These might be on my top 3 favorite things to pickle and add to salads. Shishito peppers are typically mild but every 10 peppers or so come with some serious heat. It’s like playing Russian Roulette with peppers. They’re in…
Onion Pakoras
I made these during that thing that rhymes with “schmandemic.” During a time when, for the most part, if you wanted your takeout foods, you had to learn to make them yourself. My first choice for an appetizer at any Indian…
Roasted Garlic Soup
I made this soup on the fly one day when I was going through a roasted garlic phase. It was a pretty serious but satisfying several weeks of adding roasted garlic to just about every dish I cooked. I regret…
vegan blueberry oat pancakes
soy balsamic portabellas
if you’ve been watching my stories, then you know that I am neck-deep in sourdough starter revival, so easy dinners are on the menu until I can pull my life (read: sourdough) together. i pulled this vegan + healthy-ish dish together in less than 30 minutes. i tossed the portabella mushroom caps in marinade with evoo, soy sauce, balsamic vinegar, ginger and garlic then roaster the mushrooms on a parchment-lined baking sheet at 400º F for 15-20 minutes.
vegan spelt flour pancakes.
this weekend I found comfort in these vegan spelt flour pancakes // I started with a vegan buttermilk (combining non-dairy milk + lemon juice) and used spelt flour as the base instead of all purpose. this was my first time using spelt flour—the short and sweet is that spelt flour is an ancient grain in the wheat family. it’s not heavy at all and is naturally low in gluten. And apparently it makes beautiful pancakes.