We invited my Mom and Dad over to enjoy a Vegan Gratitude Day feast. We decided to change the name of the traditional “Thanksgiving” to Gratitude Day, because it doesn’t have any negative connotations involved, you know, like the poisoning and slaughtering of the Indigenous Peoples of America and mass species-cide of turkeys. So we … Continue reading gratitude day!
In preparation for Gratitude Day, we decided to bake a vegan pumpkin pecan pie the night before. We used a recipe out of “Going Wild in the Kitchen” by Leslie Carter, with slight modifications based on what we had available and what we thought would taste better. The pie crust was super simple and delicious. … Continue reading pumpkin pecan pie
To prepare for Vegan Thanksgiving, we experimented with a spin on the traditional idea of Stuffing. We started off with a carnival squash and roasted it at four hundred degrees with some salt, pepper, and olive oil until it was soft. For the stuffing we brought “no chicken broth” and olive oil to a boil … Continue reading roasted stuffed squash with brussels sprouts
Being a Californian, I often subscribe to the rationale some have dubbed Californian Cuisine, i.e. a mishmash of cultures in one dish. Here, we have an interesting specimen: Spanish-Quinoa Curry-Tempeh Habeñero-Hummus Wrap-rrito, with avocado and onion (mouthful? hell yeah! thats how i like to eat, mouthful by mouthful). How does an amalgamation of this magnitude … Continue reading california wrap-rrito