Walnut Butter with Dates & Vanilla

This post probably doesn’t need to exist. Making nut butters is so simple, intuitive even. But, I suppose, if I inspire even one person to make vs. buy then I’ve done my job. I’ve also got a post in the works that uses this walnut butter so I figured why not give it it’s own…

Cashew Sour Cream

    I’m in love with this cashew sour cream. While I’m not the biggest fan of the nuts themselves, cashew milk has always been my favorite nut milk. It’s so rich and creamy, and happens to be the easiest nut milk to make as it doesn’t require any straining. Just a little bit of…

Sauerkraut

Sauerkraut is one of the most popular fermented dishes, especially in Wisconsin. It’s easy to make and is as rich with vitamins as it is history. It’s been around for 4,000+ years and was the only vegetable that supplemented the rice fed to workers building the Great Wall of China. It was used as an ancient Roman pharmaceutical. The antioxidant…

Pink Coconut Iced Lemongrass Green Tea

In the summer, for me there are few things more necessary than iced tea. Plentiful iced tea, that is, and the refrigerator is a home for constantly revolving growlers, pitchers and jars filled with various, unlabeled infusions. It’s when my world is viewed through hibiscus-colored lenses.

Beet Pesto Granola

To quote a recent status I wrote on Facebook: ‘I’ve been going through a bit of a granola renaissance lately, after making it for years I’m finally “into it”‘. Getting into granola is a dangerous thing in terms of pantry space, as you can see this recipe is lengthier than some movie scripts. As usual, none of…

Quick-Pickled Red Onions

Pickling is transformative. It takes entirely ordinary ingredients and adds a new dimension to them. In today’s case, that ingredient is red onion. Unlike canning, pickling doesn’t require the food or container to be completely sterile beforehand (due to the low pH killing/prohibiting most bacteria. onions themselves are antimicrobial too!) The term pickle was procured from the…

Vegan Shepherd’s Pie with Sage, Mustard and Kale

I mentioned in my last post that I would be following it up with another ill-timed one, but as I look out the window (at the faintly falling snow and steel-colored sky), I take that back.. While snow or low temperatures aren’t necessarily unexpected for this time of year in Wisconsin, it takes just one warm day…

Pumpkin Curry with Coconut/Sorghum Rice and Pomegranate

This post (along with the next one I have in mind) is decidedly unseasonal – which, be assured, is a rarity for me. This one’s especially out of place because where are you going to find a pumpkin in the next 6 months? I had a particularly stubborn one sticking around since October, unusual considering…

Romesco Sauce

Romesco is an intensely flavorful and endlessly useful nut and pepper based sauce. It’s a bit time consuming to make, so I suggest making A LOT of it at once whenever you see beautiful bell peppers at a farmer’s market or they’re on sale at the grocery store. It stays in good condition for up…