Happy World Vegan Day! That’s right, November 1 marks this annual occasion, followed by a month-long celebration called World Vegan Month. If you’re thinking of testing the waters, check out this excellent article on tips for going vegan. It’s full of really great, practical advice from several vegan experts–and it was written by my cyber-friend, Perri. ;) What do ya say we kick off World Vegan Month with a yummy cookie recipe? How about Pumpkin Oatmeal Cookies? If you’re a vegan veteran, then you’re probably already familiar with Isa Chandra Moskowitz of Post Punk Kitchen. If you’re new to the vegan world, then PPK is a great resource that you should definitely bookmark. She has authored several vegan cookbooks, including her most recent title, Isa…
Hold onto your hats, folks. That’s right, I’m doing two cookbook giveaways in a row. I’m blowing your mind, I’m sure. In case you missed it, the first was Kathy Hester’s Vegan Slow Cooking for Two (or Just for You). Today, I’m introducing you to Amber Shea Crawley’s Practically Raw Desserts, which you can win by entering below. When Vegan Heritage Press invited me to participate in this blog tour to promote Crawley’s book, I figured why not? A free cookbook for me and one to give away. Then the book arrived and let’s just say I wasn’t overly impressed. I judged it. By the cover. By the photos. The design/layout. All of it. Since I’m a graphic designer, this kind of stuff really bugs me….
Bust out your party hat and say HAPPY BIRTHDAY to 86 Lemons!!! Today marks the one year anniversary of my first blog post. It’s kind of fun to look back and see how far I’ve come. While I’m still learning and always will be, my photos have come a long way. In fact, just yesterday I was teaching two friends how to use the manual settings on their DSLR cameras. A year ago, I had no “cool” photo props. Over the past year, I’ve managed to build a nice little collection of plates/bowls, linens, utensils, etc. A year ago, I was still learning about new-to-me ingredients like chia seed, flax eggs, coconut oil, tapioca starch, lentils and dates (to name a few). Now these are…
Sometimes I get in a rut with salads and then I get sick of them. I need to change up the ingredients more often. Throw in a more fruity version like this one once in a while. Unless you’re like my dad who doesn’t like fruit in his garden salad. Then you’re just missing out, I guess. This post isn’t a recipe for a salad (it’s pretty easy to figure out the ingredients: spring salad mix, sliced strawberries, blueberries, cooked asparagus, pecans). Rather, I’m sharing the recipe for the magic ingredient–the DRESSING! This is a sweet, tangy, creamy dressing that is so easy to make. Just throw the ingredients into the blender and you’re done. Boring salad crisis averted. I found a similar recipe from…
Have you ever roasted a pear? Until now, I had not. I know – so sad, right? Well, I mean, I’ve eaten roasted pears (in salads, desserts, etc at restaurants), but I had never prepared my own. It’s so easy and yet the result is so gourmet, so decadent. I’ve gotta do this more often. It’s a shame that I didn’t have dinner guests the day I made this. All that fanciness for just Hubs and me. I found this recipe on a blog called Fat Girl Trapped in a Skinny Body (I WISH!) authored by a gal named Julia. Her blog isn’t focussed on vegan food, but she does have a number of great-looking vegan recipes. Check out the video on her About page….