When I started blogging in 2016—wow, that’s a decade ago!—I knew I wanted to share recipes and talk about food, because it’s so central to everyday life. Literally, food is the fuel of everyday living and striving toward justice. Over the years, I’ve pulled back on recipes and “why vegan?” posts not because they’re less important but because life is pulling me in many directions. Over time, I’ve shifted toward more whole food plant based (WFPB) eating, still working on ... Read more ...
gluten-free
Spirulina Shake: Love for This Bright Green Smoothie
As I’ve shared in the last blog post, the past few months have involved a lot of shifts in my diet: keeping vegan + gluten-free eating as the anchor, but eliminating refined sugars and, at least for the time being, eating only cooked and pureed foods. This shift has me making smoothies every day, and one I’ve particularly enjoyed is this spirulina shake. It’s sweet, so it satisfies cravings.It’s simple, so I don’t have to follow instructions.It’s satisfying, so I feel ... Read more ...
Vegan and Gluten-free Tempeh Sticks
This spring I’ve been enjoying vegan and gluten-free tempeh sticks regularly, almost daily. Throughout the pandemic, so many things—my health included—have shifted, as I know it has for many people. During the pandemic, I’ve been largely in quarantine mode, so it’s been more than a year since I’ve had acupuncture or gone swimming or had allergy shots (all of which were key to supporting my body). Through the fall and winter, I also managed my emotions through an old ... Read more ...
Flourless Mushroom Gravy (Vegan and Gluten-Free)
Dedication: This recipe is for you, Mom. For years, my mom has been asking me to share this mushroom gravy recipe: a version of gravy goodness that I came to after trying to simplify and veganize various recipes. It’s been tricky to write up this recipe because I rarely measure ingredients. And this flourless gravy is very forgiving, which rewards me for not taking notes. Whether I add more or less seasoning, more or less broth, more or less additions (like gluten-free ... Read more ...
Mac and Cheese with a Kick: 4-Ingredient Vegan and Gluten-Free Twist on This Favorite Comfort Food
Mac and cheese is one of my favorite comfort foods, so when I became vegan in 2013, I began adapting familiar recipes. Some ways of making this favorite food are more complicated, but this 4-ingredient recipe is simple, straightforward, and smile-producing. In the pandemic, I’m cooking at home daily, even as my energy fluctuates day-to-day. This means that I sometimes want to stretch myself, try new recipes, and spend hours in the kitchen. On these days, cooking feels ... Read more ...
Eating for Justice? Why Explore Relationships with Food
Relationships with food are tricky at all times of year, but this is especially the case in January. From the pressures of new year resolutions to weight-loss goals and fitness challenges, January highlights the swing from decadent December eating to body-shaming that’s associated with “getting in shape.” Or, in the words of a recent article by Zoe Fenson: “January is the month of body shaming. I’m tuning out.” In recent years, January has also been fashioned as ... Read more ...
Vegan Stuffed Dates: 4-Ingredient Decadent Dessert (vegan and gluten-free)
Wanting a simple vegan and gluten-free dessert to serve this holiday season? Looking for foods that connect and fuel us, even when times are tough? This 4-ingredient recipe is a favorite in my house. I find that stuffed dates are a decadent and delicious dessert—and one that many people can eat and build relations around, across faith traditions. It’s a plant-based dish that can comfort and support, making possible liberatory work and public outcries needed now and into ... Read more ...
Eating Vegan in Ireland
From curries and creamy risotto to mint chocolate and coconut ice cream, Ireland offers an array of vegan dishes, including comfort foods and sweet treats. This summer I traveled to Ireland with only a few weeks of planning—after realizing how much I needed a period of extended rest and reset. When I began telling friends and family about the trip, responses went something like this: You’re going to Ireland? That’s awesome! But what will you eat?” The short answer is ... Read more ...
Roasted Red Cabbage: A Simple and Delicious Veggie
Ingredients: Red cabbage (I use a head of cabbage or less: what’s left over from other meals) Avocado oil or other high-heat oil (up to 1 tablespoon, rubbed into cabbage) Sprinkle of salt and pepper, seasoning salt, or other desired seasonings Instructions: Preheat oven to 425 degrees. Slice cabbage into strips (roughly ½ to ¾ inch each). Rub oil into the cabbage strips, covering both sides. Sprinkle salt or other seasonings onto the top of cabbage ... Read more ...
Lentil Not-Soup (Or Lentil Soup in Solid Form)
This week I’m sharing a simple recipe combining lentils with chopped carrots, celery, and onions for a quick and tasty meal. It’s essentially lentil soup in solid form: a stir-fry of the basic ingredients that make lentil soup. This creation (perhaps like many) arose from necessity—from facing hunger during and after hiking and needing high-protein food to take on the trail or to prepare in minutes afterwards. Now this dish is also a reliable option when I’m too busy or ... Read more ...
