After a week at The Ranch in Malibu I returned inspired to try and stick to a “vegan until dinner time” diet as well as eating a plant based diet one full day a week. My husband and son do not embrace my new found enthusiasm so the dinner I make on my vegan day needs to satisfy them as well….or maybe I should tell them to shove their opinions where the sun don’t shine considering that I’m the boss of the kitchen. But, OK fine, I’ll play nice. Here’s a wonderful Mexican flavored vegan dinner that requires very little time to prepare:
Black Bean Burrito Casserole (adapted from Gourmet Magazine, 1990) Continue reading → (948)
It’s been ten months since my last blog post. Forgive me reader (singular on purpose…Hi Mommy!) for I have just finished a massive one year renovation of my home, and was simultaneously training to climb Kilimanjaro (summited August 10th! Can you we say hell yeah!). But I am back in my home, Kili behind me and reenergized to share some of my favorite recipes with you.
Let’s talk granola bars. The store bought ones deserve all the bad rap they get. They really do. They are loaded with sugar, contain barely any fiber, have negligible protein and let’s face it are so antiquated since the advent of the ubiquitous protein/energy bar. But here’s the deal, if made by you they can really pack a nutritional punch because you get to choose what you want in them. The basic formula is: Continue reading → (1448)
We love to eat fish, but as I’ve mentioned in previous blog posts, not having a grill makes it necessary to find fish recipes that can be made in the oven or broiler. Also, not wanting to spend my entire life in the kitchen leads me to discard those recipes that require too much planning and prepping. I found this recipe on Yummly. If you’re not familiar with this website well then you’re welcome and I’m sorry. You think Facebook and Houzz are a time suck? Yummly is a WHOLE other dimension. Continue reading → (1497)
Here we are with October virtually behind us and only now will day time temperatures dip below 60. Yeah, yeah, yeah everyone around me loves it and I just feel like I’m being cheated out of that perfectly crisp New York weather. It’s just not natural to go apple picking in shorts people! Fall weather to me means new boots, outdoor running, good hair, and turkey chili. This is a recipe I can comfortably claim as a Flycakes original. I’ve tweaked and adjusted it over the years and honestly I barely even measure the ingredients anymore. It’s simple, healthy, delicious, makes your apartment smell like a spice market and yields so much you can freeze the leftovers for a night when you don’t feel like cooking.
NO, you haven’t mistakenly stumbled upon someone else’s blog. Yes, I am still passionately in love with butter and eggs and I am far from vegan. But, perhaps I am vaguely vegan: a vague-an. I rarely eat meat these days, but the Argentine in me suspects I haven’t given up steak for the rest of my life. I can go days living on vegetables, fruits, grains and nuts but then find myself craving fish or chicken. When I bake I’m usually very stubborn about avoiding substitutes for the butter, eggs, dairy because since sweets should only account for a small fraction of your daily caloric intake why not make it really count. And, sorry folks but something made with dates and almond milk just isn’t going to scratch my itch. Until now…. Continue reading → (1743)