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 ...
nut-free
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 ...
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 ...
Wellness Tonic
Recently, I’ve been sick in a sort of “full system reboot”: weeks of allergies turned into a sinus infection, grounding me with multiple days of self-care through sleep and solitude. I’m still healing through Reiki, acupuncture, a simple diet focused on rice and veggies, and this wellness tonic. I make this warm drink throughout the year—both for everyday wellness and whenever my body needs a little extra support. It’s vegan + gluten-free, and it’s sweet without ... Read more ...
The Austin Airport Meal, Or Why I Love Potatoes and Cabbage with Salsa and Refried Beans
As someone who’s both vegan and gluten-free, I think a lot about food, especially when traveling. I travel with tea bags, snack bars, and other packaged food. More often than not, I prepare or buy meals from outside the airport to eat on the plane. Occasionally, however, I’ll crave a warm meal and find myself looking for chili, steamed veggies, or rice and beans (with guacamole, tortilla chips, and salad). A few years ago, I wanted a warm meal in the Austin airport, ... Read more ...
Hearts of Palm Salad
After the heaviness of the holiday season, I’m grateful for quieter days and lighter eating. Self-care feels important for refueling and reconnecting with myself, my dreams, and my commitments. Though self-care certainly varies and at times involves hot cocoa and comfort foods, right now it’s manifesting in a desire for more fruits and vegetables. So, I’m making more salads. One of my favorites is inspired by Urban Beets, a vegan café in Milwaukee that serves ... Read more ...
Vegan and Gluten-Free Savory Pie
One of my favorite comfort foods is savory pie. I’ve learned to use a 5-ingredient pie crust as the base for different onion, mushroom, and kale pies. These pies combine sweet and savory. They combine comfort with the goal of eating vegetables for half of each meal. They also work on changing my relationship with sugar as an act of self-care. Like other recipes I’ve shared in this blog, savory pie is quick and easy. It’s something I prepare without following a ... Read more ...
