Crisp Vegan Blueberry Muffins



It’s May, the seasons are changing and it’s just about time for the blueberries to hit the market. The berry season is one of my favorite things about being in Oregon over the summer months and one of the reasons I look forward to returning to Oregon soon. Sitting here craving those ripe, juicy and


Vegan Tartar Sauce



We’ve been having a tremendous time in Cape Town, venturing out to see penguins and seals in their natural habitat, visiting local farmers’ markets, sampling the ample and varied produce and taking it all in at the local (slow) pace. Sunny days and vegan options abound, it’s been an amazing trip. I can’t wait to


Vegan Gochujang Mayo



Gochujang is a pantry staple in my home. This Korean fermented red pepper paste is big on flavor and easy to incorporate into a number of different recipes, and not just the Asian ones. So when I recently started experimenting with making my own homemade mayo from scratch, I was immediately inspired to create a


Fennel Smoothie



When I was in Italy last year, I happened upon a small cafe in Turin with an extensive juice and smoothie menu. I was particularly excited to see that they had a smoothie with fennel in it. Since I love the subtle sweetness of fennel in savory dishes like risotto, I thought the combination could


Vegan Pub Buns



Things are really picking up and our travel schedule is starting to get rather busy, beginning with a quick trip to Taiwan this month. Fortunately we have the lovely Jojo from Vegan.In.Brighton to fill in with a guest post later this week. But before we head to Taiwan for yet another trip full of food


Pad Thai Jay with Yellow Tofu



This vegan version of Pad Thai, also known as Pad Thai Jay, is inspired by the street food we tried in Thailand during the Phuket Vegetarian Festival. Pad Thai is an iconic Thai stir fried noodle dish in a tamarind based sauce. Along with being one of the national dishes of Thailand, it is also