Building resiliency in the kitchen: Make your own tofu

As an ER doctor, I haven’t gone anywhere but to work for 16 days and counting. I’m self-isolating because I know that because of my exposure to sick patients, I am at risk of infecting others if I go to public places, including the grocery store. Of course, I could also become sick from public…

More (plant-based! delicious! creative!) changes coming soon…

A very Happy Valentine’s Day weekend to you! I’d like to share some updates and changes to expect shortly here at Butter in Bloom, my plant-based kitchen blog. As many of you know, I’ve been plant-based for years, with occasional treats that may include dairy or eggs while traveling or perfecting a classic technique. For…

Oh hello, summer: Vegan Apricot Tangerine Cheesecake Slices

Here in El Paso, summer does not creep up on us–it pounces. The gusty spring days, random hailstorms and chilly high desert sunsets suddenly open up into that first morning walk which for me marks the beginning of summer. When I wake up and take the dog out first thing in the morning and it’s…

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….

#butter.in.bloom

Follow me on instagram at butter.in.bloom to keep up with quick recipe ideas and the latest experiments I’m perfecting.  Recipe creation is a process that often takes much trial and error: share in both my mistakes and successes and share what you think! For my (and your) favorites, I write up the recipes to share on this site.

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…

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…