Author Archives: Jennifer Lynskey

You don’t have to be 6 years old to enjoy a good lunchbox. I mean it’s no Cracker Jack’s *(1st-3rd grade) or Strawberry Shortcake (4th-6th grade), but the laptop lunch bento box is just waiting to take all your joyful creations to work. Mine looks pretty awesome to me, but check out Sakurako Kitsa’s FlickrContinue reading “Lunchbox!”

I made Bianca’s tester for French toast and it is so fast, easy, and yummy you’ll wonder why you don’t eat French toast every day. I hadn’t made vegan French toast before and sans eggs you can get this by any omni. I had a baguette from Thursday that was begging me to save itContinue reading “French Toast! Santé!”

I mean you had me at breakfast and pizza. Tami at vegan appetite is working on a cookbook and I’m catching up with some breakfast goodies. This is a knock your socks off breakfast pizza. Layers of goodness and topped with fried tofu and cheezy sauce. And I got my Vegan Brunch book. I thinkContinue reading “Breakfast Pizza”

And right behind Vegan Brunch is Colleen Patrick-Goudreau’s The Vegan Table due out June 1st. Start making room on the bookshelves. Vegan cookbooks are taking over the world!

Just a quick update…I preordered Vegan Brunch from Amazon and it’s due to ship out next week. Woo-hoo!

Taking a break from my Japanese kick, I made a satisfying, but light French inspired dinner. Despite being non-vegan and heavily based on swilling champagne (oh, for the love of Veuve Clicquot) French Women don’t get Fat is a nice reminder of the philosophies of the French diet. When I studied in France in college,Continue reading “J’aime la soupe et salade”

Yes, I’m turning Japanese, I really think so. I love this cookbook. Japanese Cooking Contemporary and Traditional. Daikon radish, shitake mushrooms, kombu, and weird new stuff like natto. I’m lucky to have several incredible Japanese groceries in and around NYC, so I have been able to find all the esoteric ingredients. I originally got theContinue reading “Japanese cooking and other cookbooks.”

Yeah, I know I’m supposed to be eating more vegetables, but this was pretty awesome. Why make vegan stuff that resembles greasy meat and cheesy stuff? Because it tastes good, that’s why.Vegan Cheese Steak1 tsp canola oil2 TBS slices onion1/2 tsp Italian Seasoning (or combo of oregano and powdered garlic)1 setian steak sliced into biteContinue reading “Vegan Cheese Steak”

OK, if you’re paying attention to me at all, you know I really need to win this, but who am I to keep it a secret. Go forth and win a new fridge from Whole Foods… http://www.wholefoodsmarket.com/earthmonth/sweepstakes.php

The Chesapeake Bay lies to the west of the Delmarva peninsula. My home turf. Land of the ubiquitous crab cake. So when Isa posted the Chesapeake Tempeh Cakes for her upcoming book Vegan Brunch *, I just had to get off the couch and make them immediately. I haven’t been this excited since I madeContinue reading “Chesapeake Tempeh Cakes rock my ever lovin’ world”