Once upon a time, when I first became vegan, I expected I’d miss the kind of pasta sauce my mom used to make – the kind I made too, with ground beef in it.
Longtime readers of Ann Arbor Vegan Kitchen may remember a recipe for Thai Noodles with Spicy Peanut Sauce that I wrote about two years ago. It remains one of my most requested recipes, but today it’s getting a mini makeover.… Read more
The last few weeks of summer are upon us, and as the evenings start to get cooler, my thoughts always turn to the simple pleasures of making a big pot of soup.
During the week, preparation time for many of … Read more
People often say to me, “I could never be vegan. I love cheese too much.” I get that, because when I was a new vegan, my husband referred to me as a recovering cheese-aholic.
Every year, long before the holidays approach, I picture endless hours of leisurely family fun. Yet I’m somehow always surprised that our holiday season seems at least as rushed and over-scheduled as it is relaxing.
The first time I made Spicy Peanut Sauce, I jotted a quick note in the margin for next time: double this. And I come to the same conclusion each time I make it. Peanut Sauce is addictive.
Two summers ago, we had pasta everyday as our family travelled on vacation through Italy. Sometimes twice a day. It stayed right around 100 degrees each day, yet a plate of steaming hot pasta somehow always hit the spot. Wherever … Read more
