Roasted Tomato, Pepper, and Garlic Soup with Sauteed Fresh Corn

Carl picked up some lovely fresh vegetables from the farmer’s market last week. Usually we’d just toss them on the grill, which is delicious, but I wanted to do something different with them. I’d picked up some tomatoes and peppers, and started thinking about the soup we used to get at a local restaurant before we went vegan. It was a really tasty red pepper and corn bisque that I’ve been meaning to attempt a vegan version of for years. The fresh vegetables... Read More

Chewy Double-Chip Oatmeal Cookies

I’m obviously not going to be hired to name recipes anytime soon, but this is the best description I could think of. These cookies stay nice and chewy, even the next day, and contain both chocolate and butterscotch chips. I was looking for something to enjoy with a nice, cold glass of chocolate soymilk that I’d been craving for about a week. I also knew that I wanted to use the vegan butterscotch chips I scored from my visit to bazu, and that I wanted a semi-healthy,... Read More

Garlicky Kale, Lentils, and Tempeh Bacon over Quinoa

Try to contain yourself. I’m actually posting twice in a month, and I’ve actually written a recipe, if you can call it that. I’d been dreaming about something smokey, with tempeh, some sort of bean or lentil, and greens over a grain, and since I generally always have greens, beans, grains, and some sort of tempeh in my pantry and refrigerator. This dish comes together really quickly; dinner was on the table in about 45 minutes, which is great if you’re... Read More