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Author Archives: jodie
Tofu Noodle Soup
In my “pantry” (cupboards, freezer, fridge) this weekend: Wonton wrappers Gyoza wrappers Pho noodles Tofu Carrots Onions Scallions Garlic Ginger Powdered chick*n broth Soy Sauce Rice Vinegar Dried Chiles … and much more! Some might call me a pack rat. … Continue reading
On Food Photos
Some of the more experienced vegan food bloggers out there have been sharing some of their tips on food photography. VeganYumYum has given a great detailed primer; Hanna of BitterSweet has shared some tips on lighting from a class she … Continue reading
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Cannellini Bean-Amaranth Soup
I have an unnatural love of soups. I am loving this cooler weather, mostly because I can eat soup twice a day and not sweat while doing so. I know in the sumer I could do cold soups like cucumber … Continue reading
I'm stuffed- and I didn't even finish!
Tempeh Wingz, from the Don’t Eat off the Sidewalk Zine. Oven fries, from no recipe in particular. Potatoes coated in a bit of canola oil with a little salt baked along with the Wingz. Both were very tasty. I’ve had … Continue reading
Tagged potatoes, tempeh
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Look, another vegan shoe!
If you’ve been following this blog for any length of time, you might think that I have a thing for shoes. You would be correct. I’m wearing my new vegan boots today, after the debacle it took to get them … Continue reading
Complaint Department
Don’t you get annoyed when people complain about customer service issues on their blogs? Well, then you might want to skip this entry. I’m writing about UPS, and I’m doing so on this blog because Google seems to like it, … Continue reading
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Chocolate Hazelnut Cookies
When it is tropical storming outside, making cookies is a good idea. Certainly there are other good ideas that could be carried out, but my options were limited. 🙂 This is the chocolate hazelnut variation on the the Chocolate-Chocolate-Chip-Walnut Cookies … Continue reading
Tagged desserts
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Blueberry Cornmeal Muffins
Recipe from Vegan with a Vengeance, topped with a little Earth Balance. I also made some more Teff Muffins today. My freezer is duly stocked!
Tagged breakfast
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Zucchini Bisque
Recipe from The Vegan Feast Kitchen. I used half yellow and half green squash (from my mom’s garden!) which probably accounts for the lighter color. I did the cashew cream option rather than the tofu.
Tagged soup
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Potato Fusion Dumplings
Potato Fusion Dumplings from VegNews. The filling is a smoky tofu and potato blended with edamame, garlic, crushed red pepper, soy milk and Earth Balance. They’re topped with a bit more Earth Balance and a little cracked pepper, because cracked … Continue reading
Tagged potatoes, tofu
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