SAVORY SOURDOUGH STUFFING
This recipe has been on my mind for over a year now! Last year I made Thanksgiving dinner for about 20 people. I know that sounds stressful to some, but I loved it! I wish I could have taken pictures and documented the really successful recipes, but there was just no time. (I did manage to get my Maple Mustard Carrot recipe up, but that was it!) My only regret was that the stuffing, which I consider to be the quintessential Thanksgiving dish, turned out all soggy. I followed
CAJUN RAINBOW CARROT FRIES
Did you know that, unlike most things in nature, carrots are orange for political reasons? I don’t mean like, of their own volition, (calm down all you ‘plants have feelings too’ zealots.) I mean that all carrots used to be purple or yellow or white, until around the 16th century, when Dutch carrot farmers started solely planting a mutant orange breed. Why? Because around this time, there was this dude named William the Silent, who inherited the rule of Orange, France, and wi
CHAMPIGNONS AU RIESLING
French cuisine is not typically vegan friendly, nor a favorite category of mine, but my family loves a French dish called coq au vin, a stew of chicken thighs and mushrooms cooked with red wine, bacon, and cream. (Basically the opposite of a vegan dish haha) Then, the other day I stumbled upon a recipe that makes it with white wine, which sounded even better. Since my favorite part about the dish is the rich, buttery wine sauce, my mission became clear: veganize the heck out
SCRUMPTIOUS LENTIL LOAF
Mmmm…. Loaf. Ok, so the word ‘loaf’ is not the most delicious sounding thing in the world, BUT if you are craving traditional meatloaf, this plant-based version will definitely hit the spot! The flavor and the glaze particularly are a home run in the nostalgia department. A quick note on the EnerG egg replacements: this stuff is a really great staple to have around. It’s a very inexpensive blend of basically baking soda and tapioca flour. It’s just a baking mix that you add a
WINTER BLISS BOWL
Winter is coming. Brace yourselves! Just kidding, it’s still 80 degrees here. But still, the holidays are coming. One of the reasons people tend to get the flu and gain weight around this time of year is that they turn to hot comfort foods as the weather cools. Not to mention the marathon of holiday feasts we lovingly prepare for eachother. This increase in warm bowls of steamy goodness correlates to a direct decrease in fresh, raw, nutrient-dense fruits and veggie consumptio
