Author Archives: Jennifer Lynskey

Energy Balls from simple ingredients you probably already have hiding in your pantry

Actually if you flatten the balls like the ones in the front you can pass them off as cookies.  So I was going through my “pantry” which is really a closet next to the kitchen stacked with bins that are packed with mason jars which are stuffed with vacuum sealed, non-perishable foodstuffs.  Don’t worry, IContinue reading “Energy Balls from simple ingredients you probably already have hiding in your pantry”

I made your favorite; spaghetti with lots of oregano…and a secret ingredient.

Ah.  I can’t resist a Heather’s quote blog post.  Veronica, dinner! Cappellini pasta pairs perfectly with summer veggies.  Mostly CSA haul: Japanese eggplant, yellow and green pattypan squash, onions, garlic, heirloom tomatoes, basil, olive oil, vegetable paste, and lots of oregano!   Here’s my latest secret ingredient.  Vegetable paste.  It’s mostly like tomato paste, but also includesContinue reading “I made your favorite; spaghetti with lots of oregano…and a secret ingredient.”

Vegan Ethiopian Food – Papa Tofu Loves Ethiopian Food and NY Meet-up at Lalibela Mt. Kisco

My recent vegan Ethiopian craving came about when I got Kittee’s zine Papa Tofu Loves Ethiopian Food at Herbivore when I was in Portland.  I met Kittee in real life at the Vida Vegan Con and she is even cooler in person than in the blog-o-sphere! I made the injera fake-outs which turned out prettyContinue reading “Vegan Ethiopian Food – Papa Tofu Loves Ethiopian Food and NY Meet-up at Lalibela Mt. Kisco”

Duo of Cold Summer Soups – Avocado cream soup and Gazpacho

Cool off from the sticky summer heat with a duo of cold soups.  The Avocado Cream Soup came from the Practically Raw cookbook and the Gazpacho is the traditional Moosewood version I’ve been making for many years now.  You can start with cold ingredients and it’s ready right away or let it chill in theContinue reading “Duo of Cold Summer Soups – Avocado cream soup and Gazpacho”

Vegan Bacon Bits – Steel cut oats experiment

Let’s face it.  Fresh ripe summer tomatoes need bacon.  It doesn’t need to be pig based bacon, but a salty smoky accompaniment is required for summer eatin’. Steel cut oats bacon – Take 1 1 TBS Liquid Smoke 1 TBS Soy Sauce 1 tsp salt 1 tsp onion powder 1 tsp hot paprika 1/2 cupContinue reading “Vegan Bacon Bits – Steel cut oats experiment”

Vegan BBQ Torta from Mendocino Farms LA

The Vegan BBQ Torta is a 3 napkin sammich.  It’s spicy and messy, but freakin’ delish.  Boasting thinly sliced seitan in spicy smoky BBQ sauce, baked beans, avocado, candied jalapeños, and vegenaise on toasted ciabatta, this artisan sandwich really packs a punch.  Too bad it’s my last day here or I’d be back to tryContinue reading “Vegan BBQ Torta from Mendocino Farms LA”

Farmer’s Market Strawberry Rhubarb Cobbler

Late spring brings fresh rhubarb and bright strawberries to the farmer’s market. This quick and easy cobbler is the perfect balance of sweet and tart with a savory biscuit topping.    Strawberry Rhubarb Cobbler 1 pint fresh strawberries (quartered)2 stalks fresh rhubarb (about 2 cups chopped)3/4 cups sugar2 TBS corn starch 1 cup white wholeContinue reading “Farmer’s Market Strawberry Rhubarb Cobbler”

Last day in Portland – Shopping and good eats!

Of course it started out rainy; it’s Portland!  Didn’t stop Jodie the Picky Vegan from texting me out of bed to head over to the vegan mini-mall! We popped into Herbivore first and I choose a bunch of cute recycled purse type things.  I’ve always wanted a seatbelt purse, so this little wristlet in front isContinue reading “Last day in Portland – Shopping and good eats!”