Ingredients: Directions: In a small bowl, whisk together the flour, baking soda, salt and cinnamon. In a large bowl, whisk together the cane sugar, brown sugar, coconut oil, egg and rum (or vanilla) for about 30 seconds until well combined. Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated. Fold in the oats and pomegranate seeds until well … Continue reading Dairy Free Pomegranate Oatmeal Cookies
Vegan Lemon Lavender Scones Recipe Our local low-lit Amsterdam style café offers a grungy hipster ambiance with its 50’s style bar seating, narrow bus-like feel, and gourmet tea concoctions. It also offers over-priced vegan lavender scones that are divinely satisfying and often sold out by the time I get there. I’m not even a scone person, let alone a tea person, but I crave these moist, slightly … Continue reading Vegan Lemon Lavender Scones
Vegan German Potato Salad Our household favorite, without bacon or mayonnaise, and just as delicious! This potato salad side dish is always a hit at get-togethers as guests go for seconds, and sometimes thirds. Definitely a tasty win-win situation for both vegans and carnivores. Ingredients Directions Place potatoes in a pot and add water until potatoes are covered. Bring to a boil and cook the potatoes until they … Continue reading (Vegan) German Potato Salad
Brats, Beer, & Kraut Recipe Whether it’s Oktoberfest or just plain chilly outside, this festive recipe will warm your belly and elevate your spirit. It’s our go-to German style comfort dish. Not only is it tasty and simple, you can make a vegan version just as easily. Some items of note: The Bratwurst I use Olympia Provisions fully cooked bratwurst in this recipe. However, any bratwurst or Polish sausage of … Continue reading Brats, Beer, Kraut
Vegan Lentil Soup Soup. It’s the only thing that sounds good right now. The wall heater is rumbling and spewing out a steady stream of hot, gassy air. The little 8-inch portable heater is doing its job in keeping my tootsies from going numb. I am cold. Sure, a lot of non-Angelenos might think, “How can you be cold? It doesn’t get cold in southern … Continue reading Vegan Lentil Soup
There has been a lot of talk about the humungous Sumo mandarin citrus lately. Not only is it in season right now (January to April), it’s the best tasting mandarin in existence! It’s seedless and peels easily. The corpulent wedges are full of juicy pulp beads that burst in your mouth. You don’t just eat a Sumo, you relish its texture and Tang drink flavor. They’re perfect for those who … Continue reading Sumo Citrus
I’m a total novice when it comes to macramé, so this tutorial might be the easiest project to start with. Plus, the outcome will be beautiful and useable- I mean, who doesn’t need another wreath? Your wreath can be any size, but I’d recommend something between 9-16 inches in diameter. You can use any type of rope to macramé with, including yarn, but be aware … Continue reading Simple Macrame Wreath Tutorial
Before you begin considering this recipe, let me be clear, upfront, plain, honest, so on and so forth, that this is not a Bundt cake. It might look deceiving since it takes the same form and shape as the sweet, spongy, melt-in-your-mouth devil’s and angel’s food Bundts you may have tried at a bakery, café, or event gathering, but this [pause], my fellow bakers, is … Continue reading Banana Nut Bundt Bread with Maple Rum Icing (V)
If you’ve got the sourdough bug, don’t waste that discard! Here’s a simple recipe for a super yummy, non-dairy snack. Banana Nut Muffins with Sourdough Discard (non-dairy)* Makes 6 big muffins, or 9 smaller ones Ingredients Wet Ingredients 3 TBSPS olive oil 1/2 cup brown sugar 1 egg 2 very ripe bananas (a little more than ½ cup, mashed) squeeze in juice from half a … Continue reading Banana Nut Muffins with Sourdough Discard (non-dairy)
Vegetarian Egg Rolls with Tempeh Recipe Ingredients: Instructions: Heat 2 tablespoons of vegetable oil in a wok or large pan over medium high heat. Add the garlic and ginger then cook for a couple of minutes to get the flavors in the oil. Break up the tempeh so that it is similar to the texture of cooked ground beef. Add the ground tempeh and season … Continue reading Vegetarian Egg Rolls with Tempeh
Our Lomita Farm 