On my last visit to Maui, there was a flood. A rather large flood, in my house. Something, I’m still unsure, happened upstairs and sent tons if water through the ceiling and walls. It was a disaster of sorts.
But I’m not here to talk about that. I’m here to talk about how I was so overwhelmed, I needed a trip to this magical cacao farm where beautiful little baby cacao trees are on their way to being big and to one day, make chocolate.
Let’s talk biscuits. #biscuittalk. Does everyone love a biscuit? Because I think everyone loves a biscuit. Vegans biscuits though. Any vegan can throw down a drop biscuit with little to no trouble. In fact, most dairy and egg laden drop biscuit recipes can be veganized in a snap with equal substitutions*. A buttermilk biscuit, however, is an entirely different business.
For a good long while, a fluffy, flaky vegan buttermilk biscuit eluded me. I tried a bunch of different recipes…both omnivorous and vegan, but nothing ever yielded the perfect biscuit. They generally tasted great, but were flat and not very flaky. Then, there was this biscuit recipe. Adapted from Joy the Baker, genius, I now have the ideal biscuit. It’s something everyone should know about, so here I am to share with you.
I got a copy of The Hobbit: The Desolation of Smaug Extended Edition in the mail yesterday. I proceeded to watch it immediately to see which extra scenes and extended sequences were included.
While I don’t quite enjoy the films as much as I do The Lord of the Rings, they still entertain and delight my spirit and for that, I will always love them.
Last fall I made this Hobbit-Lord of the Rings inspired feast that I never posted about. The inspiration for this platter of goods comes directly from Tolkien’s The Fellowship of the Ring when the hobbits (Frodo, Sam, Merry & Pippin) arrive at The Prancing Pony. On the menu: hot soup, cold meats, a blackberry tart, new loaves, slabs of butter, and half a ripe cheese.
Woah. I didn’t realize how long it had been since I posted here. How dare i?!? Back with this Pineapple-Guacamole recipe for y’all.
Highland Park is the neighborhood I call home. It’s an eclectic little mix of things and who doesn’t love a little mix of things? I live around the corner from this delicious little Vietnamese-American diner type place called Good Girl Dinette. Go to there. Eat the vegetarian/vegan porridge. And with your porridge also eat everything else. So good. Last Christmas they sold Earl Grey-Taro pies which, sadly, were not vegan. Too good of an idea to pass up, I made this vegan version inspired by those geniuses at Good Girl.
Bonus: Taro/Kalo Hawaii Love! :)
Note: I’ll be making this again with better photos and topped with a whipped coconut cream. This pie was meant to be topped with such things and why it escaped me the first go around….Who’s to say?
Hello there. I meant to post about ol’ T-Gives last year, but never did. Highlights:
Cheddar Quick Bread loaded with Cranberries, Pecans, Daiya.
Then there was this masterpiece salad. I baked homemade ginger bread and subsequently turned most of the loaf into croutons. Add sauteed smokey tempeh, roasted chunks of squash, pickled ramps (!!!!), all on a bed of arugula. It was incredibly flavorful, so I opted not to dress it. Dressing would have ruined all of the amazing flavors. Family was very confused by it; I think it was mostly the tempeh. I had slipped the same smokey tempeh into a delicata squash/apple creation the year before (which was a big success), so I thought I would go a little bolder with the tempeh. For whatever reason, most of the table was scared by it. A few family members were brave enough to try it however, and those that did were fans. :)
So many. So many treats do I have in store for here. But for now, some things I’ve been working on:
Hawaiian Chantilly Cake.