Baking

So this weekend marks our 1 year wedding anniversary. Yay! I wanted to share one of our favorite meals today in celebration. I decided that the best name for this recipe is Divine Rice. Why 'divine'? Because it is impossibly good and so easy to make. It is also gluten-free, vegan, soy-free, nut-free and insanely delicious. Lately we make a pot of it almost daily, using different types of rice or quinoa as the base. I alluded to this rice recipe in a recent post where I shared my homemade vegan broth . Though the rice in that picture was made with my broth, this rice is not. Why? Because broth takes awhile and I don't always have time or patience to make it. We loved the first batch of this rice so much that I made the recipe simpler (broth-free) so we could enjoy this rice anytime with little to no effort. I love this recipe for a few reasons. One is that it makes the house smell amazing. Another is that its all made in one pot in about 40 minutes with little to no mainten...

Coffee. I love it. It doesn't usually love me. Coffee can be very dehydrating. As I get older I notice this more and more. I will feel great for about an hour -- energetic and happy. Then comes the energy crash and shakiness, not to mention the nausea and body tension. Coffee and I aren't great friends anymore. Because of this I don't drink it often -- maybe once a week on a weekend morning as a special part of my breakfast or brunch, followed by lots and LOTS of water to help with the lousiness to come. Dairy. I don't eat or drink dairy anymore. I have loved dairy in all forms since childhood -- cheese, milk, ice cream , delicious. Unfortunately I developed a bit of lactose intolerance as an adult. Even goat milk cheese turned against me in the end, leaving me curled up in a ball about to cry from the stabbing pains in my stomach. One thing I miss when I grab the odd weekend coffee is the cappuccinos I used to love on Sunday mornings. The comforting foamy, creamy milk...

My husband makes few requests of me when it comes to cooking and baking. I, however, make him try almost everything I make for this blog -- it's good to have another set of taste buds agree that a recipe is worth sharing. He is also my preferred taste-tester because he doesn't follow a strict diet like I do. He eats a healthy diet but still eats gluten, meat and dairy -- so when I'm experimenting with gluten-free and vegan recipes, I share them with him to ensure that the recipes will please even carnivores and bread-eaters. As a result, whenever I don't have something I'm set on trying out, I ask him if he has any requests . It's only fair -- he ends up trying as many failed experiments as successes! When I say that he makes 'few' requests I mean that he literally makes a few requests. He has requested two things...for months. Two things that I have shied away from producing for him. Not because I'm a jerk, but more so because I'm not a huge fan...

Fall is the time when the ice cream goes back in the freezer and the soup pot comes out of hiding in my house. I'm not saying the ice cream disappears, it just makes fewer appearances. But that pot, that pot is a major player. Today's recipe is for an absolute essential recipe that every vegan concerned about their health should have, and anyone who likes nice soup should have too. Rustic Vegan Broth. This broth is nice enough to enjoy as a soup and lends lovely depth of flavor and nice color to many savory dishes. I like to cook rice and grains in it, along with some water and coconut cream -- delicious. Brown basmati and Cal-rose rice cooked in vegan broth and coconut cream Though instant broth and stock is readily available I prefer this broth. Its pretty easy to make a lot of it and you can save what you don't use of it in your fridge in mason jars or freeze as ice cubes. I mostly make this broth because I have a few food allergies and most commercial stocks are full of...