I've always said the key to good vegan food (or food in general, frankly) is having a few really awesome sauces that can be paired with just about anything.  That way you have versatility with menu creation and can instantly create layers of flav...

There was a bit of a heat wave this week, so I decided to make some entrees that could be eaten and enjoyed as cold salads.  It's always nice not to have to heat up the kitchen when the weather gets sticky. The first entree featured an "Eggless...

Technically, this was last week's menu, but it's been a crazy week and this is the first chance I had to post some photos.  What ever happened to a slow and relaxing summer? On the menu this week were some of my favorite flavors:  fresh basi...

It was a dark and stormy night... and there wasn't much in my fridge except a lonely portobello cap and half a can of diced tomatoes.  So, I settled in to accepting the likelihood that there would be another pasta dinner on the horizon.  But...

I'm so excited to see green stuff growing in my garden... and it's not just weeds!  Yesterday I trimmed my first batch of Mesclun Greens and made a big salad for lunch and a little side salad for tonight's dinner. Nothing you buy in the grocer...

It's the middle of June, which normally is the time of year for grilling.  But with the weather we've been having, it's become a challenge to fire up the grill between raindrops.  I was in luck this weekend when some friends managed to squeez...

The other day I was in a hurry for lunch (what else is new?), so I was thinking a quick sandwich would be the easiest solution for my hunger.  But then I looked in the fridge and didn't find any Daiya cheese, and I didn't feel like having peanut b...

I'm often asked what I cook for myself for dinner, and while the standard answer is "something quick and easy," I do try to be creative.  Or at least use one ingredient that's fresh, seasonal, and a little different.  So this week I prepared ...

Ahhh... I love a picnic.  It's the perfect way to kick off summer, and what better day than Memorial Day?   So we had a little feast which started with a spread of garlicky hummus and fruit salad. The picnic continued indoors with a pile o...

The chives in my yard have now burst open with their gorgeous lavender blossoms, so I've been using them as garnish on just about everything this week:  salads, sandwiches, soups, and tonight... tofu scramble.  I started with some sauteed oni...