I’m back.

Greetings. It’s been a minute.  Or, you know, four years. Ah, 2016.  A world in which there were no Beyond Meat burgers and mainstream eateries had zero interest in contorting themselves to snag a corner of the plant-based pie.  And by pie, I mean wallet. Personally, in the past few years, I’ve published a novel,…

Tofu Scramble with Kala Namak & Fresh Basil Leaves

After learning my iron and B12 levels are on the low side, I’ve had to make sure that, while hardheaded, I am not a lazy vegan.  Or overly busy vegan.  Or poorly organized vegan.  In short, I’m watching my nutrient intakes to make sure they’re high enough to keep me healthy.  Which, honestly, is a…

Gluten-free Blueberry Lemon Scones

Let’s face it.  Sometimes a girl just needs one.  A biscuit.  A scone.  A little chunk of sweet, lemony, blueberry baked pleasure. Irritated by some of the grainy, undesirably granola-flavoured organic flours I wound up with recently, I decided to give gluten free flour a try.  I went for old Bob’s Red Mill’s mix, and got…

Suddenly Summer, All Kinds of Kombucha

She blinked, and it was summer. Forgive me, readers, for I have sinned.  I have been neglectful.  Negligent.  Busy.  Bad.  Distracted by referring to myself in the third person.  Here’s what’s been up, in no particular order: Working.  Saving.  Lamenting.  (See first.)  Driving.  Moving.  Wedding.  Travelling.  Family.  More working.  Drinking kombucha.  Researching kombucha.  Brewing kombucha….

Cooking The Midnight Soap

Quarter to one on a (working) Wednesday morning.  The almost aggressive rumble of a hard boil is the only sound accompanying me. I’m cooking soap. Nights have always been mysterious.  As a kid, stumbling out of the bedroom, up front and into the dining room/kitchen area often found me face to face with Focusing Daddy,…

Almond Shortbread: Better Than Unbuttered Cardboard

Around the old water cooler at work, conversation veers towards the topic of snacks   I suggest that something tasty to nibble on might perk us up for our next meeting is a round of something tasty to nibble on.  True, we could also replace “meeting” with “series of emails, and leaving work half an hour early”,…

Oven-Fried Tofu

Every once in a while, I hear someone making an adorable comment as they enjoy or remember a tasty vegan dish or meal.  “It’s so good, you wouldn’t even think it’s vegan” or “I don’t know how they make it taste so good.” Um.  Really?  It’s not hard.  The ‘secret’ to tasty vegan food is…

Spicy Peanut Quinoa

When my big sister went off to university in the UK, she came back bearing new knowledge.  Something to do with medicine.  More importantly, though, she returned to the islands enriched with tidings of new good things to eat, including a Ghanaian peanut stew.  Spicy, creamy, tomato-y, hot and lush, on fire from ginger and…

Roasted Red Pepper Pizza

I’m an excited girl.  Here’s why: Yup.  I made pizza.  100% from scratch. Well, I didn’t mill the flour myself, and I used Daiya, not a homemade ‘cheese’ or similar topping, but the dough and that tasty bright red sauce?  All me, baby. Breadbaking hasn’t been my strong suit since moving to the cold, distant…

Chickpea Fava Tofu

One of the humbling things about Google is its ability to remind you that there is truly nothing new under the sun.  Take me and my mind-blowing musings on tofu. Backtrack a little bit to a reflection on the magical world of legumes.  Along with your run of the mill kidney, navy, black, and garbanzo…

Simple Pleasures: Fresh Potatoes

Growing up, potatoes meant russets.  That was alright.  Baked potatoes were cool.  The russet could be cubed, boiled, then seasoned and deep-fried into naughty little homemade hash browns, or stripped down to nothing and transformed into slivers of crisp, seasoned Hasselbacks, or made into a potato salad.  The potato was something that needed stuff done to it…