Archives for November 2013

How to Make Tomato Jam


When life gives you wonky tomatoes, make this easy tomato jam! This rustic recipe does not require peeling, de-seeding or any of that nonsense.

Enjoy this sweet and savory tomato spread with crackers and cream cheese, take a BLT to the next level or as a delicious glaze for tempeh.

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How-to :: Vegan Fruit Turkey for Thanksgiving

I’m no Ida Frosk, but I thought it would be fun to do a really simple vegan fruit turkey for Thanksgiving. Wouldn’t it be fun to wake up to this for breakfast?

You will need:

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Roasted Miso Brussels Sprouts Recipe

 


Brussels sprouts get such a bad rap. Yes, if you’ve only eaten them boiled beyond the point of humiliation, they’re pretty gross. For this recipe, roast the cruciferous bad boys, let them roll around in the vegan miso glaze and you end up with highly addictive carmelized Brussels sprouts veggie crack. It took me two attempts to film this recipe because the first time, I lost my mind and ate the whole tray before I had a chance to finish filming….oops!

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Vegan Cuts Snack Box + Beauty Box :: October Review

I gifted myself both the Vegan Cuts Snack Box and the Beauty Box last month. When I’m not traveling, the boxes are a fun way to discover new products that aren’t always available in stores near me. I’ve tried other subscription services and find Vegan Cuts to be the best for an interesting selection of 100% vegan products, free shipping to all U.S. states and hassle free customer service.

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Greens & Vines Restaurant Revisited :: Vegging Out

Greens & Vines Restaurant (raw vegan) introduced some new menu items and I had to give them a try. My favorite dish was the Crimini Mushroom “Escargot” with a spectacular macadamia nut “butter” sauce. I seriously wanted to lick the dish, it was so delicious. Zucchini “Unagi” has a nice chew and the sweet sauce is spot on.

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