They also contain vitamin C (when eaten raw) and potassium.

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What is your family’s reaction when these show up at your house? I bet I can guess! “Yuck!” “I’m not eating THAT!” “I HATE those!” Not at our house! When these show up in my Bountiful Baskets I jump for joy. I’m so happy when the time of year arrives that these are available! This didn’t used to be the case. I had a friend one time that often used the phrase, “Take (food of your choice) and ruin it by (method of your choice).

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In The Kitchen: Tofu

By now you’ve seen tofu pop up a few times in my recipes. I thought you might like to know a bit more about it, and why it’s used so much for a vast array of things in the vegan foodie world. For starters, tofu is made from soybeans. First the dried soybeans are processed into soy milk. Then a salt or acid-based coagulant is stirred into the milk, causing it to form curds from the protein.

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