I found a really good recipe while browsing the Co-op Reporter (put out seasonally by the Sacramento Foods Co-op): Maple-Orange Glazed Sweet Potatoes! I seasoned the cut up sweet potatoes with olive oil, salt, and pepper and then roasted them at four hundred degrees for about thirty five minutes, flipping them halfway. Once out of … Continue reading maple-orange glazed sweet potatoes
I am a recent convert to the quinoa craze (pronounced keen-wah). This is my take on a southern-asian curry dish made with, you guessed it: quinoa! This tasty superfood is rad; packed full of nutrients, including a full complement of essential amino acids, it is an excellent source of protein for vegans, and it is … Continue reading curry quinoa with tempeh
I made some brownies for my friend Danielle’s twenty fifth birthday. I followed a recipe that was in a cookbook I have called The Everyday Vegan by Dreena Burton, which I slightly modified based on ingredients I had available. The brownie batter consisted of whole wheat flour, cocoa powder, baking soda, unrefined sugar, sea salt, … Continue reading birthday brownies!
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