Spinach Artichoke Dip

I whipped up this recipe for a little gathering at my house and it was a big hit, so here it is! The inspiration came from several food blogs including Hot for Food and The Gentle Chef. Happy dipping! Continue reading →

An Introduction to Vegan Meal Planning

If you’re looking for a how-to guide for meal planning, chances are you’re not a fan of meal planning, but understand that it could make your life a little easier. I absolutely love meal planning! And basically every other type of planning that exists. I know that I am not in the majority in this respect. So, I thought I would share a little of what I do to make meal planning simple. Continue reading →

How will the new Plant Based Foods Association affect your restaurant?

Various food industries have been lobbying in Washington for a long time… it’s about time that plant-based foods get a seat at the table with their own trade group!

In March 2016 the Plant Based Foods Association launched and is on a mission to “ensure a fair and competitive marketplace for plant-based foods intended to replace animal products” (Food Navigator USA).

“The deck is stacked against plant-based foods because they cost more and people can’t find them,” Simon told Quartz. The new association, she says, is aimed at “leveling the playing field.” To do that, the organization will educate retailers and foodservice companies about these products. – Quartz

With more Americans looking to eat healthy foods, awareness of animal welfare growing, and increasing interest in fighting climate change, now is the time for the Plant Based Foods Association to shine. Continue reading →

Coconut Strawberry Basil Sherbet

This recipe has the refreshing qualities of an icy sorbet, and the creaminess of ice cream – making it sort of like sherbet! I made it with the intention of making ice cream, but really there’s not enough creamy fatness in the ingredients I used to be “ice cream”. I’ve heard that people use bananas, but I’m allergic to bananas so I’ll be experimenting soon with creamier ingredients. The coconut flavor definitely comes, so I’m tempted to consider this a Coconut Strawberry Basil flavor. Continue reading →

Tofu “BK Chicken Fries”

IMG_3374When I was in high school, during band camp lunch breaks my friends and I walked over to Burger King. After realizing the salads had as many calories as anything else on the menu, I just ate “chicken fries” every day. Chicken fries are a very strange “food” item which are basically what they sound like: chicken shaped like french fries.

I’m not gonna say they were good. They were good in a guilty, grease-filled kind of way. Even if I weren’t vegan, I probably wouldn’t eat them today. I know I’m really getting you excited for this recipe, aren’t I?! The point is, I feel nostalgic thinking about it. I still daydream about the sounds of a drum line warming up at 6am. And I still think about those stupid chicken fries. Continue reading →

Gravy: The Nectar of Life

 I’m a firm believer that gravy is a food group necessary in every diet. Being from Indiana, I grew up with many meals covered in gravy. It makes me feel at home. I always loved waking up on weekend mornings to the smell of biscuits and gravy :-)

Continue reading →

Stuffed Squash Blossoms

Spring is here! That means flowers are blooming – some of which are edible.

In my hometown there is an outdoor Saturday farmers’ market from March – November. Due to high demand, in the middle of summer there is also a Tuesday market. Today was the first day of the Tuesday market, I had to visit! Continue reading →