Back in October, my dear friend, Kris and I decided to head up to Portland for a short week. It all started back in the summer when Kris and I went to a local tattoo parlor here in the Verde Valley for our Vegan ‘V’ matching tattoos. The
Last year, I was gifted with a volunteer pumpkin plant. It produced several small, round, hearty, deeply-orange-fleshed pumpkins, much to my sheer delight. They made their way to the expected pumpkin pie but also became pumpkin ice cream, pumpkin bread, and
Here in the Southwest, prickly pears are everywhere. Each year, I wait in anticipation of the ripening of their red fruit, juicy and sweet on the inside but protected on the outside with those spiny needles, some large, and some near invisible,
Need some help with coming up with some delicious Thanksgiving offerings? No need to look any further. Below are eleven website links with a plethora or Vegan Thanksgiving options. Two of them are even gluten-free.
Do you eat a whole-food, plant-based diet with no added fats/oils…check out the Forks Over Knives link.
Ah, gluten-free … there’s not one, but two websites for you!
So, after you peruse these excellent resources, scroll down for my quick and easy, oh-so-scrumptious Cranberry Walnut Orange Sauce.
Before I start telling you about my recent culinary demonstration, I must clarify a frequent misnomer about the event which we have come to refer to as ‘High Tea’. It actually isn’t a true ‘High Tea’ at all. In fact, High Tea is something quite different from the regal British tea, properly referred to as ‘Afternoon Tea’.
This time of year always make me think, “PUMPKIN”. I adore that amazing vegetable. This summer, our garden gifted up with two absolutely beautiful pumpkins, both volunteers as we did not plant them. What a lovely surprise. So, the question remained, what to do with them?
Well, there’s always the ubiquitous pumpkin pie but you probably already have a plethora of recipes for one. And, at least for me, one can never have too much chocolate.
My answer to the question became a Pumpkin Pecan Chocolate Magic Bar….one spring form pan, a couple of quick recipes put into one pan, and viola! you have a multi-tiered dessert that is as impressive as it is luscious.
For those of us who remember Star Trek, The Trouble With Tribbles provided figurative thorns in Captain Kirk’s side. Not to dissimilar is the predicament with prickly pears, except that they provide literal thorns.
Prickly pear cacti, a member of the opuntia genus, abound here in the Southwest. The cactus itself is a paddle with spines. In the summer, they first burst with beautiful flowers, and by mid-September, they are bearing the most fascinating fruit, aka Indian fig. When ripe, its skin is a vibrantly-rich maroon thick exterior ensconced with even more spines. These spines are hair-like prickles, the smaller ones almost invisible to the naked eye; and the more mature ones looking like barbs ready to strike. Touch one, and those almost invisible spines will not-so-politely remove themselves from the prickly pear and insert themselves into your penetrable skin. And that’s when the fun begins. Ah, but I am getting ahead of myself.
I absolutely adore entertaining and feeding people. But I also want to enjoy their company when they arrive rather than being held captive in the kitchen, thus missing out on all the lively conversation.
If you’re like me, I have just the answer for you! A vegan charcuterie platter and a make-ahead entrée.
Looking for a quick and easy dessert? It really doesn’t get much simplier than this one, especially with the wonderful fruits that are in season. A fresh fruit tart with a cookie crumb crust and a custard filling is just the thing to whip up when you need a dessert with only a couple hours notice.
Besides not seeing my family and Jersey girl(friends) as often as I did when I lived in New Jersey, top on my list of what I miss are the wonderful vegan dining experiences so readily available in Manhattan and Philadelphia. I know what you might be thinking, that living in Sedona I have the Phoenix metropolitan area nearby, which has a plethora of restaurants that cater to the veg community. While, yes, that’s true, I’ve tried all of them. Many times, in fact. However, I sadly have to admit that I am underwhelmed and unimpressed with them. What I wouldn’t do to have a Vedge, or Millenium, or Candle, or the newer kid-on-the-block, Delice and Sarrasin within my local community!