Years ago, my family loved to get vegetarian pot stickers — little dumplings — from a Chinese vegetarian restaurant called Chia Shiang. We loved that restaurant, and their potstickers were a real favorite of ours. When we went gluten-free, we … Continue reading →
Mulberries are one of my favorite foods in the world. Recently I was thinking about black forest ice cream, which is made from chocolate and cherries and not much else. I have a recipe for vegan black forest ice cream … Continue reading →
In the spring, someone posted a picture on Facebook showing edible little rainbows of different-colored bell peppers on top of maybe bread, with cute little white clouds at each end of the rainbow — and it captured my imagination. The … Continue reading →
Last August my kids and I visited Toronto. Usually when we travel, I am fanatical about planning ahead so that we will always have gluten-free food available. But this one time my teens talked me into winging it. We had the impression … Continue reading →
This summer when the market was full of beautiful fruit and berries, I bought lots and made them into a series of beautiful pies. These pies take about 20 minutes to make, need no baking, look gorgeous, and taste delicious. Yum!!! I fell in love with … Continue reading →
Once upon a time, I perfected my macaroni and cheese recipe. It was a specialty of mine — fancy macaroni and cheese mixed with a creamy white sauce, using a small amount of fancy cheese to make it healthier and yummy. … Continue reading →
This quick vegan recipe has creamy cashew sauce (or choose the nut-free variation that replaces the cashews with tofu), with spinach and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe. Umeboshi paste … Continue reading →
