The past week has been wonderful. Besides having an amazing weekend with friends camping in the mountains, I made some delicious pumpkin chocolate chunk
I haven't made roasted tofu cubes for awhile since I rarely turn on the oven in warm weather. But lately, it's been unseasonably cool around here. So I
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
John made a meal last night that was so impressive that I had to share his recipe with you all. I did not help that much except for to make a few small suggestions in order to keep the house from burning down.
Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about! I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever
