Here’s a little something I threw together in a hurry, and it turned out dee-licious so I thought I’d share the recipe. I jotted down what I put in it as I went (you tend to do that when you food blog), so it’s all good.
. . . → read on: Spicy Rice Noodles tossed with Peanuts, Peppers and Greens
Back in the day, an Easter couldn’t go by without my giving in to an almost primal urge to consume mass quantities of pastel-colored candies and chocolate. Those candy displays are still like a siren call to me and I zone out in front of them, lost in daydreams teeming with black licorice . . . → read on: Gluten-Free Chocolate Easter Cake
I’ve been into experimenting with gluten-free baking lately. One of the side benefits of this experimentation is I get to buy stuff, and one of my more interesting recent purchases is coconut flour. Holy cow, what is even going on with coconut flour? I’m still coming to terms with its awesome and . . . → read on: No-Bake Peanut Butter Coconut Balls
Spring is finally here! And I’m so thrilled I had to make some dessert to celebrate. This light soy sherbet is the taste of sunny freshness in a bowl. The lemon is bright, the ginger is warm and earthy and they’re drawn together by a soft, soothing undercurrent of coconut that makes . . . → read on: Lemon Coconut Ginger Sherbet
For the moment, I’ve decided not to color my gray hair. And I’m posting a recipe for a vegan chicken salad with a ghetto fabulous satay sauce! Believe it or not those things are related, and I’ll explain why.
So, into the wayback machine! It’s 1994, Pulp Fiction is turning profanity . . . → read on: Vegan Chicken Salad with Sriracha Satay Sauce