Category Archives: Vegan Recipes

Finding Light In A Dim Season

Posted on December 4, 2017 by Ann Lovejoy
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Comfort food can definitely have its drawbacks, especially after this insane year when every day required some comfort. I’ve been working on recipes that deliver the soothing impact of classic comfort foods without the overburden of excessive dairy or sugar or etc. I’ll keep offering these recipes to you as the new year unfolds, along with some that have no redeeming nutritional virtue except that of bliss. Surely bliss nourishes us as much as protein or vitamins? For example, this extremely lemony lemon pie, my usual birthday choice, was a major hit at a recent pie day event (true, much of the competition was pumpkin, but still…). Continue reading →

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A Barrel Full Of Beans

Posted on November 27, 2017 by Ann Lovejoy
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For the very best beans, brine them overnight in cold, salted water, rinse them well, then cook them in plain water. I learned this sweet trick from master foodie Harold McGee, author of On Food And Cooking; the science and lore of the kitchen. It’s one of my favorite go-to resources when I can’t figure out why something kitchen related isn’t working the way I think it should. McGee has written extensively about all kinds of foods, including beans, and he says that many factors can cause beans to turn out tough, hard, or mushy. Continue reading →

Posted in fall/winter crops, Health & Wellbeing, Nutrition, preserving food, Recipes, Sustainable Gardening, Sustainable Living, Vegan Recipes | Tagged , , , , , | 3 Comments

Giving Gratitude, Accepting Change

Posted on November 20, 2017 by Ann Lovejoy
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Changing Times, Changing Celebrations Yesterday I hosted an early Thanksgiving with my kids in my newest home. I quite happily spent several days preparing a more or less traditional feast, but having lived in three houses this year, I sometimes … Continue reading →

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Self Soothing With Bread

Posted on October 16, 2017 by Ann Lovejoy
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As a single person, I tend to share and freeze much of what I make since I can cook faster than I can (or should) eat. Sourdough breads are especially welcome since they’re not only tangy, chewy, and toothsome, but they also remain fresh far longer than most yeast breads. If an aging loaf starts to get a tad tough, a few moments in the toaster restores its texture. Even truly stale sourdough makes fabulous French toast and bread pudding. Sourdough is also the simplest and most forgiving form of artisan baking. If those goldrush miners kept sourdough productive in primitive wilderness camps, you can easily do it in a modern kitchen. Continue reading →

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