christmas cinnamon buns

i was away for the holidays, celebrating in the boston area with my boyfriend and his family.  during that time we were in the process of transferring the website onto a new server and working out the kinks inherent in any major shift.  if you’ve experienced problems with the site, just hold in there, all will be fixed soon. i worked up quite a few recipes that are currently on deck to be posted, but since it’s been a busy week back... Read More

brown sugar and black tea roll-out cookies

i don’t usually make roll-out cookies because, well, they as just so plain.  but i’ve been seeing so many fun-shaped cookies around the blogs that i’ve been itching to make a batch myself when i was inspired by smitten kitchen‘s nutmeg maple butter cookies.  so i raided my cupboards to find the dregs of a bag of brown sugar and regular organic sugar.  i sat down to stare at them with my cup of tea in hand, when i had the... Read More

savory hand pies – with leek, apple and sheep’s cheese

i’ve been wanting to make a pie lately, perhaps in the spirit of thanksgiving.  but i’ve been craving the savory variety and wanting them small enough to be hand-held.  i had two large leeks i knew i wanted to use and my instinct was to mix them with some type of strongly flavored cheese – which ended up being kashkaval, a hard sheep’s milk cheese i got at the armenian market near my house – but you could easily substitute... Read More

pomegranate and dark chocolate chunk scones

scones have become my go-to baked good as of late.  i like how they can be a hardy catch-all for whatever ingredients seem to be lying around, they aren’t overly sweet, they keep well and i’ve already got a killer recipe that can flex to my specifications.  all you really need is a pastry cutter, some cold butter, flour, sugar and a hefty tablespoon of baking powder.  Everything else is adaptable. i used to make vegan scones by mixing... Read More

parmesan sunchoke fries with chimichurri sauce

once summer has officially wound down and the fall produce begins to roll into the farmers’ market, i fondly anticipate the sunchoke’s return.  also known as a jerusalem artichoke, sunroot, or my favorite name – earth apple – this root veggie belongs to the sunflower family.  the roots grow all summer long while the flowers flourish up top, making roots ready for digging up in the fall. they are most similar in taste and... Read More

strawberry and fig galette with tahini honey cream

i had never made a galette before, but spotted them all over the blogosphere.  they are beautiful and elegant, but look even easier to make then a double-crusted pie or a tart because they consist of a single pie crust with filling loosely piled in and the edges simply folded over.  so when i had beautiful fresh figs just waiting to be used and some yummy local strawberries that paired with them well, i figured a galette would be the perfect way... Read More

sweet baked broccoli

when i posted about baked broccoli here before, i guaranteed that baking is the best way to cook broccoli.  it yields soft, tender stems and crunchy, flavorful florets.  and they are easy to toss in some olive oil and a few seasonings before roasting for less than a half an hour.  even better than the curry powder i flavored it with before, is a little agave, spices and sesame seeds. this sweet and savory broccoli recipe has quickly become a favorite... Read More

curry baked broccoli and cauliflower

when i find a dish that works its way into my routine – popping up on my dinner plate at least once or twice a week – i feel obligated to share it here.  partly because it’s a recipe i’ve tested mutliple times and know works, but also because it is usually pretty simple and always satisfying. while i had previously been pretty bored by broccoli and cauliflower, expecting only to toss them in a puréed soup or stir fry, i... Read More

apricot scones

i don’t understand why it’s considered normal to eat super sweet food first thing in the morning.  if i wake up and eat a blueberry muffin my blood sugar will be bouncing up and down all day, let alone pancakes or waffles stacked high and drizzled in syrup.  that’s why i usually look to the not-so-sweet to satisfy my early morning hunger – a slice of whole grain toast, porridge or a scone. this simple recipe is hard to screw... Read More

baked spinach and pasta with a creamy roasted garlic sauce

i started playing around the silken tofu a while ago.  it works well as an egg replacer in baked goods or egg dishes.  but it also makes a thick, creamy sauce when blended, like in my recipe for  vegan sour cream. recently, i’ve been brainstorming ways to turn tofu into a creamy pasta sauce and the result was surprisingly simple.  it just takes a little roasted garlic, some olive oil and salt!  the rich, sweet flavor of the roasted garlic... Read More