My aunt made a pie like this on my recent trip to the southland (when you live in North Bay, Ohio is the southland) and I thought it would be even better with (...)
Let the canning begin! My plan this summer is to can and preserve as much as I can so we can rely less on canned food. Fresh and local is the way to go, right? (...)
This is the aquafaba version of my Fresh Flax Pasta. I'm not sure it's any better than the original, but it is durable yet tender and tasty. The trick here is (...)
I know I said I would not post about laminated doughs again, but I lied. Son #2 is going to a birthday party this weekend where they are having croissants (...)
I was writing my lecture on World War One today and came across this recipe in a 1917 cook book called "Best War Time Recipes" published by the Royal Baking (...)
Tonight we packed up the crew and headed out to a friend's 40th birthday party. Indian food was the menu of choice, so I provided the naan bread. I posted this (...)
Every Saturday we have pizza and watch a movie. Needless to say, I have made a lot of pizza dough in my day. For years I have made fairly wet doughs (...)
My mom used to make stew with dumplings like this when I was a kid. Basically, these are just like mini biscuits, but cooking them on top of the stew makes (...)
My kids like to take these beans in a thermos to school for lunch (often with veggie dogs cut up into them for what we call "Beans and Weens"). With a pressure (...)
This is the first post in a series of three on pressure canning. Pressure canners are relatively inexpensive (around $130) and can save you money in the long (...)
As you might have guessed, it was another seitan meal tonight as we work through the batch I made on the weekend. But, chickpeas are also very good in this pot (...)
This is the best thing I have tasted in a while. Mushrooms are bursting with umami, and together with the saltiness of the brine and the smokiness of the (...)
Here is the remaining dish from last night’s Indian feast (not the greatest picture, I am afraid). Aloo Gobi is a pretty standard dish, and for good reason. (...)
My baking extravaganza has begun for the King George Public School street fair! (Now there's a school name you won't see south of the border.) Being the nerd (...)
Pasta Primavera sounds soooo much better than what this actually is: Clean out the Fridge Pasta. I used to hate pasta primavera because back when I was a (...)
This cake is insane. It's massive, probably too sweet, has 5 separate elements, and is totally awesome! Of course, my healthconsciousmother never bought us (...)
Sorry for the lack of posts, kids, I have been very busy with research and writing this summer. I had great success at the Massachusetts Historical Society, (...)
We are still scarfing back leftovers from yesterday's party, so I thought I would say a few words about lunch. If you don't already know, the Vegan Lunchbox (...)
I love English muffins but I find making them from a batter to be a real pain. It's hard to get quality muffin rings here, it's not easy to make them a (...)
As promised, here is the burger recipe to go with the naan bun recipe. The burger is durable, but is better suited to the oven than the grill.INGREDIENTSMakes (...)
The sudden proliferation of pie pumpkins in the grocery store has let to some experimentation in the kitchen. Accuse me of jumping on the pumpkin spice (...)
The head of my department hosted a fun in the snow day out on the lake--sledding, skiing, snowball fights and all that--followed by veggie chili. So, for once, (...)
Is your body seeking nourishment after being strung out on a deluge of refined carbohydrates for the past few days (week?). I know mine is. A few months ago I (...)
I developed this recipe to get rid of the many cans of beans I had sitting in my fridge, drained of their precious aquafaba. The beans up the protein content (...)
