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June 30, 2021
Easy Homemade Focaccia (No-Knead)
Basics / Side Dishes
July 31, 2020
Vegan Bibimbap
Main Dishes
April 18, 2020
Chocolate Raspberry Sweet Rolls
Dessert
February 13, 2020
Blueberry Swirl Coffee Cake
Breakfast / Dessert
September 24, 2019
Vegan Lobster Roll
Main Dishes
September 3, 2019
Banana Bundt Cake
Dessert
September 2, 2019
Tofu and Vegetable Gyoza
Appetizers
September 1, 2019
Vegan Crab Rangoon
Appetizers
July 8, 2019
Baked Jalapeño Poppers
Appetizers
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Rosemary tomato soup + cashew cheese crostini. An Rosemary tomato soup + cashew cheese crostini. An example of how I use leftovers. — After making the pizza from my last post, I had a decent bit of sauce, cashew cheese, and cannellini/tempeh crumbles left over. To make the soup, I sautéed an onion and garlic in a small amount of olive oil. Then I added a large can of crushed tomatoes, the left over sauce, vegetable broth, a pinch of salt and pepper. I simmered it covered on medium low with a sprig of rosemary for 40 minutes, stirring occasionally. I removed the rosemary and added most of a can of full fat coconut milk and about a tsp of brown sugar just to round out flavors. I removed it from the heat and used an immersion blender for a smooth consistency. I wasn’t sure about rosemary + coconut milk together but I really liked this flavor combination in tomato soup. It was wintery and cozy but still pretty light. If you are able, I recommend paying extra for the nicer can of tomatoes. I went with a cheaper option and could taste the difference. It wasn’t bad, but I knew not as good as it could be. It did make me excited for tomato soup with fresh tomatoes in the warmer months. While the soup simmered, I preheated the oven to 400 degrees Fahrenheit and assembled the crostini. I lightly brushed olive oil on baguette slices and topped each one evenly with the left over cashew cheese and crumbles. They only needed about 10 minutes to cook. These were great. But with a concept like cheese crostini, how could you go wrong?
weekend 🤝 homemade pizza — 🍞 I was recen weekend 🤝 homemade pizza — 🍞 I was recently gifted @alchemybread’s book Bread Baking for Beginners and it’s quickly becoming one of my favorite cookbooks. I used the book’s pizza recipe as the basis, and it’s fantastic! This will now be my staple pizza recipe for the foreseeable future. 🍅 The sauce is just crushed tomatoes (like the book recipe calls for), and I added finely minced garlic, salt, and a bit of olive oil. 🧀 I used my own cashew cheese recipe. 🍕I took inspiration from spicy Italian sausage for the topping. It’s basically seasoned tempeh and cannellini beans cooked with white wine, shallots, red pepper flakes, and Italian herbs. This was very much an experiment and a “trust the process”recipe. But I was happy with it and will certainly try to recreate it again.
moody™ ——— So much to explore in the surr moody™ ——— So much to explore in the surrounding woods of @hunterhausny + was also perfect for an impromptu photoshoot with @hruskomtb 🌲✨ Will post more from our stay soon! In the meantime, for more photos of the airbnb check out @onpointpack’s latest post. #huntermountain #hunterny #catskillmountains #moodyphotography #catskills #hunterhausny #winterwoods
🍂No New Clothes November🍂 The most sustaina 🍂No New Clothes November🍂 The most sustainable fashion is the fashion you already have. I also think it’s fun to get inspired by new ways to use what’s in your closet. Then in a way it feels new again! #shopyourcloset #indiefashion #indieaesthetic #fallfashion #falloutfits #thriftfinds #thrifted
My early plant-based recipes vs now. I didn’t r My early plant-based recipes vs now. I didn’t realize how much I’ve grown in both my cooking and photography before making this. Trust your incremental progress–it adds up. #veganrecipes #veganfood #plantbased #vegancomfortfood
🍂🥰🍂 🍂🥰🍂
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