Tag Archives: soy-free

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 […]

Continue Reading

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…

Continue Reading

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…

Continue Reading

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, […]

Continue Reading

Fatayer bi Sabanekh (Spinach Triangle Pies)

What could be better than spinach-filled dough? Spinach parathas, spinach calzones, spanakopita… These fatayer bi sabanekh continue a delicious tradition of not-too-adulterated spinach stuffed into carbohydrate goodness. My favourite, favourite kinds of food are the kinds that I imagine old ladies worldwide preparing with love, care, and cursewords. One of my favourite meals that I’ve […]

Continue Reading

Quick Pink Pickled Onions

Quick, easy, and delicious, I challenge you to find something savoury that isn’t made better by pink pickled onions. For something so delicious and so pink, these pickled onions are surprisingly easy to make. And if you’re a hipster who keeps a selection of mason jars on hand and…

Continue Reading

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,…

Continue Reading

Salsa

Salsa: clean and simple. Except for the fire-roasted tomato part. In the interest of readability, I’m reposting this salsa recipe and my guacamole recipe today. I’m also posting quick pink pickled onions. The salsa and guacamole are made to be,…

Continue Reading

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…

Continue Reading

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 […]

Continue Reading