Monthly Archives: October 2010
Vegan Chocolate Bark Recipe: Temper the chocolate in a double boiler (look it up on youtube) I used Dark Chocolate Mini Chunks from WholeFoods (vegan!) Once the chocolate is smooth, add dried fruits and nuts. I used dried mango, coconut … Continue reading
This is one of those recipes that comes together by chance, and is a perfect union of texture and flavor. Boil Jasmine Rice. Strain. Add Dried Wakame Seaweed and plenty of Nutritional Yeast.
Add spices & olive oil. Bake at 350 for a while.
G was on a mission to find the most perfect pumpkin. After much pumpkin searching, he brought over two short & round pumpkins with smooth orange skin, the type that’s ideal for pumpkin pie. We got the ingredients together and … Continue reading
My first vegan pound cake came out moist and chewy. Lemon Pound Cake Recipe: 2 cups of unbleached white flour 1 large Lemon (rind + juice) 2 tablespoons of lemon (in addition to above) 1/2 soy milk 1/2 orange juice … Continue reading
I took a nice long walk this afternoon basking in fall-time sunshine and it was dinner by the time I got back. I made another soup, using leftover baked butternut squash (thanks again J!). I added some Lazy Dumplings (flat … Continue reading
The butternut squash has been sitting on the counter since J dropped it off last week. Today, I roasted it with apples and fried the seeds in a pan. I finished it off with some earth balance butter. Butternut squash … Continue reading
Burdock root (Gobo in Japanese) is a woody tasting blood-purifying medicinal-yet-tasty root that is pretty common in Central Park. Use a potato peeler to peel thin layers of gobo, carrots and ginger and saute in olive and sesame oil. Add … Continue reading
There is something magical about pomegranates and I got my first one this season. Pomegranate seeds are said to number 613—one for each of the Bible’s 613 commandments. Putting the magic & bible aside, sometimes eating one of these is … Continue reading