3-Ginger Gingerbread Cake

3-Ginger Gingerbread Cake with Sauce

During Martin Luther King’s Birthday weekend, I participated in the Sedona VegFest as an Exhibitor (that’s me on the right-hand side representing the Meetup Group that I founded/organize, Verde Valley Vegans). It was an exciting weekend, having the opportunity to meet so many like-minded, wonderful, and interesting people.

Sedona VegFest – January 14-15, 2017. That’s me on the right. Lindy is on the left.

As is typical of me, conversations tend to shift towards the direction of food and recipes. One of the lovely participants (who requested to remain anonymous but gave me permission to share her recipe), told me about one of her family’s heirloom recipes for a Gingerbread Cake. It was not at all vegan; however, she successfully veganized it; and shared it with me so I could share it with you. Continue reading 3-Ginger Gingerbread Cake

Sugar-Free Candied/Crystallized Ginger

Sugar-Free Crystallized Ginger

I love candied ginger. In baking, it just brings the flavor up some many notches. But, for the individual who prefers/needs to reduce/eliminate sugar, it has been locked down onto the “Do Not Use” category of ingredients……that is, until now…. Continue reading Sugar-Free Candied/Crystallized Ginger

Hotel Pasta

Sorry I missed writing last week. I was out-of-town, traveling for business. Whenever I do so, I try to book myself in hotels that have those mini suites that include a refrigerator and an induction stovetop. Makes life on the road sooooo much easier, at least in the food department. I get to control what I eat and what goes into it. Traveling is stressful enough…adding eating out throughout the duration gets old quickly, not to mention the temptation of ordering not only an entrée but also an appetizer, and heck, if they have it, a vegan dessert. Continue reading Hotel Pasta

Community Building

Me – at the Sedona VegFest

This past weekend, I had the incredible privilege of participating in Sedona’s (Arizona) first VegFest, hosted by Healthy World Sedona. While so many ‘responsibilities’ called to me, both before and during the event, I almost immediately realized what an outstanding opportunity it was for building community. Continue reading Community Building

Quick’N’ Easy Veggie Pasta Sauce

BroccoliRabe Pasta Sauce

Home from work or had a busy day and still need to cook dinner but want something delicious and nutritious? How about a Pasta Sauce that is as versatile as it is quick’n’easy? Continue reading Quick’N’ Easy Veggie Pasta Sauce

Fennel Mushroom Ragu

In the cold winter months when the house is closed up and I am chilled to the bones (I am an absolute sissy in cold weather!), there is nothing better than the anticipation of a yummy warm-me-to-the-core pot of goodness that is simmering away on the stove, perfuming the kitchen with its aromatic flavors.

This Fennel Mushroom Ragu is, in its simplicity, precisely one of these meals. Adorn it over pasta, or as the crowning glory atop grilled polenta cakes or tofu, or toss with pasta and vegan ricotta for a baked pasta casserole. Add a protein—such as beefless tips or chickenless strips for a heartier, stick-to-your-ribs dish. Possibilities abound…enjoy! Continue reading Fennel Mushroom Ragu

Cookbook Review: JL Field’s “Vegan Pressure Cooking”

“Vegan Pressure Cooking” by JL Fields

So, yes, I have to admit that I am one of those people that have been terrified, and I do mean terrified, for years at the sight of a pressure cooker. Visions of it exploding on the stove, dousing ceiling to floor with the pressurized contents gone awry abound aplenty.

It wasn’t until about ten years ago, when a dear friend introduced me to using a pressure cooker to make Daal, Indian lentils, that one of those contraptions made its arrival into my kitchen arsenal. What a score! I embarked on my journey of using my pressure cooker, albeit still somewhat trepidatiously, cooking a variety of beans. But, alas, my journey pretty much stalled at that point….well, that is, until JL Fields’ “Vegan Pressure Cooking”. A whole new world of culinary skills and delights entered my gastronomic sphere. Continue reading Cookbook Review: JL Field’s “Vegan Pressure Cooking”

Carrot-Apple Sugar-Free Muffins & The Giving Plate

Carrot-Apple Sugar-Free Muffins
The Giving Plate

I am fortunate to have whom I consider to be the absolute best neighbors in the world. They live across the street from me. For the first six years, I did not reside in my home, but rather, visited several times each year. During the first six years, we became friendly with one particular couple. And then finally, on September 1, 2015, it happened! I was able to semi-retire and move to my dream house in my fantasy world, although it was neither a dream nor a fantasy. It was real life. Ah, so much to be grateful for today. Since then, we (my partner, Richard, and I) have become endearing friends with Skip and Cynthia. But, I am digressing here just a bit. Back to being on point….

If you’ve been following this blog, you might have realized by now that I not only love to cook, but also have a real passion for baking as well. Coupled with that, it positively feeds my soul to gift my baked treats to those I love.

Skip is diabetic, so I tweaked my original carrot muffin recipe (which was not vegan) into a delicious (and quick and easy) sugar-free carrot-apple muffin in his honor.

I just finished baking these muffins as part of my Holiday gift to Skip and Cynthia. I will be presenting these baked goodies to them on “The Giving Plate”. The giving plate reads: This special plate is yours today. Its purpose is very clear. It comes to tell you that you’re loved and someone holds you dear! Savor all the plate contains and fill it full again. Then send it on renewed with love to family and friends.

Muffins Almost Ready for gifting – Just have to close the box

So, here’s my new, veganized recipe. At the very end, I will include my former original non-vegan recipe, since after all, this blog is “veganification”, celebrating the journey of becoming and being vegan. That includes recipes in addition to us sentient beings. Continue reading Carrot-Apple Sugar-Free Muffins & The Giving Plate

Think Summer Roll & Spring Roll – Now There’s a Winter Roll and Fall Roll

Winter Roll
Winter Roll

I recently had the extreme pleasure of presenting a cooking demonstration at Verde Valley Olive Oil Traders in Cottonwood, Arizona, a town located just outside of Sedona, Arizona. The class was entitled, “Holiday Hor D’oeurves” and was presented to twenty mostly-omnivores. I knew I needed to step up my game and be creative and inventive with what I was preparing.

I absolutely LOVE Thai summer rolls and got my inspiration from that absolutely yummy delight. However, it’s not summer, it’s winter (or at least it will be when the holiday actually arrives). So, it got me thinking….how could I transform a summer roll into what I will now call a “winter roll”? Continue reading Think Summer Roll & Spring Roll – Now There’s a Winter Roll and Fall Roll

Oh-So-Easy and Scrumptious Banana Bread

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Have some bananas that are getting to the over-ripe point and want to do something with them? Ah, I have just the idea! A quick and simple, yet incredibly moist and yummy, banana bread.

You probably have all the items in your pantry and refrigerator, so here goes…

2 large or 3 small ripe bananas, mashed

¼ cup unsweetened, plain yogurt (or pureed apples, peaches, or even jam)

¼ cup avocado oil

½ cup unrefined sugar

2 tablespoons molasses (or dark agave or brown rice syrup)

2 cups white whole wheat pastry flour (or other flour, even a gluten-free mix)

¾ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon sea salt

¼ teaspoon fresh ground nutmeg

Pinch of ground allspice, optional, but really yummy when added

Pinch of ground cloves, ditto the allspice

  • Prepare one bread loaf pan by lightly coating with oil or Earth Balance creamy spread
  • Preheat oven to 350 degrees Fahrenheit
  • In a large mixing bowl, mash bananas.
  • Add the yogurt, oil, sugar, molasses, and mix until well combined.
  • In a small bowl, whisk together the flour, baking soda, cinnamon, sea salt, nutmeg, allspice, and cloves.
  • Add the dry ingredients to the wet ingredients, mixing until just combined.
  • Pour batter into your prepared bread pan.
  • Bake for 45 to 50 minutes, until a toothpick comes out clean.
  • Allow to cool in pan on wire rack for 10-15 minutes, then flip out of pan and allow loaf to cool completely on the wire rack.

Note: This banana bread freezes incredibly well, so you can save it for another day’s treat.

Feeling a wee bit crazy and adventurous? Trying adding a cup of chocolate chips, or some raisins, or how about some nuts? Or how about a combination? Get crazy. Make it your own. But most importantly, enjoy!

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda