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I’m blowing the dust off this blog again. In the past it’s been periodically resurrected for VeganMoFo, but it’s time for introspection and rejuvenation. More to come.


VeganMoFo Day Five – Chocolate Jam Thumbprints

Monday’s neglected appliance was my stand mixer.


With the weather cooling down, I’m more inclined to bake. I had a jar of blueberry preserves to finish off, and Kelly Peloza’s Chocolate Jam Thumbprints was the ideal use. Chocolate and blueberries? Yes, please!

Chocolate Jam Thumbprints

  • 1/3 cup canola oil
  • 2/3 cup sugar
  • 1/4 cup soy milk
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/4 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3-4 tablespoons jam, your choice

Preheat oven to 350°F.

In a medium-sized bowl, mix the oil, sugar, soy milk, and extracts.
Sift in the flour, cocoa, baking powder, and salt and stir until completely mixed. Add a bit more flour if the dough looks wet.

Shape into tablespoon-sized balls and place on a lightly oiled or parchment-lined baking sheet (do not flatten) and bake for 9 minutes.

Remove from oven and using your thumb, press into each cookie, making a thumbprint. Put about 1/2 teaspoon jam on each cookie. Return to the oven and bake for 3 more minutes.

Transfer to a wire rack to cool and enjoy!


Mine look a little funny because I was listening to some Doctor Who reviews on SF Debris and neglected to put in the baking powder I had put on the counter and subsequently hid behind the sugar jar.

ImageServed with a tofu sandwich (vegan mayo, bacon bits, thinly sliced tofu, and lettuce).

VeganMoFo Day Four – The Looming Butternut

Today is a simple, midweek dinner. That butternut mentioned in yesterday’s post is going to end up haunting me. Apropos. I had already planned on making Miso-Butternut Squash Soup from Vegan Soups and Hearty Stews for All Seasons. I recommend the book, but this particular recipe is here on the author’s website.

I sautéed the pretty chard with a little garlic and put in some sliced kalamata olives.

Add some lentils and we’re all set for dinner. The squash used for the soup? I already had that and had deemed it too little for most dishes I was thinking of making. In the meantime, this one waits.

Why did I bring a squash into the bathroom for a very awkward self portrait?

Day 3: Out to Lunch, or a Rant about Sandwiches

It's more majestic when you're on the right side of the street, but my feet were tired. Stupid heels.

I’m absolutely awful at navigating the big city I live near: Detroit. I drive in, go to class, and leave. So in the spirit of MoFo, I’ll begin walking around near the WSU campus looking for places to eat or interesting things to see. On the advice of dakini on the PPK I took a stroll down Cass Ave.

From left to right: apple bar, Garden Works sandwich, and mock salmon salad.

I picked up a Garden Works sandwich and an apple bar from Avalon International Breads on Willis. All four café tables were occupied and it was raining outside, so I headed next door to Goodwells Natural Foods and got the mock salmon salad. Pleasant place to sit and watch the students walk by. The area vaguely reminds me of Depot Town in Ypsilanti.

It was pretty tasty: fresh carrot flavor, crunchy celery, and a hint of nori.

Forgive the poor light: it was a drizzly day. Not sure I would have this again. The pesto was a little on the oily side, even if the walnuts worked well with the sprouts and avocado. In a way it reminds me of a time R’s sister and her boyfriend came over for dinner. I had worked hard putting together a nice vegetable sauté, but it turned out what they really wanted was a tofu-mustard sandwich—which is exactly what it sounds like: plain slices of tofu with mustard and a little sea salt between two slices of bread. It’s difficult to find a substantial veg*n sandwich because of this almost apologetic desire to class things up to cover for a supposed lack of substance. The vegetarian ones substitute cheese for the meat and the vegan ones amount to little more than hummus or pesto with avocado and/or red onion. *sigh*

The baked goods from Avalon, however, have yet to disappoint. This apple bar was somewhere between a crumble and a slice of pie. It probably would have been even better warm.