Instead of Winning Powerball Numbers, I Dream Up an Almond Butter-Chocolate Chunk Cookie Recipe.

I'm on summer vacation.  I know people think that teachers have it soooooo easy in June, July, and August, but that isn't always the case.  Many of us (myself included) are taking classes, teaching summer school and attempting to entertain our own kiddos 24/7.  Even so, I am lucky enough that I am getting a break from getting up at 5 am and heading out to work in complete darkness. One of my problems, though, is I have a very difficult time sleeping in.  I want to.  I really really want to.  I just can't do it.  So I have gotten into the habit of doing little solitary projects in the early hours of the morning...

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Obligatory Granola Recipe (Since this is a veggie blog and all . . . )

You knew it was coming, didn't you?  I know enough to know that a vegetarian blog ain't worth a thing if it ain't got that . . . granola recipe.  Mine was born of necessity (I have been snacking on complete junk during the school day and these hips don't lie) and the fact that I had exactly enough tahini to make this batch. This recipe is not as sweet as traditional granola.  I used pomegranate syrup instead of agave syrup because I thought it would be a nice complement to the tahini.  Don't have pomegranate syrup?  Use agave syrup or honey for you non-vegans.   In fact, the best thing about granola is you...

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Baked Banana-rama x 3

Well, Folks, it's official:  I am spending too much time dreaming up ways to use the banana surplus at our house.  My four-year-old, who if given the choice would've lived on bananas and Pop-Tarts alone, has recently announced that he is "mostly done" with the fruit.  This leaves me over-thinking the purchase each week.  If I buy too few he is sure to decide his decision about giving them up was too hasty.  If I buy too many, well . . . you get the idea.  Another blog post. For this recipe, I had about a half dozen over-ripe bananas and too much time on my hands.  I baked the batch, added some candied...

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Orange You Glad this Glaze is So Good?

A few years back I put together a cookbook of all of our family recipes.  I use it all the time, and many of the posts for this blog are veganized versions of recipes from the book.  One of my favorite sections is the one filled with sauces, rubs, marinades and glazes.  There is nothing like a great glaze or marinade to spice up a vegetarian meal (especially tofu and tempeh which happily take on the flavors of whatever you cook it with). This orange glaze can be used with tofu, tempeh, or any little old thing you have a hankering for.  I like it best with tofu over rice and vegetables.  This recipe makes enough...

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I Finally Trust You Enough to Share my Recipe for Black Magic Cake!

I have trust issues, Folks.  My issues are varied, come in all shapes and sizes, and will take lots of therapy to overcome.  My life has changed a lot since I've started this blog.  I've divorced, moved back to my hometown with my kids, fallen for a new fella and moved the big lug in.  I've really been trying to work on fresh starts and a positive attitude and not being so guarded and . . . skeptical of everyone. So what in the hell does this have to do with chocolate cake, you ask?  Great question!  This recipe means a lot to me.  I can't remember a family celebration when this cake wasn't in the middle...

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Coconut Tenders with Peanut Dipping Sauce

One of my favorite, beautiful besties, Shannon, LOVES coconut chicken.  It's her "fave," she says.  Shannon has been such a dear and loyal friend to me, that I am often at a loss to express what her friendship means to me.  Well, folks, I'm Italian, and, well, food is love, so I created this dish for my Sha-nan-nan, with all my heart and friendly devotion.  :-) Coconut "Chicken" 2 packages gardein Chick'n Strips or the Barbecue Wings, without the flavor packet (I used 1 package, but the amounts are listed for 2 packages) 1 can (13.66 ounces) of light coconut milk 2 tablespoons rice vinegar 1/2 cup cornstarch...

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No Matter How Much I Miss Summer, Canned Cherries are NOT the Answer

So, we're sliding into the end of February and I am really just DONE with winter.  I think I've been a good sport- I haven't complained about leaving in the blue-black cold at 6 am each day, haven't sweated the piles of snow, the black ice, the way the automatic door on my minivan has inexplicably stopped working due to frigid temperatures.  But I assure you:  I.  Am. Done. To cheer myself up, I thought I'd make this summer salad for lunch on Saturday.  The original recipe was given to me by my bestie, Kate (although she used chicken instead of tempeh).  It's a pretty, happy salad and the green grapes, yellow...

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