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

simple green garlic soup

when people see green garlic for the first time they usually seem so perplexed, asking things like, “what do i do with it?”  well it’s not too much different than regular garlic, in fact if you chop off the top and let it dry it will become the dry garlic you find in the grocery store.  its a bit more plump so you can use some layers of the less papery skin, as well as the green stalk and leaves.  as long as it’s not too... Read More

veggie pot pie

i used to be obsessed with chicken pot pies when i was younger, the small microwavable kind.  now that i’m all grown up and can make them for myself, i prefer to enjoy a slice of a full-sized pie, piled high with tasty veggies in a savory gravy sauce, surrounded by a crispy homemade crust with spices baked right in.  i packed this dish with lots of rich, deep, savory flavors – from cumin, black pepper, liquid aminos and a bit of red... 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

spinach asparagus quiche

when i bought a bunch of baby asparagus at the farmers’ market last week, i started brainstorming how i would cook it.  for some reason the idea of an “asparagus pie” popped into my head, and when i started to think of what that would mean it became clear it would be a quiche. quiches are easier to make vegan than you would think.  with a little bit of blended silken tofu for texture, liquid aminos and nutritional yeast for taste,... Read More

hemp pesto

there are two basic ways to make pesto. one is to use parmesan cheese, which was my taste preference before i went vegan. the other way is to use a type of nut–often pine nuts but i’ve heard of walnuts, almonds, or pumpkin seeds used. lately i’ve been cooking with and learning about the health benefits of hemp seeds. they are packed with omega-3 and 6 fatty acids, fiber, protein, and a good helping of vitamin A to boot. plus... Read More