I have never liked potato salad. I think it’s the mayo, the white potatoes, the lack of flavor and mush that usually accompanies it. I wanted to try to make something different this year for Father’s Day and celebrate the men in our lives with some flair. I remembered making a sweet potato salad before…
Tofu Curry With Seasonal Greens
I had been hearing amazing things about a beautiful cookbook called, Afro Vegan. It has an interesting collection of recipes with wonderful ingredients from African, Caribbean, and Southern backgrounds. The first recipe I made was Bryant Terry’s Tofu Curry. I made several alterations but used it as my inspirational base. Often times my kids say “tofu,…
Strawberry Rhubarb Muffins
Made with in-season strawberries and rhubarb, these muffins are a great morning treat or to go along with a salad or main meal. Rhubarb is a cool plant. It grows enormous inedible leaves (they’re actually poisonous) with varying shades of reddish green stalks that we eat. There is no real difference between the taste of…
Summer Rolls with Peanut Dipping Sauce
I have always wanted to make summer rolls, but have to admit, I was overwhelmed at the task. While making this quantity took a long time (about an hour), it was so easy. If you make less, obviously it’ll take less time. When you first work with the skins, they’ll feel kind of sticky and…
Coconut Almond Truffles
If you’re making your own almond milk, or other nut milks, you’ll be left with pulp. Don’t throw it away! It’s still filled with good stuff. You could try making this recipe with un-“milked” almonds, just be sure to soak them for about 8-10 hours to get a better consistency. The coconut topping could be…
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