Vegan

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A Long Hiatus and a Sweet Potato Recipe

Maybe you’ve noticed… I took a pretty long posting hiatus where I spent seven months throwing myself entirely into work. I’ve spent most of my time since September in Portland, Oregon for work. City guide to come! As things are (finally) calming down enough for me to take a breath in and take a look at this blog again–I realize how much I miss it. Firstly, cooking in my own kitchen. The last several months have been a whirlwind of hotels, Air bnbs and takeout. I miss my home kitchen, my spice cabinet, Vitamix, my sourdough starter, etc. etc. Secondly, the creative outlet that this blog affords. I feel like...

Grilled Eggplant Dip

The Japanese eggplants in my garden have finally started to fruit. I added them to the garden this summer as an afterthought. Eggplants have never really grown well for me. The leaves typically get eaten alive before the plant has even the thought of a fruit, or the fruit rots before it comes close to harvest time. Imagine my surprise, as this year, the eggplants we haphazardly planted at the edge of our herb garden are exploding. Clearly I needed some eggplant recipes, stat. This one has become one of my favorites. It yields a complex, smoky, eggplant dip that stands up well on it’s own. It’s an excellent compliment...

Green Chili and Almond Pesto

There is no recipe that epitomizes summer quite as well as basil pesto. The unrelenting heat has caused the basil plants in our garden to explode–and I’ve been making pesto consistently ever since. I seriously can’t even keep up with them. Our red eye chili plants are right beside the basil, and haven’t yet reached their “red” stage–but I’ve been picking them green. The addition gives the pesto a subtle kick. The typical pesto nut choice is pine nuts. However, I don’t typically buy those–in favor of raw almonds, which I always have on hand. So I use those instead here–I think they work great and even impart an almost...

Raw Strawberry Vanilla Cheesecake {Dairy free}

The summer dessert dilemma. For me, the ultra heat precludes the very rich, the heavy,and the cloyingly sweet, when it comes to dessert. I also like something light, cool, and easy to make, something good for gatherings, barbecues, and that won’t make me feel like I just ate a ton of bricks. The cashew “cheesecake” is the ticket to all of the above. It is the key to a crowd-pleasing, show-stopping dessert that satisfies a sweet tooth without sacrificing nutrition. With a base and filling made of mostly nuts, and sweetness from dates and maple syrup–this is as healthy a cake as you’re likely to find. This cake can be...

Thai Zoodles with Tofu and Crushed Peanuts

A spiralizer is a miraculous thing. “Do you want chopped up zucchini and red sauce for dinner?” Meh. “How about a big bowl of zoodles with meatballs and marinara?” YES. The spiralizer turns the ordinary into the appetizing, quietly performing a sort of culinary sleight of hand. Another thing that zoodles do, is really allow you to hone in on your sauces. Whereas a plate of pasta with salt and black pepper may not need too much coaxing to turn out a desirable meal–zoodles do require a little more sauce prowess. That said, most pasta sauces taste great with zoodles. But, you’ll be able to taste it if something is lacking....

Raw Red Cabbage Slaw

It’s the perfect side dish, meal base, or afternoon snack. This slaw can play many roles. It’s great for a party, grab-and-go lunch, or for lazy, LAZY Sundays–like today. Today is the best kind of Sunday. One that falls between two days off. I have to admit I’ve barely left the house all weekend. But in doing so I’ve gained a wonderful sense of quiet, and of stillness. One of the things I love most about living in the country is the feeling of solitude. We aren’t actually THAT far out of town. But surrounded by trees and set back from the road by a long gravel drive, it can feel...

Homemade Sauerkraut

Traditional sauerkraut is less of a recipe, and more of a history lesson and a process. The ingredients are sparse: cabbage, salt, time. The entire process from cabbage to jar will take you under an hour (depending on volume, of course). What is traditional sauerkraut? Fermentation is an ancient food preservation technique. The process utilizes bacteria found in the environment to create a product that is shelf stable without refrigeration, freezing, or pressure canning. Sauerkraut is preserved through lactic acid fermentation–meaning that the naturally occurring bacteria lactobacilli is responsible for the culture and also for that characteristic sour flavor. Sauerkraut was the first fermentation recipe I ever tried. And honestly–I...

Sunday Almond Milk and the Beginning of a Blog

Hello Internet. I’m Kaitlin. I’m a food lover, health researcher, amateur cook, recovering journalist, nutrition student and avid kitchen experimenter. I live in the woods with a boyfriend and a dog. These are my stories, recipes, experiments and mishaps. I have had the idea in my mind to start a recipe blog for over six years. The idea has morphed, broken apart and came back together again —just about as many times as I have throughout the whole of my twenties. I’m the type of person who doesn’t like to share anything until it’s perfect. My comfort is in hours spent tweaking and re-aligning and preparing that not-quite-ready-for-outside-eyes thing so that...