We all have days when we’re lazy with our food. At least that’s what I tell myself when it’s 7 p.m. on a Friday and I am tired and grouchy and desperate to make a meal that takes almost no work, skill, or imagination. Read More Lazy Meals: I Am Really Lazy and It Being Friday Just Makes Me Lazier
Praise be to Daiya! Lactose intolerant rejoice! Finally, a vegan cheese worth bragging about has arrived on the market. Let’s be real here ““ many vegan cheeses get the texture, smell, and taste way wrong. Embarrassingly wrong. Read More Dairy and Lactose Be Damned! (Vegan) Cheese-Drenched Munchies for the Rest of Us
I’m not a huge Ron White fan or anything (you couldn’t escape him in 2004 and his “you can’t fix stupid” bit), but I am forever envious of the fact that he came up with the nickname “tater salad” first. If there was one food-related nickname that I have earned based on sheer metric tonnage consumed, potato “tater” salad would be right at the top of the list. Read More Potato Salad: Ain’t Nothin’ Better.
In this week’s veg* food post, we’re going to get leafy green and highly scientific. Kale is a wonder-green that’s jumped into the public conscious relatively recently. While some find its luxurious folds enticing, others are intimidated by its unique taste and overwhelming vitamin load. No matter where you stand, let me show you how science and people get together to make delicious eats. Read More Kale: Seeds of the Past, Food of the Future
How are you feeling? Did you have a good week? Anyone build any arks or find any crocodiles swimming down their street? Just me then, huh? It’s been cold and rainy all week, and according to weather.com, things haven’t been much better across the country. Well, when the weather gives me soppy, disgusting, stay-indoors weather, I turn that into pizza. Read More I Want to Eat a Pizza
So California is starting to have beautiful moments of spring, and with each sunny day, I get less and less inclined to make heavy, wintery foods. I am not talking smack on those carby bits of glory, but y’all know that eating a big bowl of mashed potatoes when it’s warm and sunny is less tasty than a big bowl of potato salad. Last week, to celebrate the sun, I made my favorite pesto pasta for the first time this year. Read More Pesto is the Best-o!
Sugar shack season is upon us! And what a wonderful excuse to share an incredibly simple Sugar Shack French Toast recipe. For those unfamiliar, a sugar shack is where the magic happens when it comes to maple syrup making. Read More Who Invited the Vegan?: Sugar Shack Vegan French Toast