December 2010
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Persimmon & Meyer Lemon Spice-Cake
This was the yummiest gluten-free vegan thing I’ve baked since this experiment began a few months ago.
Unfortunately, I paid little attention to the quantities, I only jotted down the ingredients after the fact, so I’ll have to try again to replicate it, taking more notes.
Persimmon & Meyer Lemon Spice Cake:
Before you start, turn your oven on to 350°F, or 176°C (still the same thing) so...
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Baking the blues away.
When I find myself feeling a little blue, I like to invent delicious recipes. It fills the apartment with warmth, which carries a complex aroma nobody else has ever smelled. Not quite, at least.
And once I’ve finished, I get to share. That always makes me feel better, at least for a moment or two, and often that’s enough.
Today, I invented All-Seasons, or, Next Year in Jerusalem...
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“There are no taggers in Plato’s Republic.”
– William Gibson
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Vegan, Gluten-free, Lasagna
Since D.’s sudden-onset severe food allergies, I devote loads of time figuring out delicious food for him that doesn’t taste like bland filler.
I’m a pretty inventive cook, but the limitations: no dairy, soy, gluten, nuts, avocado, kiwi, raw leafy greens, etc… can be pretty challenging.
Since this is hard for me, a life-time vegetarian and a wicked-awesome cook, I can...
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Breakfast Tacos
I made D. some tacos for breakfast, and he said they were so yummy that I had to write them down for later.
Here’s my best approximation:
steam cubed potatoes and put in a bow, roughly mash them with olive oil, pink himalayan salt & freshly cracked black pepper. then steam chopped kale and add it to the potatoes. cook rice, then mix some in with the potato/kale mixture. set aside.
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