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#VeganMoFo18 Day 29 – Apple Cider Vinegar Earlier this month I made applesauce and apple butter and wound up with a lot of scraps from the peels and cores.…
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#VeganMoFo18 Day 26 – Making Tofu I never even imagined making my own tofu, but now that we’re working toward being a zero waste household, the plastic tofu tubs…
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#VeganMoFo18 Day 25 – Making Soy Milk Last summer I picked up The Tofu Book: The New American Cuisine by John Paino and Lisa Messinger that was a leftover from…
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#VeganMoFo18 Day 24 – Vegan Wax Wraps When we went zero waste, one of the things we did was work to eliminate plastic from our kitchen. Moving from plastic containers…
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I’ve made this queso for years! I don’t know where this recipe came from, it’s something we made at the fire station and has been a staple of mine…
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#VeganMoFo18 Day 20 – Papalo—What? Papalo Stems Yesterday a neighbor friend messaged me to see if I might be interested in some papalo, an herb she’d grown in…
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#VeganMoFo18 Day 19 – Going Nuts! Making Nut and Seed Butters Nut and seed butters are really quite expensive, especially if you want something other than peanut butter. More and…
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#VeganMoFo18 Day 17 – Infused Water Water is essential for our good health. Our bodies contain 50-70% water, depending on the amount of lean muscle mass (lean muscle consists of…
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#VeganMoFo18 Day 11 – Nothin’ But the Best! Please note, this post is meant as an overview of canning tomatoes and ketchup and does not replace or represent itself to…
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