This delicious vegan cheese is a breeze to make and satisfies that primal craving for cheese and crackers at the cocktail hour. I have combined several recipies to come up with this one. My sources were Basic Raw Cashew Cheese from the Blender Girl, Classic Cashew Cheese from NutritionStripped, and Vegan Cashew Cheese from One Green Planet. Thank you to those sites for the inspiration! Continue reading
This recipe is a variation on Farro and Kale Pilaf, which is infinitely adaptable. This version replaces the kale with other vegetables. The mushrooms give the farro a smoky, earthy flavor and the carrots add sweetness. Continue reading
Artichoke Chickpea Fritters
These savory fritters can be made small and served as an appetizer or made large and served as a main course. Either way, they are crispy and delicious. Continue reading
The farmers market finally opened for the spring!
Most of the farms were offerings greens of every variety, but there were also radishes, herbs and flowers for planting, apples, delicious bread, prepared foods, and a lot more, but not a fraction of what will be available once the weather gets warmer. Continue reading
This recipe is courtesy of our great friends Doug and Kathleen, who lived in Barbados for two years. It’s the standard Bajan rum punch recipe that they found printed on a souvenir dish towel. It couldn’t be simpler. Just remember:
“One Sour, Two Sweet, Three Strong, Four Weak”
Continue reading
Fregola Sarda with Cauliflower
This is a toothsome, satisfying meal. It is healthy, spicy, flavorful, and strangely addictive. Continue reading
Pronounced “pasta cheech,” this is a quick, easy, and satisfying weeknight dinner. You probably have all the ingredients on hand. Continue reading
Farro and Kale Pilaf
This recipe was inspired by Smitten Kitchen’s one-pan farro with tomatoes, which was inspired by Martha Stewart’s one-pan pasta recipe. Three pans are now required, but the results are delicious. The photo doesn’t do it justice… Continue reading
Bungalow Veg 