I have come to a big realization and it’s changing the way I cook, in the form of an ode to oat mylk. Let me explain. Although I’m vegan–a choice I made to do the best thing for the planet–a typical grocery haul of produce, nut mylk, tofu, grains, and pulses can easily rack up…
Category: Breakfast delights
Treat Your Awesome Self Every Morning: Carrot Cake Overnight Oats. YES!
Because sometimes, when you’re prepping meals ahead of time to eat healthily, but maybe home from work a little late, still making sure you’re working out enough, also being your most vibrant self, still need to wake up early tomorrow, and finishing everything else you’ve gotta do today…you want carrot cake for breakfast tomorrow morning….
A sticky, finger-licking post: wild Maine blueberry pie jam
This is blueberry pie in a jam jar! Note the emphasis on blueberry pie: three staged additions of berries along with butter and lemon in this jam will transform toast, yogurt, or any dessert into a sumptuously blue treat. For the month of September, I’ve had the luck to work in the emergency department in Portland, Maine….
Biscuits on a whole new level
These biscuits are delicious as is, and they also freeze well and adapt to different additions of spices, herbs and other flavorings. Morning or evening, these are gobbled up quickly, especially when seasoned with fresh herbs and lots of black pepper and topped with gravy, or scented with lemon zest and served with coconut yogurt and fresh…
A fancy breakfast this cold December morning
After a busy week, one of my favorite ways to begin the weekend is to explore what’s new in the garden with a cup of coffee as I decide what to make for breakfast. Last week, I found that my celery and chard had gone to seed. And with the unseasonably wet and warm autumn, dozens…
Frozen cherries bring the taste of summer early with…clafoutis!
Clafoutis (pronounced “klah-foo-tee”) is a wonderful, comforting baked custard studded with cherries in the simple, rustic French tradition. Its magically crisp cake-like edges and smooth custard center are sprinkled with crunchy sugar just before serving. This recipe is made both more affordable and possible year-round by using frozen cherries, although the traditional recipe uses unpitted cherries…
Garnish with whipped chantilly cream
The trick to a true chantilly cream is the addition of table sugar at the very end. The result is a charming, delicate crunch of sugar throughout the light whipped cream, which is a real treat.
Våffeldagen: Swedish Waffles today
Although it is a sunny day in September, I’m having a våffeldagen here at home. National Waffle Day (Våffeldagen) is a Swedish tradition every March, with the word coming from Vårfrudagen, Our Lady’s Day of Ascension. This entirely non-religious holiday simply requires at least one meal consisting of lovely, fluffy Swedish waffles, usually with freshly…
A fresh spring harvest means a lazy, savory pie for dinner
This spring has been a strange one, even for New Mexico. We’ve had summer heat, days of snow and hail, and weekly storms of rain and wind. Although that spells trouble for me on my bicycle commute, the garden has been loving all the moisture and is producing greens twice as fast as we can eat…
butter in bloom: my plant-based kitchen 