This week, in celebration of the upcoming, very long-awaited, premier of the 4th season of Arrested Development (my most favorite TV show of all time) on Netflix, I am doing a week of Arrested Development-themed recipes. It’s sort of a week-long Arrested Development premier celebration, if you will (“Oh, sure, I will. Look, I have…”). To … Continue reading »
Isn’t it wonderful how life just happens sometimes? Just when you find your routine, your groove, life comes and shakes it all up. I think it’s pretty neat. What fun would it be if every day was the same as the last? Such has been the case for me recently. Little bits of life have … Continue reading »
Welcome to the Virtual Vegan Potluck! I made you cookies! Lots and lots of cookies. Oatmeal Cherry Chocolate Chip cookies to be exact. If I bring a dessert to a potluck, I usually always bring cookies, especially if I know there are going to be other desserts. Why, you ask? Well, I may just be … Continue reading »
Mother’s Day is so close! It seems that a brunch is the traditional thing to do for Mother’s Day, though, since my mother rarely eats breakfast, we never did it when I was growing up. I, on the other hand, LOVE brunch. It’s my favorite meal of the day! Because I’m such a brunch-enthusiast, I’m … Continue reading »
Since becoming vegan, I can honestly say that I have not missed any non-vegan foods. I have, however, often wished that my favorite cookie, French macaroons, were vegan. I’ve not missed them. I’ve just been bummed that there were no vegan versions. Well, I am bummed no more! Feel Good Desserts has created vegan French … Continue reading »
There was a time, about five or six years ago, when my weekends were far different from they are now. I would generally work during the day on Saturday. Saturday nights were for dates, going dancing, or having a wine and movie night with my best friend. Sunday mornings were spent sleeping in a bit, … Continue reading »
When Chris and I returned from New York City, we realized that what LA was missing was an upscale fine dining restaurant. There was no place for a vegan to get all dressed up and have a fancy dinner on a special occasion. Tal Ronnen has changed all of that with his new restaurant, Crossroads … Continue reading »
When Chris and I went to Greece on our honeymoon, we did not fully research what sorts of foods would be available to us. We somehow had gotten the (totally incorrect) notion in our heads that hummus was Greek. We had grand ideas of eating our body weight in hummus and pita, with beautiful platters … Continue reading »
I’ve mentioned before that I’m typically more on the quiet side. Small talk is something I’ve never been that good at. My closest friends are the ones who don’t get weirded out when I have nothing to say. Writing, on the other hand, is a place where I can tend to get a little long-winded. … Continue reading »
I love raw food, but I never venture to make it myself because it’s just not that familiar to me. For me, it feels very strict without much room for leeway (changing the recipe/messing up). So I mostly stick to what’s familiar to me. Amber Shea Crawley is a raw foods chef who actually shows … Continue reading »
I just couldn’t let National Grilled Cheese Month slip away without doing at least one grilled cheese sandwich! Before I became vegan, grilled cheese sandwiches were my specialty. A fancy grilled cheese was the first thing I ever cooked for Chris. He asked me to marry him that night. We’d been dating less than a … Continue reading »
If you follow me on Facebook or Twitter, last week you may have already heard me allude to the fact that chickpea flour is magic. Well, it’s true. Chickpea flour is magic. I mean, if soccas, flatbreads, omelets, waffles, and pancakes haven’t already made this clear to you, perhaps this recipe will. Do you see … Continue reading »
I love Indian food with a passion. I’m not the best at cooking it myself, but I love having it prepared for me (i.e. Indian restaurants). I also love ethnic markets. Samosa House in Culver City is where these two wonderful worlds collide. Chris and I discovered Samosa House around three years ago. It’s a … Continue reading »
Nothing feels more like spring to me than when strawberries and asparagus start popping up at the market or in my CSA delivery. Well, the tree outside of our dining room window beginning to bloom comes pretty darn close. And the part where I can start driving with my sun-roof open is pretty great. Oh, … Continue reading »
One of the things I love about Chris (there are lots. I’m sure I’ve shared with you some and I’m sure I’m going to share more), is that he has just as much of a sweet tooth as I do. He loves a good piece of high quality dark chocolate and he will never turn … Continue reading »
About 9 years before I became vegan, I became a vegetarian. I didn’t eat a ton of meat before that. Mostly chicken. Some turkey. And it was always just grilled in my George Foreman grill. No craziness like buffalo wings or BBQ ribs. No red meat or pork at all, actually. I always kind of … Continue reading »
Could there be any more awesome words in that title? Caramel. Peanut Butter. Marshmallow. Sure, I probably could’ve added chocolate and just put them over the top, but chocolate always has a way of stealing the show. I wanted the other ingredients to shine. Also, these were inspired by another one of my recipes and … Continue reading »
Cauliflower is quickly becoming my most favorite vegetable. It’s level of versatility never ceases to amaze me. Whether it’s disguising itself as buffalo wings, lightening up mashed potatoes, holding together an awesome burger, or hiding in a cheese sauce, I am always amazed. Now it’s popping up in one of my childhood favorite chinese take-out … Continue reading »
Awhile back, Alicia Silverstone did a post about her top 20 ingredients she couldn’t live without. Soon after, Cadry shared her list and Bobbie shared hers. Because list-making is one of my most favorite things in the world, I couldn’t pass this opportunity up to make a list of things my vegan kitchen is never … Continue reading »