Status updates on Facebook from several friends reminded me that today is Shrove Tuesday, aka Pancake Day. Pondering the distribution of the updates, I noticed that most of them came from the UK, where I celebrated Pancake Day 2005. Prior to that, I wasn’t aware of Shrove Tuesday or Pancake Day except as Mardi Gras. […]
Category Archives: Vegan
Easy creamy kabocha squash-cranberry penne with fennel
This isn’t so much a recipe because I didn’t actually write down the amounts, but I thought this turned out well and it was easy. 1 tbsp olive oil 1 lb penne pasta 1 large fennel bulb, very thinly sliced 1/2 kabocha squash, peeled and cut into 1/2-1″ chunks A couple tablespoons each soymilk, Tofutti […]
Sunset Salad
Clotilde’s Grated Carrots and Beets is a terrific way to try beets (raw or otherwise) if you are a little skeptical about them. But I don’t think it has a very good name; I always look for it under “Beet and Carrot Salad” before I remember that the name in English is a translation from […]
New year, new food.
I’ve been doing a good bit of cooking since I got back from my Christmas trip: squash and black bean empanadas, vegan crepes with fruit, chickpea curry. Today I decided to try something new, the recipe just before the empanadas in Veganomicon: Autumn Latkes. These are latkes made with carrot, sweet potato, and beet shreds […]
Things not to put in mashed potatoes
Many things are excellent additions to mashed potatoes, but vanilla-flavored soy creamer is not among them, especially not when you want to put them on top of a lentil-vegetable base and make vegetarian shepherd’s pie. (Be quiet. I was out of soymilk.)
Arugula!
After my first year of employment (I think first full year, but it doesn’t really matter to this story) I had saved more money than I expected. I was telling my mom this and that I really wasn’t sure how I’d done it, since I didn’t keep a good budget (I still don’t; it is […]
Imam bayildi
When Barbara posted her recipe for Imam bayildi, as an eggplant lover, I knew I had to make it. It is as good as she says it is. It is by no means low-calorie, but it is vegan and the main bulk of it uses seasonally-available eggplant and tomatoes. It is also kind of time-consuming […]
Recipe for inspiration
I haven’t been doing a lot of cooking lately, for various reasons, but one of the reasons is that in the summer when the farmer’s market is overflowing, looking at cookbooks rarely yields recipes that make maximum advantage of the ingredients I have, and I haven’t been feeling independently inspired or desirous of going shopping […]
Toronto: activities
What I actually did in Toronto: The ROM. You can see one of the most interesting things about it from the website — the building was recently renovated and a “Crystal” added on to the front. It wasn’t as crystalline as I expected from the name, but it’s an interesting addition. The interface between the […]
Certified LAB cooking
As of today, I’m literally and officially certified Road I proficient by the League of American Bicyclists! I have a piece of paper that says so. I passed with flying colors. I’m glad I took the class, because since then my road positioning has gotten more appropriately assertive, and I’m feeling more comfortable on the […]