I have these old old friends from way back when. David and Beth. They are wonderful, warm, lovely people. I was in their wedding. It’s true. My first foray into wedding life. Since I started
Author Archives: Amy Neiman
I was 17 when I started college at San Francisco State University – SFSU– a semester late. I started in January 1975 instead of the traditional September. Everyone was already
On the same day that I made the ridiculous chicken pot pie and the Spice-Crusted carrots with Harissa Yogurt, I also made dessert. My eye caught this recipe, as I was flipping through Bon
Gluten-Free, Side Dishes, Vegan, Vegetable Dishes, Vegetarian
Spicy-Crusted Carrots with Harissa Yogurt
For some reason I made them with the Chicken-pot-pie which in hindsight is curious because they are way too sophisticated for that down-home comfort food kind of thing.
You have to be a masochist to make a chicken pot pie. Honestly. It is such a pain in the butt – so time consuming – exhausting in fact. And although homemade pot-pies are delicious
I use it for soups, stews, beans, sauces, roasts, curries, whenever I can. Whenever a recipe calls for stock – this is my go to. I keep it in the freezer at all times, stored in 2 cup portions in
Baked Foods, Baked Goods, Cakes/Cupcakes, Chocolate, Desserts, Sweets, Vegan, Vegetarian
Chocolate Torte with Bittersweet Ganache Glaze
When the new Vegetarian Times (vegetariantimes.com) came in the mail I started my perusal ritual and I discovered a photo and recipe for the most delicious looking cake ever.
It was chilly and threatening rain. I needed soup. Vegetable soup. But I wanted something different. I came across this recipe in the January/February 2014 edition of Vegetarian times.
I was shopping at Whole Foods last week and there were beautiful golden colored organic cauliflower. Irresistible. I bought a couple. I bought more than I should have bought but they
Issa and I have been making almond milk on a regular basis now. I think I’ve got it down to a fine science