30 May 2012

(Almost) Wordless Wednesday: Sharing

Most of my cooking projects lately have, in one way or another, related to spending time with a fellow veggie-loving food enthusiast. We brainstorm meals and cook them. It's such a simple concept--bonding over food--but is also something that can be (and has been) tremendously enjoyable.
Pain au chocolat (dough for all croissants from yet another fabulous recipe by Vegan Dad).
Almond croissant.
The inner swirl of a homemade croissant.
Sundried tomato and broccoli polenta.
Homemade peanut butter chocolate cups, destined for one decadent batch of chocolate ice cream.
Whole wheat pasta with coconut peanut sauce.
Good company and good food is one classic, enjoyable combination.

What's cooking in your kitchen these days?

16 May 2012

(Almost) Wordless Wednesday: Basic Brussels Sprouts

I've had some fun in the kitchen lately--so much so that documenting it has rarely crossed my mind. I blame the surreal nature of the last three weeks. Most of the food I'm preparing at home is extremely simple and born of convenience (i.e., involving items that I have on hand and need to use up), which was exactly the case with this humble bowl of shaved Brussels sprouts. It's nothing more than Brussels sprouts, garlic, salt, pepper, olive oil, and a light touch of black truffle oil. Yum.

03 May 2012


Citrus trees all over town--because each home has at least one--are already bearing vibrantly colored orbs of fruit. Some trees have also begun to showcase new, fragrant blossoms that fill the air with a potent but lovely aroma. The beauty of spring is out in full force.

Although diminutive, the Meyer lemon tree in the backyard manages to make its presence known, too. The cheerful yellow of its fruit is difficult to ignore; indeed, one would be foolish to let those tangy-sweet gems escape notice for too long. Impatient plucking has so far yielded more than a few still-greenish lemons, only reminding overzealous admirers that the best of anything always involves a wait. Thankfully, the view isn't so bad in the meantime.

01 May 2012


French toast is one food item that invariably gets the "how do you make it vegan?" inquiry, and understandably so; the dish is known for its fairly simple ingredient list composed namely of bread, eggs, and milk. In over three years of being vegan, I have realized that it is entirely possible to construct deliciously animal-free remakes of old favorites, including the aforementioned breakfast favorite. Unfortunately, my bread-consuming habits aren't usually conducive to stale leftovers--granted, I do actually freeze at least half of what I bake just after it cools--which means that French toast hardly shows up at the table.

That situation may very well change, thanks to a recent discovery of a recipe for caramelized French toast sticks. Immediately drawn to the thought of crunchy, sugar-coated bread in a no-utensils-necessary form, I saved half of the second loaf of last week's batch of sourdough from freezer relegation and vowed not to eat it until it was made into sticky-sweet toast sticks.
(re-posted from Instagram)
My temporary exercise in discipline was certainly worthwhile.

To turn my inspiration recipe vegan, I simply substituted the egg with its flax-meal-and-water equivalent and used almond milk and vegan butter for their respective dairy counterparts. I used raw sugar instead of brown sugar, simply because I like the coarse texture of the former. Rather than melting the sugar-butter mixture in the pan, I smeared a bit of it on the top side of each piece of bread, just before it was to be turned down onto the pan.

And just look at those beauties sparkle.