Tag Archives: featured

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 Lasagna

This vegan lasagna makes use of a bunch of fresh summer ingredients. It takes a bit of prep, but all of the steps are easy and the end result is oh-so satisfying. Vegetarians beware—this lasagna will make you rethink the notion that you “can’t live without cheese.” Wow. I meant to publish this just under […]

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Vegan Squash Quesadillas with Chipotle-Lime Crème Fraîche

What better use for your new crème fraîche skills than topping some indulgent squash and cheese quesadillas with a spicy, tangy, creamy sauce? When I was but a wee goth-punk (yep, you read that right), I used to subsist off two things: Bagels, toasted, topped with whipped cream cheese, and sprinkled with oregano…

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Vegan Irish Stew

Irish stew is straightforward and hearty. It’s a pleasure to prep with haphazard hacks at root vegetables and even easier to eat now or for leftovers. If you’re looking for a simple centerpiece for your St. Patrick’s Day supper, then look no further. Out of some misplaced tradition, Ryan is generous enough to humour me […]

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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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Vegan Freezer Burritos

Try these burritos on for size! Instead of spending $8 at the store or $6 at the supermarket, make these for under two bucks each instead. They’re the perfect place for those random vegetable bits and last shreds of Daiya in your fridge, and you’ll find yourself craving one even when you’re not hungry… That […]

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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 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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Vegan Buffalo Wings

These spicy wings bear an uncanny resemblance to highly processed industrial meat product—but they’re exceptionally homemade! Just in time for the Pats to win the Super Bowl bitter New England vegan food bloggers to update posts that they were drafting hopefully last Sunday, I’m reposting my recipe for…

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Vegan Jerky from Shiitake Mushrooms

Wondering how to make vegan beef jerky? Fear not! This fool-proof recipe relies on shiitake mushrooms for a chewy bite and toothsome texture. NH-hunter-approved, apparently. I still remember my joy at discovering that all Clif bars are vegan. This was in high school, in the early days of my veganhood. I’ll admit, with my hectic…

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