Category: Vegan

Peach-Strawberry Sorbet (Vegan)

This recipe is a gift from the two of us to you all for Valentine’s Day. Even though it’s a bullshit capitalist holiday that hinges on expressing love by either participating in socially sanctioned, exploitative expressions of heteronormativity or by equally problematic mocking thereof, I urge you to use this opportunity for the radical act of loving yourself.

Vegan Fig Upside-Down Skillet Cake

This cake is an upside-down cake made with figs in a cast-iron skillet, and it’s vegan. Cooking in with cast iron wasn’t on my 2016 goals list, but I’m really enjoying branching out and learning new skills, like cleaning and caring for the cast-iron collection C brought with them when we moved in together. Caramelized figs, chewy edges, and a moist crumb made this cake a hit with vegans and non-vegans alike.

Nettle and Mint Tea

Spring has arrived in Seattle, and with it, so has the spring produce: fiddleheads, rhubarb, and nettles. Part of the issue with seasonal foods with a short availability is that recipe development can take a couple years if supplies are limited. This year, I got a 1/4 lb. bag of nettles at the Capitol Hill Farmers Market in late April and got to work on a couple dishes, including this nettle and mint tea, for those of you who enjoy a little punch to your herbal tea.

Coconut Muesli

An alternative to breakfast cereal, muesli keeps for a long time, requires no baking (except maybe toasting nuts), can be customized to accommodate allergies, and is infinitely customizable. Freestyle breakfast.

Vegan “Unagi” with Shiitake

I love unagi, but with the endangerment of the glass eel population (as well as the rising cost), it might be best to cool it with the eel. Although I’ve been following the eel news for several months, I hadn’t considered alternatives, but I saw this recipe for “Mock Eel” in the latest issue of Saveur and…

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Slow-Cooker Vegetable Stock (from Vegetable Scraps)

Save those vegetable scraps, readers! We’re making vegan stock, and it’s as easy as saving and freezing clean vegetable peels, food scraps, and herb stems. (How does one take appetizing photos of frozen vegetables and stock?) Why make stock from scratch?

Slow-Cooker Heirloom Tomato Sauce

I really missed my Crock Pot while I was in Japan. You can definitely buy a reasonably-priced slow cooker (surô kukkâ, スロークッカー) online or large homegoods stores. A rice-cooker can double as a slow cooker for many recipes, but since the purpose of the rice cooker is to get the moisture out, it may not…

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Fresh Mango Salsa

A nice bright salsa to end the summer (never mind it’s been over for a month). This recipe is very simple, and I love the way the flavors and textures work together. I like to serve this with homemade tortillas (or rice or quinoa), avocados, and roasted kabocha tossed with cumin and cayenne.

Bamboo Coconut Curry with Kabocha, Lotus Root, and Soy Beans

I’ve noticed a lot of people find my blog by searching for bamboo shoot recipes. This year, I wanted to develop a new recipe to add to the list and to make something other than bamboo-rice with the shoot I bought. My temporary roommate mentioned that she had seen a bamboo and kabocha curry at…

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