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Spicy Cajun Fried Cauliflower & Louisiana Remoulade (Vegan)
This recipe was supposed to be an onion. Okay, that doesn’t make sense on it’s own so let me explain. Much like every other idea anyone has ever conceived, all of my creations start with a little inspiration and turn into something else. Sometimes they work, but other times…….not so much. Yeah, so if by some miracle you have ever gotten the impression that things are always sunshine and rainbows for me or that everything turns out perfect in my kitchen, then clearly you haven’t looked very closely at this blog. In fact, it’s usually a, (how do they say it in old movies?) oh yes, a shambles. Things are usually a shambles…
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Easy Oven Fries with North Idaho Fry Sauce (Vegan+GF)
So those of you who have been following for any amount of time know that I live in Idaho. It’s still my absolute favorite place that I’ve been to in the States. I mean, I haven’t been to all of them, but I think I’ve had a pretty good taste of most of them. At least enough to be familiar with each area. For example, I know that I could never survive living in certain areas of the mid-west very long without going crazy over the flat boring landscapes. We drove through a lot of that when we moved and I have to say that the isolated feeling in some of the places…
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Roasted Strawberry, Basil, & Cream Crostini (Vegan)
So I have a really easy party snack for you guys today. You game? These are crostini, which is actually the plural form of crostino. I know, this confuses a lot of people. It’s like how  the plural of cul-de-sac is actually culs-de-sac. That one never made since to me when I was younger either. Those sneaky Europeans! I’m convinced they say everything  backwards just to confuse the Americans. Have I mentioned that I’ve been making way more snacky appetizer type foods than usual lately? I can’t remember. Hey, it’s hard to keep track of these little datails when you have ten billion other things on your mind. I’m not going crazy, my brain is…
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Faux Fish Sticks with Coconut Basil Cream (Vegan)
I’m following yesterday’s very summery recipe with another. I’m simply not ready to accept that my summer is over so I’m just going to live vicariously through those of you who live up north. Of course, that’s not going to fix anything but I can always hope right? Like, maybe if I think about it hard enough I’ll wake up and find that winter is over and it’s berry season again. Yeah, that would be nice…….but not happening. I’ve officially started getting into the winter stash of berries that I’ve been telling you about for the past few months. There are a lot of them but I know they’ll still disappear in a…
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Warm Barley Salad with Roasted Butternut Squash & Brussels Sprouts (Vegan)
I know a lot of you are getting ready for bathing suit wearing, lemonade drinking, and all of the other things that come with summer but down south we’re all pulling out our fuzzy sweatshirts and wool socks. Salads are one of the things I love about the warm half of the year. You can throw in whatever you want and it’s a great way to take advantage of all of the fresh produce available, but in the fall and winter it’s not as appealing to eat cold  veggies. I don’t know about you, but I crave cozy meals when I’m cold and warm salads are just that, super cozy. They still have…
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30-Minute Irish Soda Bread Beer Pretzels (Vegan)
Wouldn’t it be nice to have freshly baked, homemade soft pretzels everyday? Can’t you just imagine the smell and the chewy goodness that tastes so good covered in salt and dipped in mustard! I’ve had moments that I imagined I could find some time everyday to make some and we could live the soft pretzel dream, but then I come back to reality with thoughts like “dream on!” and “fat chance!”. Yeah…um…not happening. Pretzels just take too long when you make them for a big family and I wouldn’t mind this if I had extra time (ha!), but let’s just say I don’t think the pretzel dream life is within my grasp. Now 30…
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Roasted Cauliflower & Broccoli “Cheddar” Soup (Vegan+GF)
Nothing says warm and home like a big steaming bowl of soup. Start with a simple vegetable stock base, include some roasted veggies and fresh herbs, and then add something creamy and you’ve got yourself a great thing going. Okay, now that I’ve gone and totally sounded like a soup commercial. Ugh, I know, I do that a lot don’t I? Someday I will hopefully be better at this whole writing thing. I can write long posts in my head but when I go to type them out I always draw a blank. I can at least tell you that you need to make this soup. Oh, and did I mention that…
