How I spent my Saturday:




and eating a lot of veggie burgers.

Finished a perfect 100 out of all the women and under 2 hours (and didn’t drown during the swimming part!!!)–met my goal!


I hope you all are having a relaxing New Year’s Day. Can you believe it’s 2010 already? I’m having too good of a day to look back on what happened over the past year, but I do know it was utterly delicious. Looking forward to the coming year, I’m excited to see what you all cook up and share! Until then, I’m going to sit here and sip my mimosa and re-watch Grizzly Man.  Happy happy happy New Year!

I’m heading back to Atlanta to spend time with friends and family for Thanksgiving, so no new recipes, but if you’re looking for last minute suggestions, check out my Thanksgiving Tutorials for everything from gluten-free gravy and stuffing to chocolate bourbon pecan pie. Happy Thanksgiving everyone and I’ll be back next week!

It seems like I’ve kicked the sickness & I’m off in a few hours to jerry-rig a solution for my car. Keep your fingers crossed that it passes inspection!

cookery nov 09

Also, next Tuesday is the second installment of Alternative Thanksgiving: Pies & Bread. While most of you can’t be here for the demonstration, you can access the recipes I’ll be discussing and making, as well as other, under the Alternative Thanksgiving tab at the top of the page. Right now I’m working on compiling the pie & bread tutorials, so keep your eyes peeled for chocolate bourbon pecan pie (gluten-free!), pumpkin pie (gluten-free!), gluten-free cornbread, and others!

Since I’m up to my eyeballs in work (school and real world work) and preparing for the demo, I haven’t had much time to cook for myself. Thankfully I have some great staples on hand–oatmeal, bananas, dried cranberries (fruit juice sweetened), maple syrup, and non-dairy milk (So Delicious Coconut Milk–yum!). For a quick & easy breakfast, this one sure is filling and nutritious. Plus it’s colorful, which heaven knows we need during this bleak and chilly rainy days.

The thing that I love, and now miss, the most about the farmers market is that I never know what I’ll come home with. Earlier in the summer I played around with different kinds of eggplants–multi colored thai eggplants, white ruffle eggplants, “regular” eggplants, you name it–but, for the past few weeks, it’s been greens. The other week I scored the largest chinese cabbage I’ve ever seen in my life–the thing must have weighed three pounds–and it cost only $3. There wasn’t any way that I could pass up on a giant Chinese cabbage, even though I had no idea what to do with it, so I carted it home and then started looking around cookbooks and the internet to see what other folks have done with it.

This Chinese cabbage wasn’t a Napa Cabbage, it was a leafy, green thing, kind of like mustard or turnip greens. So when I saw this recipe from the LA Times for Mixed Greens Soup, I figured, why not, I have more than enough green leaves to go in it so why not see how it tastes? I wanted a huge batch of hearty soup, so a potato based, green soup sounded perfect. The end result was delicious–potatoey and green and hearty–and perfect with a slice of fresh baked bread (or three slices…I tend to overdo it with the bread, it’s just so good). The flavor of the greens isn’t intense at all, in fact, the potato seemed to come through more than the greens, but I don’t think that’s a bad thing because it’s all very balanced. The soup, of course, can be made like the original recipe with various different kinds of greens. And the best part was, I still had half of the leaves left over to blanch and freeze!

Chinese Cabbage Soup

adapted from the LA Times

2 tablespoons olive oil
1 large carrot, chopped
2 large leeks, chopped, white part only
4 cloves garlic, minced
8 c vegetable broth
1 medium potato, peeled and cut into 1-inch cubes
12 c Chinese cabbage, chopped
1/2 c soy milk
1/4 c nutritional yeast
salt and pepper to taste

Heat the oil in a medium to large stock pot over medium heat and cook the carrots and leeks until tender, about 10 minutes. Add the garlic and sauté an additional minute until fragrant but not browned.

Add the vegetable broth, potato cubes and the chopped greens; stir.

Bring to a boil, then reduce the heat to a simmer. Cover partially and simmer 1 hour. Remove from heat and purée in a food processor until smooth.

Return the soup to the heat and simmer, uncovered, until it thickens slightly, about 5 to 10 minutes. Stir in the soy milk and nutritional yeast, and simmer until slightly thickened, about 10 minutes.

Season with salt and pepper. Serve with bread.

First of all, I want to extend a warm welcome to everyone who found the site via WDBJ Channel 7 Roanoke’s morning show! If you’re interested in seeing step-by-step instructions for how to construct the Gluten-Free, Vegan Stuffed Acorn Squash I demonstrated on today’s show, click here. Other Vegan, Vegetarian, and Gluten-Free Thanksgiving recipes can be found at the top under the Thanksgiving Tutorials tab.

My talk and demonstration will begin at 6 pm at the main branch of the Roanoke Public Libraries at 706 South Jefferson Street. Throughout the event I will discuss the vegan and gluten-free lifestyle, demonstrate one or two recipes, and pass out free samples. Additionally I will answer any questions you might have about what vegans eat, what gluten-free means, and offer suggestions for how to veganize or make gluten-free your own family recipes. Come armed with questions! I’m excited to answer them!

If you missed the WDBJ segments this morning, you can visit WDBJ and see the videos under their Video Gallery or link to them here:
Part 1: The Stuffing
Part 2: The Squash
Part 3: The Gravy

I’m honored to have been asked to be on the show and even though it was the earliest I’ve been up in a long long long time, it was a great experience. I’m looking forward to tonight, and I’ll see you all at 6 pm sharp!

I can’t believe it’s October 1 already–where has the time gone? Wasn’t it June, oh, two days ago? Are leaves really turning colors? And was it really, really, 45 degrees this morning when I woke up?

Not that I’m complaining–October is one of my favorite months of the year and I’m looking forward to exploring it in this new place with you all. Expect lots of new recipes–roasted veggies, apples apples apples, gluten free experiments!–tromps in the woods, and, as soon as I get back online next Monday, a recap of my time in Houston. Anyone have restaurant suggestions?

Right now, unfortunately, I don’t have a recipe to share–I forgot to upload my latest batch of photos before I left the house, and, while this amazing, free Wi-Fi in the Roanoke Regional Airport is amazing, it can’t teleport the images to me. Feel free to browse last year’s posts at your leisure and I’m looking forward to hitting the MoFo ground and running come Monday!

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