Gin and Tonic Cookies

Today I’m hosting the April 2013 edition of the Gluten-Free Ratio Rally, and I couldn’t be more excited! The theme this month is shortbread. And endless summer… Welcome, everyone! This month, the Gluten-Free Ratio Rally does shortbread. (I’m chuffed as ever to be hosting!) The idea behind the Rally is simple: Cook by weight, not […]

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Vegan Boxty/Bacstaí

Bacstaí make the morning after St. Patrick’s Day a little easier. If you’re planning on mashed potatoes this week, then you’re probably planning on leftovers. Save some for boxty. We’ve well covered this week my Irish-Americanness. One representation of that is…

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Vegan Irish Soda Bread

Vegans won’t miss the buttermilk in this Irish soda bread. It’s a lovely accompaniment to a meal any time of the dat, from breakfast to tea to stew. I’m a proud Irish-American. You have to have the hyphen in there because—let’s be honest—we’re not really Irish. Many of us (myself included, unfortunately) have never been to Ireland, […]

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Guacamole

Guacamole: my favourite way to eat more fat. (Yes, even more favourite than cashews, if you can believe it.) In the interest of readability, I’m reposting this guacamole recipe and my salsa recipe today. I’m also posting quick pink pickled onions. The guacamole and salsa are made to be,…

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Vegan Red Velvet Cupcakes, with beets

An earthy and bittersweet take on baked goods, just in time to begrudgingly celebrate VD. Okay. Here I am, albeit begrudgingly. For Valentine’s Day. Or, as my mother and I have always lovingly referred to it: VD. Like venereal disease. Named after Venus, right? Or…

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Vegan Crème Fraîche

This tangy cream is used in everything from swirling into soups to topping freshly sliced fruit. Use it as a base to create flavoured creams for dipping or spreading, or simply dollop on top as a garnish. There are a few recipes out there for vegan crème fraîche. Some of them involve mixing other things […]

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Vegan Chicken and Dumpling Soup

Hearty and stupidly easy to make, this chicken and dumpling soup is best after long, cold days when there are lots of hungry mouths to feed. I love dill. Some find it overpowering, but I could sneak it into everything. It brightens salads, rounds out dressings, and pops in dumplings. I love making biscuits or […]

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Homemade Barbecue Sauce

This barbecue sauce is a no-brainer alternative to the ones in the store, which always seem to be mostly corn syrup. Bonus: it’ll make your kitchen smell awesome, and get you in the mood for some grilling. I love barbecue sauce. It’s a step up from ketchup: it’s smoky, spicy, and has tons of flavor. […]

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Vegan Gluten-Free Bread

For this June’s edition of the Gluten-Free Ratio Rally, I tackled vegan, gluten-free bread. The result? A bread that’s soft and chewy on the inside and crusty on the outside, which can be made into rolls or loaves. No gluten? No gums? No eggs? No problem. Believe it or not, one of the questions that […]

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Vegan Parmesan Cheese Substitute

Vegan parmesan cheese! You can make up a bunch of this and keep it in a cupboard for numerous applications. What vegan doesn’t have a good parmesan cheese substitute, right? Most of them involve some kind of nut, plenty of nutch, and a pinch of salt. This is no different!…

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