Baking & cooking with an enthusiastic amateur
Vegan tacos are really easy to make with lentils, Upton’s seitan, and spices! Served in blue corn taco shells with colorful veggies on top, they’re sure to please omnivores and veg*ns alike!
I participated in the Foodie Penpal Program for the first time this month, and got an excellent box of goodies, as well as making two new foodie friends!
Are vegan marshmallows as good as “the real thing”? Turns out, they more or less are!
Just because you’re a vegetarian doesn’t mean you can’t have pasta and meatballs any more! Fennel is the not-at-all-secret ingredient to make these easy, meat-free meatballs pop!
I attended my first Food Swap last weekend and met great people – and came home with great food!
Q: I don’t like zucchini but I have some in my fridge. How can I make myself eat it? A: FRY IT UP!
I revisited vegan muffins in this recipe inspired by mango chutney, incorporating mango, raisins, ginger, and curry powder for a mild but exotic flavor!
While I don’t think I’ll ever lose my love of the occasional Chinese food late-night delivery, being able to cook one of the staples any time I want is a great way to save money and customize it to my liking!