Vegan Gluten-Free 7 Layer Bars

vegan gluten-free 7 layer bars

Vegan Gluten-Free 7 Layer Bars

In fulfillment of my ONE new year’s resolution, I’m finally posting my recipe for Vegan Gluten-Free 7 Layer Bars. I’ve intended to bring these toothsome delights to you for TWO successive Januaries now, and missed the mark each time. Forgive me. We’re going to fix that today. Continue reading…

{Gluten-Free & Dairy-Free} Orange Chocolate Chip Pound Cake

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My best efforts at a posting schedule have been wishful thinking so far this year. By now you know that the updates ebb and flow with the particular tides of each season.

News time, though: we’re moving! Cross-country! Again! As we step into a new chapter, I can’t help but re-thread the narrative of our journey in search of some purpose and guidance for the road ahead. Continue reading…

{Gluten-Free & Dairy-Free} Double Chocolate Cherry Muffins

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Ahh, January is coming. Diet season. Despite a deep aversion to cleanses, Whole30™, smoothie bowls, and paleo anything, I had some really healthy intentions for these double chocolate cherry muffins.

Today’s recipe was intended to be vegan: made with a flax egg…whole-grain teff flour…dark unrefined coconut sugar. The first batch was edible, as long as you focused on the virtue they represented rather than the taste. In other words, no thank you.

I threw in the towel, added eggs and good ol’ white sugar, and the result was exactly what I wanted: basically a naked breakfast cupcake. Remember this in a month or so: giving up is delicious.  Continue reading…

Quinoa Tabbouleh with Chickpeas, Feta, & Pomegranate

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It’s that time again: the February blahs. In part, I blame mine on too many potatoes and too much soup.

Now don’t misunderstand: comfort food has its place, and root vegetables and slowly braised cuts of meat are definitely good candidates if your cockles need warming. But still, I can’t help but crave freshness this time of year. After days surrounded by artificially warm, mercilessly stale air, I need a little flavor, a little greenery.

Not out-of-season spinach, though, or sad February tomatoes. Aside from citrus and pomegranates, the flat, bland produce of midwinter seems almost lab-created. Artificially perfect yet fundamentally lacking, like red valentine roses bred without scent or thorn.

 

Continue reading…

Broccoli Cheddar Soup with Wasabi

broccoli cheddar soup with wasabi

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 The weekend before Christmas, I had an unexplained hankering to go to the farmers’ market. Stupidly, especially considering we were flying out in less than 48 hours for a nine-day trip, I bought some potatoes and a few beautiful heads of broccoli.

Of course, by the night before our departure, we had eaten exactly none of the spuds or the broccoli. The potatoes would keep, but I couldn’t bear the thought of coming home to withered yellow broccoli. I knotted up its plastic bag and flung it in the freezer, crossing fingers that it would still be edible upon our return. Continue reading…

Roasted Vegetable and Tofu-Stuffed Sweet Potatoes with Thai Pesto

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As far as I can tell, I have had exactly two really unique recipes in the history of this blog. And were they smash hits? Not exactly. You’ve got to do something borderline inedible to stump the internet. And when you do hit on an original concept, there’s only a small group of people who are truly interested in frozen, vodka-spiked gazpacho on a stick.

I’ve found that successful food blogging is a balance, somehow satisfying a handful of interests. There’s timeliness (i.e. this should be a kale smoothie recipe), trend-awareness (and should be salted, somehow), and knowing what readers want in a recipe (5 ingredients, 30 minutes) or even in a blog post, for that matter (250 words, professional-grade photos). What I actually want to post about seems almost irrelevant.

Guys, blogging is hard. All I wanna do is tell you about this pesto.

Continue reading…