As I mentioned yesterday, we’re going to be talking a lot about pizza this first week. It fits in nicely today, because we could make a lot of friends with pizza. Pizza and friendship go hand in hand – “Let’s grab a slice of pizza on our way” is one of sweetest phrases you could hear from a friend. But even more so, the surest way to a new friend’s heart is to make them a pizza from scratch. Continue reading
Greetings and salutations, and welcome to our edition of Vegan MoFo 2016! It’s been a while, so we hope you’ll bear with us as we dust off the old keyboard and bring you some of our latest and greatest ideas in vegan cooking and eating.
There’s going to be a lot of pizza over the first week of MoFo because Sarra’s favorite food in the whole world is, in fact, pizza. There is something about a big, flat slab of carbohydrates smothered in delicious toppings that just sets the mouth to tap dancing. It doesn’t matter what you put on it, she loves it (as do I). Continue reading
It’s October, and in the Pacific Northwest, that means two things:
- Grilling season is over.
- Brussels Sprouts season is beginning.
We’re made of pretty hardy stuff in the top left corner of the country, and it’s unlike us to let little things like rain and early sunsets to stop us from enjoying the outdoors. However, the weather forecast for today called for sunny and 71 degrees, so I planned to cook one last grand grilled feast for the season, and just in time, because local Brussels Sprouts are coming into season! I started the journey last night, marinating a few slices of tofu in a broth made of Better Than Broth’s no beef broth, balsamic vinegar, Bragg’s, and some black pepper.
Barack Obama is coming? The President of the United States of America? Heck, our house is in no state to entertain world leaders…let’s go buy that man a beer!
Hello, world! Today, I get to talk to you about my favorite cookbook(s)! You may not understand the scale of this undertaking. We have a lot of cookbooks. A lot. Seriously. There are three shelves on our baker’s rack of cookbooks, and we’ve run out of space and started stacking them in front, too.
For today’s prompt, I narrowed it down to three finalists: the Native Foods Cookbook, pretty much anything by Bryant Terry, or the vintage (1958!) Polish cookbook that I found in Portland last year. Every one of them was a contender for solid reasons. I am an oddity in modern American society – fourth-generation born in the U.S., but I can only claim one national heritage: Polish. Therefore, you can imagine how much fun I’ve been having veganizing recipes from Polish Cookery; I wouldn’t be surprised if my grandmother cooked from that book. On the other hand, Bryant Terry’s recipes are astounding – creative, down home cooking for a modern vegan world. Not at all the heritage I grew up with, but an amazing world of food I’ve come to love as an adult. In the end, I decided to cook from the Native Foods Cookbook, if for no other reason than I’ve been obsessively cooking from this book since we got it a few months ago, and every single meal has been phenomenal. Continue reading
In the 80s, Wendy’s tried to position itself as the fast food restaurant with more variety and healthier choices than its competitors. Their baked potatoes, smothered in viciously orange cheese sauce and either broccoli, bacon, or more cheese was one of the ways they tried to set themselves apart: