Vegan Vacation: Northern California & Sac-A-Tomato
Wow, been a while–hope I still know how to blog. I have quite a bit to share with all of you, so bear with me as I try to throw together nearly two weeks of dining (vegan-style) in California. The first few days, we spent with my sister and her family in Windsor, CA. I…
I’m Headed to Prison! (sort of)
I took this picture in January of 2009 when I made a trip to northern California to visit my sister and her family. I’m headed out this way again and I can’t tell you how excited I am to leave snowy, below zero Colorado! (I’ll get to the prison part). The Sixth Grader and I…
Portobellos with Tomatoes and Truffle Cheeze Sauce
We got some beautiful portobellos and tomatoes from Green Buffalo Food Co. and this came together so fast. The truffle cheeze sauce is amazing! I could have eaten it with a spoon—it is rich, creamy and perfect for veggies, pasta, or by the spoonful! INGREDIENTS: 1/2 Tbs olive oil 2 Portobello mushrooms, stem and gills…
Anniversary & Reflection
Epicurean Vegan Turns 1! That’s me with the largest acorn squash—ever. I began my vegan journey when I gave up dairy in June of 2007, then finally giving up meat in December of 2009. I always felt I couldn’t digest meat and dairy very well, which is probably why I also was never a huge…
Garden Wraps
I’m no June Cleaver, but I will go that extra mile to make sure the kid eats a healthy and delicious lunch at school. As I’ve mentioned in an earlier post, it’s important to include kids when making meals, especially when it comes to eating vegan. We’ve been lucky that The Sixth Grader has embraced…
Mustard Green and Cheeze Filo Pie
I’ve moved onto another obsession. Filo (or phyllo) dough. Oh my gosh . . . the possibilities! I veganized this recipe from Sunset magazine and after one bite, we quickly realized I should have doubled, if not tripled the recipe. My mind is going a mile a minute thinking of different ways to create filo…
Feast On This!
I guess it’s time to finally get back to my Friday ritual of posting about vegan health and news issues. Those darn holidays sure threw me off 😉 I always squeal with delight whenever I receive the latest issue of VegNews. It is packed with awesome information and delicious recipes. Here’s a few tidbits…
Amazing Mac ‘N Cheez Sauce
Guess what? You’ll never guess where this recipe came from! That’s right . . . how’d you know? The Ultimate Uncheese Cookbook. All right, I have one more recipe from the book in the queue, then that’s it. Promise. I just can’t help it; these recipes are amazing. As vegans, we all know how difficult…
Eggplant Parmagiano Stew
It’s soup season and this chili-like stew is delicious and satisfying. It also comes together rather quickly, so from start to finish, it takes only about 35-40 minutes. The stew and Parmesan recipes come from The Ultimate Uncheese Cookbook, which is shaping up to be my latest obsession. The Husband and Sixth Grader even rank…
Crock Cheez
When I tell people I’m vegan, a lot of them will say that they could probably give up meat, but cheese?! Are you kidding? They just can’t give up this coagulated, compressed, salty, melty product of milk. I can understand; back in the day, I was definitely a cheese-whore. But thanks to The Ultimate Uncheese…
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