Meatless Eats: Half-Peach Vegan Bakery & Café

If you’ve visited our blog for a while, you probably know that we cook most of our food. Eating out is a rarity, typically limited to special occasions. Every once in a while, though, we find a place where we don’t have to worry about how the meat was sourced (because there is no meat), and where creativity and skill come together in food that is a treat for the tastebuds and the eyes…like Half-Peach Bakery & Café.

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Slow Food: Vegan Chana Masala

Happy National Slow Cooking Month! But why restrict it to a month? I say it should be the year of slow cooking! Using a slow cooker is about as easy as it gets, and cooking low and slow can transform mundane ingredients into culinary delights. Slow cookers really shine when making soups and stews, and I frequently make chili in mine. Recently, I ran across a recipe for a vegan Chana Masala, and had to try making it in my Crock Pot!

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Fall Flavors: Crustless Pumpkin Pie (With Tofu)

Yesterday was Thanksgiving Day. After many years of attending holiday events that required multiple hours of travel and eating too much rich food, we no longer “do” a feast for the day. Frankly, we find it much more agreeable to simply have normal meals – the kind we would eat any other day of the year – and maybe, if we’re so inclined, make some holiday-themed dish as a nod to the day. This year, we made a crustless pumpkin pie – with tofu!

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No Food Waste: Vegan Pumpkin And Raisin Muffins

This is the second post in a series on how I’m using as much of the pumpkins we carved for Halloween as possible. In my previous post, the Ghostbuster-themed jack o’lanterns’ innards provided delightful roasted pumpkin seeds. With plenty of the stately squash left, I needed to find other ways to use it. So why not a dark, toothsome muffin that utilizes the pumpkin “guts”?

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Dairy Alternatives: TJ’s Coconut Creamer And Vegan Cream Cheese

I enjoy (ethically-produced) full-fat dairy products, especially milk, butter, and cheese. But I also like to try dairy alternatives and have been pleasantly surprised by how tasty some of them are. Can coconut creamer replace grass-fed whole milk in my tea? Will vegan “cream cheese” pair as delightfully with lentil sprouts on toast?

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Meatless Eats: A Vegan Roast Worth Celebrating

A stuffed roast? It is – a Celebration Roast!

You may have seen an earlier post in which we discussed that we’re not vegetarians (No, We’re Not Vegetarians…), but still often choose to eat vegetarian or vegan meals – and how people seem to have difficulty wrapping their heads around the idea that we don’t eat just any meat: we’ve elected to only eat meat sourced from farms that value humane animal husbandry and processing of their animals’ meat. We often encounter people – in work settings, for example – who either look completely confounded or even annoyed by our explanation for why we won’t eat an item from a fast food place.

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