vegan miam

Miso-Harissa Delicata and Edamame Dill Rice

Fall is one of my favorite times to be in the kitchen. I love the produce this time of year, not least of all the lovely varieties of winter squash. Delicata squash, with its thin edible skin, is one of my personal favorites. Versatile, easy to prepare, and a long life off the vine and

Japanese Kabocha Curry

Ever since I got back from our last trip I’ve been working on perfecting one of my favorite dishes. My Japanese Curry recipe has always been a favorite, but with winter upon us and squash season in full swing I decided to make an alteration and replace potatoes with kabocha squash. With the sweet and

Indian Tacos with Almost Frybread

Visit any powwow in America and you’ll likely find frybread and Indian Tacos. They are just as much a part of the modern powwow culture as dancing and drumming. For those who aren’t familiar with frybread, the name is self-explanatory since it is literally just a fried bread. Made from a dough that includes a

Petite Jalapeño Cornbread Loaves

Today (November 1st) is World Vegan Day! This worldwide celebration started in 1994 to mark the 50th anniversary of the founding of The Vegan Society all the way back in November of 1944. This year is the 20th anniversary of World Vegan Day and with celebrations around the world, I would love to know what

Everyday Red Pepper-Tomato Sauce

Having recently returned from our trip to Asia + New Zealand, we haven’t had a lot of recipe posts lately. I know I’ve missed posting recipes, but what about you, the readers - would you like to see more recipes or more travel posts? When we returned from Thailand, I was surprised and excited to

Cashew Sour Cream

This vegan and gluten-free Cashew Sour Cream is super creamy, tangy and versatile for everything else and only made with raw cashews, apple cider vinegar, fresh lemon juice and white pepper. Use it in place of mayonnaise or vegan sour cream products or on its own as a dip. It is incredibly easy to make