Housewarming, not global warming: Vegan Pie Party

Although I normally stick to posting vegan recipes, I’m going to break my own rules for the sake of sharing a bit of vegan piety. Earlier this month, I collaborated in a slightly absurd scheme that involved baking 11 pies for a sundry group of friends, family and neighbours. Vegan Pie in the Sky became my … Continue reading →

Solstice strawberry-lemon cornmeal cake

For a summer potluck at Trout Lake in celebration of wild bats, a supermoon, solstice, a 4th-decade birthday, and the embarkment of very dear friend on her new adventures.

Spicy three-bean puttanesca sauce

Lately, I’ve been drawn to the idea that the landscapes we inhabit come to inhabit us in turn. Continue reading →

Hazelnut Havana parfait

With its slightly boozy grittiness, the filbert cream in this parfait contrasts with the velvet texture of fresh local razzies. Both the cream and the granola feature BC’s only commercially produced nut. Continue reading →

Sesame mushroom scape sauce with yam, red pepper and rice noodles

Sometimes, I think I can feel myself growing into myself. In a good way. Continue reading →

Lemon shortbread fingerlings

Musical accompaniment: “Paloma,” The Ruffled Feathers. Lemon shortbread fingerlings Makes about four hands worth of fingers. 3/4 cup vegan margarine, slightly softened 1/4 cup organic, unrefined coconut oil, slightly softened 3/4 cup brown sugar Juice of 2 large lemons. Bottled lemon juice will not suffice. Zest of 1 organic lemon 1/2 tsp vanilla 2 1/3 … Continue reading →

Wild stinging nettle barley risotto

While I certainly understand why many die-hard enviros decry the frippery and willful ignorance surrounding Earth Day, it’s hard to feel jaded when I’m filled with such profound joy and gratitude for living on this beautiful rock. In particular, the simple notion of gift-sharing in a community has helped me to re-envision the environmental movement … Continue reading →