Carob Chip Cream Scones

Carob Chip Cream Scones

Posted by on Aug 22, 2012 in breakfast, desserts, Recipes | 2 Comments

Now that I reside in Seattle, I have become obsessed with coffee. I’ve always loved it, but now I REALLY love it. How can I not indulge on a regular basis? I live in America’s coffee capitol…home to the world’s most densely populated radius of coffee addicts. Naturally, I often require a little snack to ...

Golden Delicious Apple Galette

Golden Delicious Apple Galette

Posted by on Oct 17, 2011 in desserts, French, Recipes | 3 Comments

Here’s a ‘lil galette for your gullet! A galette is just a fancy-pants French cooking term, which in this case refers to a large freeform tart. You could definitely bake this recipe in a traditional tart dish, but I kind of prefer this method. Even if it ends up looking like crap it’s ok…because it’s ...

Vegan Soft Pretzels

Vegan Soft Pretzels

Posted by on Sep 24, 2011 in appetizers | 3 Comments

Photo by Jenni Kotting My friend Jenni and I made these pretzels for an Oktoberfest-themed vegan meet-up. We thought we had the most awesome idea ever. There were 3 or 4 other people who showed up with the same idea. Oh well. I still think ours tasted the best. This recipe was vegan-ized from an ...

Roasted Eggplant and Heirloom Tomato Tart with Fresh Basil Pesto

Roasted Eggplant and Heirloom Tomato Tart with Fresh Basil Pesto

Posted by on Aug 7, 2011 in entrées, Fusion, Italian, Recipes | No Comments

Since tomatoes are in season and I have been waiting all year for these amazing heirloom varieties, I’m posting another tomato recipe. I went to the Urbana Farmers Market this morning and found some gorgeous heirlooms along with a few varieties of eggplant. I can’t even tell you how much I love farmers markets. I ...

Vegan French Bread

Vegan French Bread

Posted by on May 27, 2011 in basics, French, Recipes, sides | No Comments

Ingredients: 1 1/2 packets of Active Dry Yeast 1 tbsp fine grain sugar 2 cups hot water 5 cups all-purpose flour 1 tbsp sea salt First you want to “proof” your yeast, which basically means you’re testing it to make sure its still good. Add 1 tbsp of sugar to the 2 cups of hot ...