We have a bunch of volunteer
spaghetti squash growing out of our compost pile. It is relentlessly giving
us more spaghetti squash than we would normally eat. So, I am exploring its
various wonderful (and not so wonderful) uses. These patties are kind of a
cross between falafel and a veggie burger, with some global spice infusion.
They hold together well, so they can be enjoyed on a bun or just stand alone
as a vegan entree or side dish. Read More
The
other day I was plugging away working in my office when that familiar,
mid-day hunger craving snuck up on me. Sometimes, when we don’t properly
manage our flow of food fuel
throughout the day, we can get the wrong kind of craving at the
wrong time. Suddenly, all I wanted was some meat, mayo, and bread made from
highly refined flour and sugar. Luckily, I don’t keep any of those things
around my kitchen! So I mustered up enough focus to remember, that I have
been wanting to experiment with a vegan version of the classic luncheon
chicken or egg salad. Here is what I came up with about 20 minutes later, and
it turned out pretty yummy.
Lately
I have been thinking this a lot: “A tzadziki would go great with this
dish.” But I hadn’t found a great, vegan plain yogurt. Although some
will argue that dairy yogurt is good for you, if you are avoiding dairy, or
keeping vegan, a dairy yogurt just won’t do. Then the other day I was headed
to one of my local grocery stores, but coming from a completely different
direction than usual. Surprise! I rode my bicycle right into the South
Pasadena Farmer’s Market. I couldn’t get from one end of the market to
the other without completely spending all of my cash. Then I found a vegan
nut cheese maker called Blode Kuh. And
there before my eyes was a sample cup filled with cashew yogurt. Yum and yay,
because not only was the yogurt fantastic, the cheese maker accepted my
credit card on his “square” thing. Gotta love technology! This
recipe is devoted to the people at Blode Kuh! Thank you for your awesome
yogurt!! Read More
