Author Archives: Jennifer Lynskey

I moved the content from http://www.vegandance.blogspot.com so it’s all here. Expect lots of tacos and beans and sourdough…and probably some vegetables.

This is an example post, originally published as part of Blogging University. Enroll in one of our ten programs, and start your blog right. You’re going to publish a post today. Don’t worry about how your blog looks. Don’t worry if you haven’t given it a name yet, or you’re feeling overwhelmed. Just click theContinue reading “Introduce Yourself (Example Post)”

After Thanksgiving you may still have leftovers, but can’t face yet another full on dinner of mostly white food or leftover sammich. So look to the fridge to build a different style dish.  Here’s my mexellent-three-sistersish-refrigerator-casserole. Opened or previously cooked stuff in the fridge to use:HominyLima beansJar of sofritoHalf cup enchilada sauce (homemade from driedContinue reading “After Thanksgiving improv casserole”

Ok folks who don’t think protien plant juice should be called milk…here’s Malk.  I picked up the Maple Pecan Malk.  I’ve tried a lot of nut based milks, and this one is, well, different.  It’s not sweet like pecan pie, but otherwise it’s pecan pie in a bottle.  I had it in tea and itContinue reading “Malk – Pecan Milk”

When Mercury is headed into retrograde, it helps to have a positive relaxed attitude toward travel. Thanks Delta for having an all vegan “Tapas” snack box.

Happy New Year! While not exactly traditional blacked eyed peas, these Black Calypso beans from Rancho Gordo will do nicely in a taco. Here’s my New Year’s taco inspired by the new Taco Cleanse book.  You can’t beat a practical taco cookbook with a humorous take on fad cleanses.  Tacos everyday is a New Year’sContinue reading “Happy New Year! Taco Cleanse and Marvel actors in a Jane Austin Classic”

Sometimes simple works best. Berries in almond milk with a little sugar and tea with almond milk. Visiting family in Idaho so making a quick and easy breakfast worked well this morning. Raspberries, blueberries, strawberries, peaches, and apple.  

I almost missed this on the menu.  Vegan cheese steak?  Done. The waiter promised to try it, so I’m reposting to their Facebook page. Perfectly meaty seitan with melted Daiya and mildly spicy sauce. Sweetgrass has always been veg friendly, and has amped up the vegan dishes on the regular menu.  This one is aContinue reading “Vegan Cheese Steak Sandwich at Sweetgrass”

The secret ingredient is cashew cream, but I’ll get to that in a minute. When my first world complaint is that there’s simply too much broccoli in my CSA share,  it’s time to make soup. Soup is always about the ingredients and the fresher the better.  A few simple tricks can make this an almostContinue reading “Too hot to cook? Cold summer vegetable soup.”

Here’s my iron chef sushi submission.  Weirdly it’s the tomato that’s the oddball ingredient as the bacon is tempeh, and avocado (swapped for the lettuce) is a fairly normal American sushi roll ingredient.   Topped with a vegan mayo mixed with some sriracha.   I brought the rice cooker into the office and made thisContinue reading “BLT sushi rolls”