#VeganMoFo Day 23: What, Exactly, Distinguishes “Fancy Food” From Everyday Food?

My guesses? 1. Ingredient quality, and 2. Presentation. But I went ahead and looked for something showy from the Crossroads cookbook anyway. This beet salad with apple, Kite Hill ricotta, walnuts, microgreens, and balsamic vinegar is super pretty and super tasty. I did NOT make it as sweet (or complicated) as their recipe: toasted walnuts…

#VeganMoFo Day 11: One of My Favorite Foods

All vegans love falafel, right? And I haven’t really made other Middle Eastern-type dishes this month. So today’s the day. I’m writing this post ahead of time, the day after the US election. I am not happy about the result. It’s a distressing day. I’m not all that hungry, if I’m being honest. But I…

Carrot cake pancakes with walnuts, topped with Kite Hill cream cheese and maple syrup

Tonight’s dessert: cheesecake tartlets (thank god for Kite Hill) with orange zest and a nutty cocoa crust, with blackberry compote (+ cinnamon and orange juice)