Spring vegetables are some things I look forward to most after winter. Even though the mild winters of California are nothing to complain about, part of me is always glad when the days start getting longer and the days warmer.
Will’s co-worker gifted us with a bunch of green garlic from his garden. What a great [...]
I came across this recipe for sweet and spicy tempeh and passed it on to the BF. He liked it so much that he made it twice! I was always neutral about tempeh, but then I had this dish and now I love it! The funky armpit smell that fills the kitchen when [...]
Potstickers and dumplings are some of my favorite things to eat. They’re more of a pain to make for a weekday dinner, but if you make a big batch of them, you can freeze them easily.
The filling ingredients:
baby bok choy (I used about 12-20)
3 squares of baked tofu
4 dried shiitake mushrooms that have been reconstituted [...]
To celebrate Chinese New Years week, the BF and I decided to make Chinese food dinners for the whole week.
Braised tofu sheets, bittermelon and scrambled eggs, and stir fried bok choy. I think this is the first time the BF attempted to make 3 dishes for one meal.
The next night, I made vegetarian pot-stickers. [...]
I saw a post by Vegan Dad with a recipe for veggie lunch meat and it didn’t look all that hard. I already had most of the ingredients (other than vital wheat gluten) in my cupboard and vital wheat gluten was easy enough to get at Whole Paycheck. The recipe itself isn’t difficult, but [...]
An easy thing to make for dinner is a plate full of roasted vegetables. Once the vegetables are washed and cut into bite-sized pieces, it’s only a matter of throwing them in some olive oil, seasoning, salt and pepper, and then letting them roast in the oven for 45-60 minutes.
This batch has sliced sunchokes, cauliflower, [...]
I like cherries and I like alcohol. I love cherries in alcohol. Ever since I had the house-made cherries at a bar a few months ago, I’ve been entertaining the thought of making my own. How hard could it be, right?
In the BF’s copy of The Art of the Bar, there’s a simple recipe [...]
