After a couple of years of trying to ignore the cracked plaster in the living room of our 100-year old farmhouse, the time finally came to tackle it head on. I'm not talking about filling a couple of crevices with a bit of joint compound. I'm talking about full-on reconstructive surgery... [read more]
Braising is one of my favorite cooking techniques. It’s a wonderful way to get a bunch of flavor into a dish and it’s really simple. The good news is that seitan, my favorite vegan meat replacement, with its firm texture, stands up to braising extremely well. Braised Asian Lemon Seitan recipe:
Cooking columnist Chris Perrin is back with another hot vegetarian / vegan recipe: "I have been on a real Cajun kick recently and for some reason, I cannot seem to stop making jambalaya. Since I’ve made it a habit to share my culinary obsessions on DomestikGoddess.com, I see no reason not to talk jambalaya! So today, we are headed to the bayou, but it will be a vegan bayou..."
Comfort food! Today, our favourite food writer Chris Perrin offers a vegan version of the classic Reuben sandwich, along with a recipe for vegan Thousand Island dressing… If you’ve been following his tasty contributions here each month, you’ll know that Chris has a cook’s certification from the Kansas City Culinary Institute, writes for BIAO Magazine, food-blogs at Blog Well Done, and is working on his own vegan cookbook. Enjoy! ~ Jen
Vegan Reuben: A Tasty Classic Gone MeatlessLately, I have been on a sandwich kick which is a bit odd because before being veg, I took sandwiches for granted. They were everyday fare, something to grab on a busy day when I needed to shovel something quick. But now lunch meat is no longer a viable option, you know, because of the meat and all, and vegetarian sandwich slices are still a little ways off.
Sometimes, I just miss a good hearty sandwich piled high with fixings.
Fortunately, where there is a will, there is a way and even without meat there can still be sandwiches. All I need is a little ingenuity, a little planning, and two packages of good ol’ seitan.
This motivation to make this sandwich actually grew out a craving for sauerkraut which sounds as just as weird as it was. The only problem in making it is the lack of any sort of faux corned beef. The good news is that corning some seitan is an easy process, but it does take over night. Still that means if you get to corning now, you can be having tasty reubens tomorrow!
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Allow me to introduce the lovely and talented Ching Ya, a dear friend and social media geek with a delightful creative streak. Today, she’ll teach us how to fold our own paper stars in this photo tutorial. Enjoy! ~ Jen
Twinkle twinkle little stars
How colorful and adorable you are…
I’ve always loved them, it’s my dream to hold the stars in my hands and admire their beauty.
Guess what? My dream came true after all! (more…)
Upgrade to "Duel Exhaust" System: No, it's not what you might be thinking -- we've just completed the changeover to more environmentally responsible duel flush toilets in our two bathrooms -- which is the last item on our list of upgrades for our Home Energy Retrofit program.
Every autumn, the Earth erupts forth in a great bounty of fruits and vegetables in such great quantities that the ground must know it will produce nothing for the next 5 or 6 months... How else can you explain the flood of apples, cranberries, pumpkins, squash, and other gourds that invade grocery stores across the country every October? Today, we are going to elevate Fall fare into the fantastic. We are going to make sandwiches! (And they're going to be veg friendly, too.)