gratuitous photos post

super quick post of some things i want to share.


I am so excited about my garden–this is an old photo, so the plants are actually much older now. I can’t wait to post pictures of the actual fruits and vegetables I get!

what I’ve planted:
-moon and stars watermelon
-purple basil
-heirloom tomatoes
-fiskeby soybeans
-chocolate peppers
-dragon carrots (they are blood red–almost purple)

and others…I am so, so excited and it’s been raining a lot here, the garden is flourishing..It’s really beautiful.

Also, during Spring Break I had gone to Mexico and feasted on all the beautiful fruits there. One that I’m really missing is this very strange fruit that kind of looks like a cross between an avocado and a papaya. We made an absolutely amazing smoothie with it that was so creamy and delicious…it’s been so humid here lately that I’ve really been craving beautiful, sunny fruits but unfortunately they are not readily available in the Midwest.

the mysterious fruit


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blueberry muffins are perfect for brunchies

bourgeois blueberry muffins

I call these bourgeois because they use fancy ingredients that most people do not have in their cupboards. I’m sorry. I hate it when recipes do that. I’m sure you do too. And I hate it even more when the recipe writer insists that the special ingredients are crucial to an amazing outcome. Personally, I usually try to find cheaper, easier alternatives and sometimes the recipe comes out sometimes it doesn’t…but that’s not the point.

The point is: the basic premise of this blog is that I don’t post things like this recipe on it. I know that. But these muffins are really yummy and they are really only for special occasions. These are the types of muffins that convert people to veganism in the first place. These muffins have some good oils, much less sugar than regular muffins, and, once you have the ingredients, are very simple to make. If I haven’t convinced you yet well then…I don’t know. But if you want to impress a lot of people, are a blueberry muffin connoisseur, happen to have all of these ingredients, or just want to try these muffins already, here is the recipe:

Bourgeois Blueberry Muffins
1 cup all-purpose flour (or, you can substitute half of that with whole wheat flour for extra yum texture)
½ cup almond meal
1/3 cup sugar
1 teaspoon salt
2 teaspoons baking powder
3/4 cup soy milk
1/4 cup coconut butter
1 ½ cups frozen blueberries
1 teaspoon vanilla extract

The almond meal can be made by processing or blending raw almonds until the texture is moist and crumb-like. Don’t overdo it because otherwise you will have almond butter (but then you can just eat yummy almond butter). Almonds are super expensive though so, though I have yet to try it, blended walnuts would probably make a good substitute.

Combine all dry ingredients (flour, almond meal, sugar, salt, baking powder) in a mixing bowl. Warm the coconut butter until it is soft (using a microwave or the stove) and then add it to the dry ingredients, along with the soymilk and vanilla extract. Mix until all the ingredients are fully incorporated and then add the frozen blueberries.

Bake at 400F for 25-28 minutes, makes a dozen half-size muffins, or six jumbo muffins.

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post post post!


A super quick update…I’m sorry I haven’t been posting much, I’ve been super busy with my GARDEN! Photos of the beautiful little plants coming soon..

Here is a link to an article I wrote recently about surprising vegan and non-vegan items. I’m more than a little disappointed about how the discussion section turned out…I’m always a bit stunned at how incredibly defensive some omnivores can get at the mere mention of the word “vegan”.

But anyway, here is the

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what i’ve been stuffing my face with

Recipes for these are all over the place…I’ve decided to just link to the first recipe I’ve ever seen for these. And if you haven’t tried these yet, I’m jealous of you because I wish I could try them for the first time again. That dawning realization that you’ve been missing something in your life…but it’s finally here. SO GOOD.

foodstuff 043

recipe can be found here. (note: I did not use the apple cider vinegar and just ate them plain with salt and a BIT less oil then called for)

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purple and green

I hate winter, and every year it seems to drag on longer. So lately I’ve been trying to perk up the dreariness of winter, through colorful food.

And so today I made purple and green (or, if you want to be boring/don’t need ridiculous names for food to feel better about winter, black beans and kale). I like to eat this over steamed rice and it makes a lot so there will be leftovers for the rest of the week. Plus, it is very quick to make.

purple and green!



2 Tablespoons of olive or canola oil

1 medium onion, diced finely

2 carrots, chopped

4 cloves of peeled garlic

1 bunch of kale, rinsed, deveined, and chopped

1 Tablespoon basil

1 Tablespoon oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon salt

2 15 oz can of black beans (rinse and pour in water until one can is half filled)

1 15 oz. can of chopped tomatoes (liquid and all)


In a large stirfry pan or skillet, fry the onions and carrots in oil on medium heat for about 5 minutes. Add the garlic and kale and saute for 2 minutes. Stir in all the spices listed and saute for two more minutes.

Then add the black beans and chopped tomatoes, lower the heat and simmer for about 10 minutes. Taste and adjust seasonings if needed.

Serve over rice.

Enjoy! Hopefully this will brighten up your winter evening a little bit.

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so simple.

photo credit: sindha agha

For some reason wordpress has been shrinking all of my photos and refusing to let me post larger ones. So, yet again, a substandard photo. I’m sorry 😦

But again, this recipe absolutely makes up for it. Comprised of only 3 ingredients, it is laughably simple but everyone who has tried it has been amazed. Two secrets: 1) Don’t bake all of the flavor out of this awesome tuber. 2) Buy organic, fresh looking sweet potatoes. It really does make a huge difference.

Sweet Potatoes with Candied Pecans


2 sweet potatoes, sliced ¼”- ½” and baked at 350 for 25 mins or until soft all the way through

½ cup chopped pecans (can substitute with walnuts)

¾ cup maple syrup

After the sweet potatoes have been cooked and are cooling, roast the chopped pecans over low heat on the stove, stirring continuously. After they have browned and are emitting a beautiful smell, pour in maple syrup and allow to simmer for a few minutes. Then pour over the sweet potatoes while tossing and serve warm.

That’s it! That’s all and I know you are dubious about this…maybe it sounds bland or un-exciting. But just try it. You will save yourself lots of energy and money and anyone you feed this to will probably save a huge space in their heart for you.

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a little disclaimer.

So, I don’t know how this happened, but it is not at all pretty. The picture of what I made, I mean. I’ve made this several times before and had people come over for the sole purpose of picturing (and eating) it, but somehow it’s SO DIFFICULT to take a good picture of rosemary mashed potatoes.

But I promise you this: the actual dish is AMAZING. Seriously, never again will you make boring mashed potatoes that consist of soymilk, salt, and potatoes.

And because the recipe is good and the photo is a tiny bit embarrassing, I’ll post the recipe first.



  • 2 pounds of potatoes, diced thickly
  • 4 tablespoons oil (extra virgin olive works best)
  • 2 medium onions, diced
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 teaspoon oregano
  • 1/2 cup soy (or any other non-dairy) milk
  • 1 tablespoon vegan butter (optional)
  • Salt and pepper to taste


Bring a pot of water to a boil and then put in the potatoes and cook for about 20 minutes or until chunks are tender all the way through

Break up rosemary and thyme with hands, or process in a coffee grinder or food processor (but not for so long that it becomes a powder!)

Sauté onions with all spices (except salt and pepper) until the onions are translucent, about 15-20 minutes, then take off the heat.

Drain cooked potatoes and mash with the vegan butter, if using

Stir milk into the cooked onion mixture, then whip into potatoes and continue whipping until fluffy

Season with salt and pepper and enjoy!

And the picture:

photo credit: sindha agha

have a nice day!

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