It’s the end of the summer and almost time for comfort food season to begin (at least for those in Chicago). Pasta is one of my go-to comfort foods, however it’s still a bit too warm out for a heavy red sauce. For this Face Off I was thrilled to pull together an oil based sauce that is light and can be served year-round. An added benefit of making the sauce this time of year is that I had all the fresh herbs in my back yard ready to go (something that will change as soon as the cold sets in). Read more
Posts from the ‘Vegan’ Category
Pancakes for breakfast remind me of weekends when I was a child – after a slumber party with friends my mom would always make us pancakes in the morning. When I was really young I remember my dad taking “pancake shape requests” – I would always ask for the number “100” and sure enough he would make it. I loved having this sweet breakfast item and often chose this over eggs. As I got older I started to change a bit and enjoy the more savory breakfast foods. Now-a-days my breakfast options are often limited to tofu scrambles or oatmeal, however, when Pancakes, Waffles or French Toast are a Vegan option I am known to get my fill. Read more
While researching recipes for tomorrow’s Face Off I was inspired by a recipe that called for Almond Paste. I had never heard of it but soon found out, like blanched almonds, almond paste was expensive and usually not Vegan. So I did what I do best; I Veganized it and made it myself. Read more
At a young age I found myself ordering entree salads for my meals when we were eating out – no, I wasn’t trying to be more adult, nor was I trying to be “healthy,” I just really liked Caesar Salad. What 10 year old wouldn’t? Alright, maybe I was a “unique” child, but it is the truth that once Caesar Salad was introduced to me I ordered it everywhere I went. And over the years I matured from enjoying the Caesar Salad at Chili’s to having it prepared table side (raw egg and all). Read more
There are no Vegan substitutions for eggs. Sure you can find egg substitutions for your Vegan Baking needs, however, when creating a dish where egg’s are the star of the show, such as Scrambled Eggs, a faux egg just doesn’t exist. Our next best Vegan option is the incredible, versatile, TOFU! Read more
Like hummus, salsa should be something you make at home frequently and buy at the store only when time is at a premium. There are so many different ways to throw together a salsa, you can probably make one right now with just a few things from your fridge and cabinets. Now, I use the term “salsa” loosely, as there have been many different versions I have tried over the years. Some are smooth and and liquidy, some have little bits of veggies still floating around in a lovely spicy sauce, and other are just straight up veggies mixed together for a delicious combination of flavors. Any way you put it, salsa is super easy to make, a great way to use up veggies that might be taking a dive, and can be used as a starter to a meal or as a meal enhancer.
As a child I was always in the kitchen with my mom while she was cooking or baking, trying to learn how to make her recipes so I could one day replicate them myself. I started to keep a recipe file and this very salsa recipe happens to be the first one I put into my card index at the age of 15. Read more
Improvising. Somethings things just don’t go your way, and you have to do it. To me improvising is the beauty of cooking, you can leave something out, add a dash of something in, or change the amounts of ingredients and whatever you are making can still turn out delicious. And since I tend to forget to pick up at least one item every time I go to the store, I improvise a lot.
Need a morning pick-me-up? One that is non-caffeinated and has all sorts of goodness blended into a smooth puree of sweet, delicious, green (sort of) liquid? Well, I have just the thing you are looking for… Not really a juice, not so much a smoothie, but a super tasty way to start your morning.
Whelp. I was enjoying my summer, but this week, I am not. Sitting directly next to my AC and gulping down insane amounts of lemon water, has gotten a bit old. My fruit consumption has gone up by about 245% and I don’t want to be anywhere near my kitchen, unless it’s to stand in front of my fridge with the doors open until the ‘door open alarm’ starts to go off. Cooking anything seems like an epicly hot chore, so when I can make a meal in under 10 minutes and there is no heat required, I’m all in.
I was having lunch at Native Foods the other day and decided to switch up my normal routine (watch out, Susan’s getting crazy!!!). Instead of getting my favorite Lavender Lemonade I went for the Watermelon Fresca drink. It was beyond delicious and refreshing on a hot, humid day and it was not overly sweet as I had expected. Although the lemonade is still my favorite, the Watermelon Fresca is a great option with way less calories and sugar. For this Face Off I decided to recreate the Watermelon Fresca and booze it up a bit. If you didn’t know…watermelon is back in season, oh yeah, and it’s finally warm in Chicago, so give this refreshing drink a try this weekend.
Once upon a time, at a sushi restaurant that is no longer around, Susan and I went for dinner on a Saturday night. Being that the said-sushi place was rather popular, and occupied a very small space, we had about a 45 minute wait for a table. And what does one do in these situations? Well, one orders a drink. And the drink of choice was a wonderful martini, a Pineapple Hi. There was lots of vodka and very little pineapple juice is this particular cocktail, and after downing two while we waiting, I have very little recollection of our dinner. Though, I sure remembered the cocktail, which is why I decided to tweak it a bit for our first cocktail Face Off! Read more