I used to be a professional baker and my family counted on my sweet contributions to the holidays. It wasn’t fun to try to change this, but my health and well-being over the holidays is more important than their temporary … Continued
Polenta is super versatile. Eaten while soft and hot it can make a lovely porridge or a base for saucy beans. Let cool and it becomes firm enough to use as a crust for pizza or even as a pancake substitute. Here … Continued
Do you know about couscous cake, yet? If you have been following my posts for a while, you may already know that I am not a big fan of baked flour. Actually, that’s not completely accurate. I love baked flour; … Continued
I have to admit, that I wasn’t a huge fan of puddings before I started macrobiotics. I loved cookies, brownies and cinnamon rolls. I still do. However, over the past few years I have learned that baked flour is hard … Continued
I have tasted many versions of this sweet and salty crunch in the past year, including one prepared by Chef Zephyr Dunnicliffe during my seaweed adventure. Zephyr used brown rice syrup and dried kelp harvested off the coast of the … Continued
Welcome to sweetveg and the Virtual Vegan Potluck! For several years, Annie, at An Unrefined Vegan, hosted a Virtual Potluck where at a certain time and day a bunch of vegan bloggers posted new recipes and linked to each other’s … Continued
The recent warm weather in Seattle has motivated me to make amasake. I first started making it while living in Austin, TX. Living there, I didn’t have to think about how to keep the culture warm because I didn’t have … Continued
Kanten is a much healthier alternative to jello. It utilizes agar, a sea vegetable that adds minerals and can produce a cooling effect in the body. It is really nice during warm weather and I love it with fresh berries. You can also use … Continued
Lemon Pudding is delicious served with the berries that will be coming into season this summer or with strawberry rhubarb sauce. This version is vegan, mildly sweet and thickened with agar and kuzu root starch. You can find the ingredients … Continued