This all started with an idea. Why should one celebrate turning 40 with a black cake (or cupcakes)? Why not be happy? Go for bright. Celebrate spring coming! I was a March baby, and as I write this post...it is sunny outside. I am sure it won't last, but I'll enjoy the late winter promise of… Continue reading Cherry Cupcakes and a Birthday Weekend Away
Author: Sarah
Gluten-Free and Vegan Double Chocolate Layer Cake
Last week we tested a gluten-free and vegan chocolate cake recipe for Holly, of My Plant Based Family. Well...almost. I did change a couple things. Her recipe called for rice milk. Since we don't have allergies, I used almond milk as I prefer it. My other change was I added in a small amount of oil and reduced the… Continue reading Gluten-Free and Vegan Double Chocolate Layer Cake
Cashew Basmati Risotto
Is this really a risotto? Maybe, maybe not. Does risotto have to be made with a certain white rice, blended with dairy and cheese, and a nice helping of butter? I think one can go out from the norm and have fun - It is delicious though. The grains of basmati stay single, with a pop between… Continue reading Cashew Basmati Risotto
Vegan Comfort Food: Chickpea Noodle Soup and Baking Powder Biscuits
It's cold. Windy. Winter is hanging on. What do you need? A big massive bowl of comfort soup and biscuits to slather in maple apple butter and dip in the broth. Holly's posting of her Chickpea Noodle Soup got me thinking, so I made a big pot of savory soup. Let it be known that… Continue reading Vegan Comfort Food: Chickpea Noodle Soup and Baking Powder Biscuits