Here in Seattle we are in the midst of a snow and ice storm, the sort of which blows through every year or two, shutting down the city for a few days before if all melts away. Now all of you from other places (well not from
While Chinese may be a common option for vegans eating out, that is no reason not to make your favorites at home. Here is a great rendition of orange “chicken.” If you are looking for the neon orange, sickly sweet sauce found in grocery story delis, look
I love tamales. While they can be labor intensive, they keep well, so enlist some friends and make a day of assembling some. The recipe below used one pound of fresh masa. I usually make much larger batches (5 lbs), so I suggest making more and scaling the recipe accordingly. Cooked tamales keep
After writing my series on my last trip to Mexico I, of course, had Mexican food on the brain. Tamales have been on my to do list for some time. I have made them in the past, but they are kind of a large project. Because of
And here we have the first recipe of this years Vegan Mofo. I had been making these muffins regularly and kept meaning to get the recipe up here, but they always got eaten before I had a chance to take pictures. The recipe is very simple, and requires no unusual