Aquafaba Vegan Mayo Success

This recipe for homemade vegan mayo is the bomb. The taste and consistency are crazy-close to the real deal. I usually buy Veganaise or Just Mayo; both brands taste good, but aren’t cheap. I wanted a recipe that included aquafaba (liquid from canned chickpeas). After some online research, I selected a recipe from a blog called Peanut Butter and Vegan  (linked…

Creamy Vegan Potato Mushroom Soup

After scoring a giant bag of white button mushrooms from the discount bin at the Co-0p, I found this amazing mushroom soup recipe online. The originating blog seems dormant since 2009, so I’m paraphrasing the recipe to preserve it.  This blog of mine Hey! Vegan! has been asleep since 2014…  so this is a good time to start sharing great found and…

‘Tis the season…

I bought morel mushrooms at the Dane County Farmers’ Market this weekend.  These  brainy-looking ‘shrooms are worth the expense, so if you don’t have a personal source, splurge– they’re worth it.  The season is ephemeral and nothing compares to the taste of fresh morels. Sauté in olive oil with freshly sliced garlic until lightly browned.  Toss…

In 2012, Vegetables Reign Supreme

Hey, hey! For the past 6 months I’ve been more of a flexitarian than a vegan.  Honestly, although I’ve enjoyed every succulent chicken wing and cheesy morsel, I just don’t feel as well physically, or psychologically.  So vegan Rosie is back, and reenergized.  I want to share delicious recipes that will tempt even the most…

Beet Burgers…

I’ve been craving bbq fare.  It’s grilling season , and the aroma of steaks wafting over the fence is almost more than I can bear.  My grilled portobellos have been amazing, but I need variety.  This evening I tried a veggie burger made from beets (click on link to open recipe).  Essentially, it is a combination…

Hello, Dal…

Austin, Texas is a city that knows how to do BBQ right.  Frankly, despite my commitment toward a completely meat-free diet, I recognize the human condition and allow myself transgressions on the path toward dietary enlightment.  In other words, I succumbed to the siren call of some delicious brisket and enjoyed it thoroughly.  Frankly, meat just…

Celeriac, the Quasimodo of the vegetable kingdom…

Celeriac, or celery root, is a gnarly looking thing.  Uncertain what to do with this lump of vegetable, I found a terrific Creamy Celeriac Soup recipe in Farmer John’s Cookbook: The Real Dirt on Vegetables.  Once peeled, celeriac is sort of potato-ish.  It can be used raw in a salad, but it is coarse in…

New Year Looming

I’m in an interesting mood tonight, the kind  that comes from spending the day alone and in contemplation.  It was a cold, raining, nasty kind of day that lends itself to hunkering down.  Sundays are my kitchen days, so the weather didn’t hobble me; I planned to cook for the coming week anyway.  By noon…

Oh, Venus!

This morning was special:  Venus was at peak luminosity in the hour before dawn.   The scientific explanation for the planet being at its greatest illuminated extent is nicely explained by EarthSky. So, For the second time this week, I was outside like a lawn ornament in the predawn hour sporting a steaming cup of…

Merci beaucoup

I was up at 5:31 on Thanksgiving morning.   I wanted to knock off my word count as I round third base in my NaNoWriMo novel, but I was also awake because I enjoy those early, silent hours.  It’s a time to be alone with the world.  It’s a moment of uncompromised truth before we…

Guacamole with OJ

Looking to make something easy for lunch, I decided on guacamole.  I used one of the two gorgeous, organic avocados I bought at Hannaford last week.  I have a bad habit of letting food go bad, so I am on a crusade to overcome waste.  The best guacamole I’ve had was at Boudro’s on the…