An Obsession with All Things Handmade and Home-Cooked


Lost at Sea

Nothing is off limits when it comes to capturing the perfect photo. Fulfilling a vision, watching it come to life, and being able to share it with others, no translation necessary, is the most satisfying aspect of the craft. No one said that reaching that goal was ever easy though, which is why I’m willing to go great lengths in order to see a concept through to completion. Even for your garden-variety food photo, every frame counts. Shooting on location presents its own unique set of challenges, but posing a pie for its closeup on the beach is far from my craziest idea yet.

A week of planning, a day of preparation, and day of meticulous baking later, the photo was everything I had dreamed of. With the recipe completed and fine tuned well in advance, the styling went off without a hitch. My Island Breeze Pie from Easy as Vegan Pie looked radiant, a true beach babe if I ever did see one. Never mind the fact that it was a chilly February morning, the wee hours of the AM affording us a quiet, undisturbed spot on the shoreline; the sun’s gentle golden glow suggested otherwise, and the soft ripples of sea water coming in with the tide seemed to lovingly cradle the dish itself. It was perfect, that one moment that every artist lives for when everything in the world feels right.

And the next moment is what every risk-taker dreads.

Splash! Right before my lens, one cruel wave silently crept up from beyond my viewfinder, sneaking around the edges of my painstakingly styled pie, and maliciously scaled the walls of the ceramic vessel, crashing through the latticework in one fell swoop. I never saw it coming, but with camera poised and a finger on the trigger, the devastating attack was inadvertently captured for all eyes to see, detailing the full destruction in a multitude of frames.

“No, not the macadamia nuts!” I howled in anguish, helplessly watching the waters recede. They were one of the rare edible souvenirs that made the journey with me back from Hawaii, you see, much more sentimental than your average ingredient.

Leaving behind a soggy but fully intact pastry in its wake, my rescue efforts came too late, but the whole dish was nonetheless toweled off and taken home. This poor, brave pie made the ultimate sacrifice- Who could be so cold-hearted as to simply shrug and throw it away? Not I; loathe to waste food, and turn my back on this valiant fighter.

Only out of desperation, and only due to one overly optimistic suggestion did the pie return to the oven in an attempt to dry out. The water was removed, but the sand, grit, and salt remained, tasting of of detritus and sadness. Officially beyond salvage, all I could do was honor its memory, publishing that glorious photo to inspire generations of Island Breeze Pies to come.

Don’t forget to enter my giveaway for a chance to win a copy of Easy as Vegan Pie for yourself! Pretty please, don’t let any of your baked creations anywhere near the water, for your own eating enjoyment.


Freedom Cookie Press

Hands down, the best part about being a freelance photographer is when exciting new projects practically fall into my lap, and my greatest struggle is figuring out how to say “YES!” without sounding like an overeager puppy. A rare occurrence indeed, that intermittent system of rewards has me hooked, reinforced by the random, incredible opportunities that happen to come my way. After recently being recruited by Carina Comer to shoot the cover of her premier cookbook, Freedom Cookie Press, that addiction has only grown stronger.

Though the work of creating the cookies and capturing their best sides was deeply satisfying, having such delicious treats to enjoy at the end of the day was the greatest payoff. Featuring a cookie inspired by each of the fifty United States, baking your way through this innovative collection is like taking an edible road trip, without ever leaving the comfort of your own kitchen. Pictured here on the cover are the CT Nutmeg Doodles, TX Texmex Wedding Cookies, and OR Flowering Filbert Petit Fours, to provide some insight on the creative combinations that Carina has dreamed up. Though nostalgic and comforting in a way that only heartfelt recipes can be, these aren’t your grandma’s cookies, and you’re not likely to find such daring sweet flavors anywhere else.

I may be completely biased, but take my word for it: Freedom Cookie Press, hot of the digital presses, is truly a must-buy for anyone with a sweet tooth!


Lost and Found

Organization doesn’t come naturally or easily to me. Growing up, my favorite filing system was to stash nearly everything in my designated “junk drawer.” Cramming everything from silly putty, scribbles on torn half-sheets of paper, old holiday decorations, underwear, and beyond occupied that small space; a veritable stew of everyday detritus. Delving into the depths of the junk drawer was a journey into uncharted territory. Each exploration through that wild mishmash was a genuine treasure hunt, yielding long-forgotten favorite toys or memories of happy occasions. The junk drawer was my earliest attempt to save everything near and dear to me, which ironically resulted in many more of those items getting lost.

You’d think I would learn from such a noteworthy mistake, and yet the junk drawer lives on, only in a digital format. Computers and memory disks and burned CD’s all have a random sampling of of past works, essays from high school mixed freely with more recent recipes and photos. Though the situation has improved greatly over the years, I still find myself sorting out the mess, sometimes stumbling upon a gem worth polishing back to its original luster.

Such is the case with these Oatmeal Cream Cupcakes. Originally shared merely as a photo in a review post, it was a killer recipe that was meant for prime time, not just late fringe. Shockingly little was said about the sweets themselves, which is a real shame considering what a hit they were, despite the failings of the original frosting. Inspired by oatmeal cream pies, a classic childhood treat that I never actually had. Compact, portable, and boasting comforting, simple flavors, it’s easy to understand their appeal even without firsthand experience. Soft, chewy oatmeal cookies can do no wrong, and with a smidgen of creamy frosting uniting two in harmony, such a fool-proof formula elicits a feeling of nostalgia even for this outsider.

Rather than going through the fuss of scooping, rolling, and patting out cookies, it just sounded easier to convert that concept into cupcakes. Having the opportunity to hone the original recipe further to better suit my evolving tastes, perhaps becoming lost in the virtual junk drawer wasn’t such a terrible misfortune to befall this file. Now, if only I could find the others missing in action…

Oatmeal Cream Cupcakes

1 1/2 Cups Old Fashioned Rolled Oats, pulsed in food processor
1 Cup All Purpose Flour
1 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Olive Oil
2 Tablespoons Non-Dairy Margarine, Melted
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Vanilla Extract

Optional Add Ins: For a less literal but more exciting approach to the original creme pie, consider adding up to 1 cup total of toasted, chopped walnuts, chocolate chips, and/or raisins.

Vanilla Cream Cheese Frosting:

1 8-Ounces Package Vegan Cream Cheese
5 Tablespoons Non-Dairy Margarine
2 Cups Confectioner’s Sugar
2 Teaspoons Vanilla Extract

Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers.

Pull out your food processor and toss in the rolled oats. Briefly pulse to break them down, keeping the flakes fairly coarse, much like instant oatmeal. Transfer to a large bowl and add in the flour, baking soda and powder, salt, cinnamon and ginger, whisking thoroughly to combine.

In a separate bowl, mix together the oil, melted margarine, both sugars, non-dairy milk, and vanilla. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula until just combined. A few remaining lumps are fine, as long as there are no large pockets of dry goods.

Divide the batter evenly between your prepared tins, filling them each about 3/4 of the way to the top. Bake for 18 – 22 minutes, until golden brown and a toothpick inserted into the centers of the cakes pulls out cleanly. Cool completely before applying frosting.

Make the frosting by simply beating together the “cream cheese” and margarine in the bowl of your stand mixer until smooth, adding in the sugar and vanilla, and then whipping on high speed for a minute or two, until homogenous, light, and creamy. Scrape down the sides of the bowl periodically to make sure that everything is fully incorporated. Pipe or spread to your heart’s content.

Makes 12 Cupcakes

Printable Recipe


Stock Up on Strawberries

Nothing serves as better inspiration for new recipes than abundance, or if I’m the one grocery shopping, overabundance. With extra ingredients on hand, it’s easier to experiment a bit beyond your comfort zone, while still getting your fill of the classic preparations. Always wanted to try something new, but find the standby recipes irresistible? Well, you have no more excuses when piles of fresh produce are staring you down, demanding attention before they take over the kitchen. This is precisely the situation I’m expecting with strawberries as the star, because Whole Foods Markets across the country are gearing up for a blowout one-day sale tomorrow, Friday the 19th, on organic strawberries. At only $1.99 per pound, down from their regular price of $4.99, you would have to be crazy to walk out of that store without at least two or three punnets, minimum. I know I’ll be stocking up!

Maybe I’ll see you there, because at the Fairfield, CT location from noon to 2:00, I’ll be demonstrating one of my favorite pie recipes, a Roasted Strawberry Tomato Galette, along with some pie tips and tricks to help you make the most of your berries. As if that wasn’t exciting enough, Whole Foods Market has very generously offered to include a voucher for 1 free pound of strawberries with the purchase of one of my books, or the pre-order of Easy as Vegan Pie. This offer is valid only at the Fairfield store, but if you’re in the area, that’s all the more reason to make a special trip and stop by.

Incredibly, that’s not the end of the exciting news. To celebrate berry season, and not just strawberries, Whole Foods Market is providing a $75 gift card for one lucky reader to go on a bonafide berry shopping spree. Just imagine- If it weren’t for volume limitations, that could cover enough strawberries to fill a small swimming pool! Since that’s more than any one person, or even a small army could consume, I’m dying to know what you would do with the cash if you won. To enter, tell me what you plan to buy with the gift card, and what recipes you’d like to make from the windfall. Simply enter your name and a valid email address in the appropriate boxes before midnight (EST) on July 25th. You must be a resident of the US to enter.

The almighty random number generator has spoken, and chosen commenter #3 as the winner of the $75 Whole Foods gift card!

That means gaiantlc, congratulations: You’re the lucky shopper about to be that much richer in bulk beans, grains, and nooch!

This is the perfect opportunity to use vast quantities of strawberries and create a stunning summer pie, which is why I know I won’t be able to stop rolling out the dough when I get home. My Strawberry-Kiwi Pie from Vegan Desserts has been a rare treat throughout the years, only emerging periodically, as the strawberries tend to be quite a splurge. Finally, I don’t need an excuse to indulge!

Though currently out of print, Vegan Desserts is being refreshed in paperback format as we speak, due for a triumphant return to bookstores this coming November. Since I would hate to leave you hanging without a copy, at the height of this strawberry sale, consider this pie a small taste of what’s to come.

Strawberry-Kiwi Pie
From Vegan Desserts


2 1/2 Cups All-Purpose Flour
1 Tablespoon Granulated Sugar
1 Teaspoon Salt
1 Cup Margarine, Chilled
1 Teaspoon Apple Cider Vinegar
4 to 6 Tablespoons Ice-Cold water

Strawberry-Kiwi Filling:

3 Medium Kiwis
2 Cups Fresh Strawberries, Sliced
1 Tablespoon Lemon Zest
1/2 Cup Granulated Sugar
1/4 Cup Tapioca Flour
Pinch Salt

The crust for this pie is made like an traditional pie crust; Start by combining the flour, sugar, and salt in a large bowl. Cut the margarine into small cubes and add it into the dry mix, tossing to coat. Using a pastry cutter or fork, cut the margarine into the flour until you achieve a dry, crumbly mixture with lumps about the size of pebbles or peas. You can also pulse all of these ingredients in your food processor to speed the process along, if desired. Pour in the vinegar, and add the water one tablespoon at a time, continuing to mix or pulse until it just comes together into a cohesive ball. Wrap the dough in plastic and chill for about 30 minutes before working with it further.

Divide the dough into two pieces, returning half to the fridge for the time being and placing the other half onto a lightly floured surface. Sprinkle additional flour over the top to prevent it from sticking, and roll it out to a thickness of about 1/8 inch, making it into a round shape at least 10 – 11 inches in diameter. Carefully fold it into quarters, without pressing down, and quickly move it into a lightly grease pin tin. Place the point of the folded dough in the center, and very gently unfold the sides so that it fills the pan, using your fingers to press it in evenly. Cut the excess dough away from the sides and add it into the second half sitting in the fridge. Place the whole pan in the fridge as well.

Now you’re ready to preheat your oven to 350 degrees.

The filling is very easy to make and comes together quickly. In a large bowl, combine the kiwis, sliced strawberries, and lemon zest. Sprinkle on the sugar, tapioca flour, and salt over the top and toss to combine, thoroughly coating the fruit. Move all of the fruit filling into your prepared crust and set aside.

Take the remaining dough out and roll it out to the same thickness, cutting it into 1/2 inch wide strips. Arrange it in a lattice design over the top of the pie and crimp it by pinching it to the edges. Bake at 350 degrees for 45 – 55 minutes, until the crust is golden brown and the fruit is bubbling away. Let cool completely before slicing or else the juices will run out.

Serves 8 – 10

*To easily peel kiwi fruits, cut off both ends with a paring knife and starting from one of the cut sides, insert a spoon just under the skin and twist the kiwi so that the spoon goes all the way around the circumference of the fruit. Repeat the process on the other end, and the “meat” of the fruit will simply pop out.

Printable Recipe


The Lost Recipes

Ironic, isn’t it, that falling behind on my homework may allow me to finally catch up on my blog backlog? It sounds like nonsense, but let me explain: Every blogger’s recipe archive is their fail safe, plan B in case of emergencies, lack of time, or failure of inspiration. The content may not be the most compelling, which is why it was withheld in the first place, but there are always some gems buried in the back of this Pandora’s box. The danger of forgetting those treasures is very real, however, as time moves on and exciting new recipes are thrust into the spotlight, ahead of all other prepared posts.

My own archive is a pretty sorry sight. Laughably bad photos from my point-and-shoot days mingle freely with those that are print-ready. Half-written recipes are the norm, rather than the exception, and are still head and shoulders better than the files filled only with rough measurements and little useful instruction. It takes some digging, but there are still a good number of salvageable creations that should never have gotten lost in the shuffle to begin with. Focusing more on the school work that continues to pile up leaves me with no spare time to create fresh content. In this case, it may just be a blessing in disguise, should it finally allow lost but not forgotten recipes see the light of day.

Take this sandwich bread, for example. A soft, subtly sweet golden crumb thanks to the addition of mashed sweet potato, I would gladly eat such a creation right this minute. The photo may not win any beauty contests, but I couldn’t recreate it for a new shoot, because this recipe was born of my experiments with sourdough, many moons ago. Fun while it lasted, that was a venture abandoned after many sourdough casualties.

It seems a shame that anyone with more sourdough skills should be deprived of this delicious recipe because of my forgetfulness, though. The bread itself may be long gone, but thank goodness recipes never go stale.

Sweet Potato Sourdough Bread

1/2 Cup Active, Unfed Sourdough Starter
1/2 Cup Warm Water
3/4 Cup All Purpose Flour
1/4 Teaspoon Instant Dry Yeast
1 Cup Plain Mashed Sweet Potatoes (Peeled, Boiled, Mashed Smooth; Nothing Added)
1/4 Cup Plain Non-Dairy Milk
1 Teaspoon Salt
1/2 Teaspoon Ground Ginger
3 Tablespoons Olive Oil
2 Tablespoons Dark Brown Sugar, Firmly Packed
3 – 4 Cups White Whole Wheat flour

Combine the first four ingredients in a large, non-metallic bowl and blend well. Cover and let rise until light and bubbly; overnight in a cool kitchen or 4 – 6 hours in a warm kitchen.

Stir down this sponge and add mashed sweet potatoes, non-dairy milk, salt, ginger, oil, sugar and half of the white whole wheat flour; mix well. Once fully incorporated, gradually stir in enough remaining flour to you create a soft, pliable, dough. Continue kneading for about 15 minutes, only adding more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable and still slightly tacky. Place dough in an oiled bowl, roll it about to coat, cover and let rise double in a warm place. Allow about 2 hours for it to double in volume.

Preheat your oven to 375 degrees and lightly grease an 8 x 4 inch loaf pan.

Punch down dough and turn it out onto a lightly floured surface. Let rest 10 minutes on the counter before flattening it out . Shape into loaf and place into your prepared loaf pan with the seam side down. Cover and let rise to top of bread pan.

Right before popping the loaf in the oven, use a very sharp knife or blade to slash the dough lengthwise, straight down the center. Bake for 35 – 45 minutes or until golden brown all over. Let cool in pan for 10 minutes before moving the loaf to a cooling rack until it comes to room temperature. Let cool completely before slicing.

Makes 1 Loaf

Printable Recipe


I Only Have Pies For You

March 14th is always a cause for celebration, a holiday that deserves more fanfare than it ever earns. For those who haven’t marked their calendars and awaited the day with enthusiasm, just take a peek at the numerical representation: 3.14. Ring any bells? Yes indeed, it’s Pi Day!

Every year, bakers and bloggers across the globe try to out do themselves, coming up with some truly brilliant representations of this most delicious mathematical value. You wouldn’t guess it based on the current state of my recipe index, but I’ve been working especially hard on my pie contribution this time around. In fact, I have not one mere pie to share, but well over one hundred. There’s just one small catch…

You’ll have to wait until Easy as Vegan Pie is released this coming October.

All you pie-lovers out there, can I get a “Hell Yeah!”? It’s been a difficult path, paved with crumbly, sticky, and otherwise uncooperative dough; runny custards and undercooked fruits; every pie-related woe possible stood in my way of the perfect slice. Now I can confidently promise a fix to all those problems, along with dozens of mouth-watering, near revolutionary fillings never before seen in a crust. Get excited everyone- This book will make every day a pi day.

As if that wasn’t enough news to make you jump up and dance around the kitchen, brace yourself because I have another reason for you to start preheating your oven in anticipation… Vegan Desserts, out of print for many months now, is to be reprinted and re-released in paperback format, come November!

It’s going to be one sweet fall season…


Plight of the Persimmon

Browning, bruised, and overlooked, the rare half-dozen persimmons nestled on the grocery store shelf hardly looked like winners. Though far from blameless, these overgrown orange berries don’t deserve the cold shoulder that consumers give, turning away to more common fare. Myself included, few understand the full culinary potential hidden within those mysterious fruits, and much of that stems from misunderstanding. Though I never did have the jarring experience of biting into an unripe Hachiya, an mistake sometimes likened to sampling industrial strength cleaner for all of its astringent, mouth-numbing properties, neither did I have the luck of eating a truly transcendent specimen. While some food writers waxed poetic about this oddball piece of produce, hundreds of recipes outnumbered those few, suggesting the least painful ways to bake and otherwise get rid of an unwanted surplus. So which was is: Pest or prize?

Last year, stumbling around one winter market in western Germany, I had the odd impulse to buy one. Smooth, plump, and as large as a softball, it seemed different from previous persimmons. Sporting an acorn-like point at the bottom, it was clearly an entirely different genus. A Fuyu, much firmer and easier to eat out of hand, provided my persimmon revelation. It was the best I had ever had, and still haven’t stumbled across one half as luscious since.

Much of the trouble centers around availability. Only Hachiya have appeared on shelves in my town, and by the time they arrive, it’s likely been weeks since they last saw sunshine. Though the wait allows them to fully ripen, it also gives them more time to be damaged or spoiled. Their flavor is subtle at best, sweet and vaguely floral, but now I understand why so many dessert recipes abound; While you’re searching high and low for that one perfect persimmon, here’s what to do with the rest of them.

When Hachiya persimmons are so ripe that their skin easily peels off and they practically puree themselves, that’s when you know they’re ready. Don’t rush your persimmons or they won’t be nearly sweet enough. Run them through your food processor briefly before use, just to smooth out the puree. Extra puree can be stored in an air-tight container in the freezer for up to 6 months. Should you have an overabundance of the goo, this small batch of soft, lightly spiced oatmeal cookies can be doubled, too.

Persimmon Oatmeal Cookies

1/2 Cup All Purpose Flour
1/2 Cup Whole Pastry Flour
1 Teaspoon 5-Spice Powder
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Old-Fashioned Rolled Oats
1 Tablespoon Whole Flaxseeds, Ground
3/4 Cup Persimmon Puree
3/4 Cup Granulated Sugar
1/4 Cup Olive Oil
1/2 Teaspoon Vanilla Extract
1/4 Cup Toasted, Chopped Walnuts or Pecans


1 Cup Confectioner’s Sugar
2 Tablespoons Persimmon Puree

Preheat your oven to 375 degrees and line a sheet pan with a silpat or piece of parchment paper.

In a large bowl, whisk together both flours, 5-spice, baking powder, salt, oats, and ground flaxseeds, mixing thoroughly to combine the dry goods. In a separate bowl, stir the persimmon puree, sugar, oil, and vanilla together until smooth. Pour the wet goods into the bowl of dry, mixing with a wide spatula just until the batter begins to come together, being careful not to overwork it. Add in the walnuts, folding to distribute them evenly throughout.

Use a medium cookie scoop or two large spoons to drop between 1 1/2 – 2 tablespoons of batter per cookie on the prepared sheet. Allow at least an inch of space between the cookies, to allow room for them to spread. Pat the mounds down with lightly moistened fingers if they’re particularly heaped up in the centers.

Bake for 11 – 14 minutes, until golden around the edges and just barely set in the centers. Remove the silpat from the hot baking sheet, and let the cookies cool completely before preparing the icing.

For the icing, simply whisk together the confectioner’s sugar and persimmon puree until smooth. Drizzle generously over the tops of the cookies, and let air-dry for at least 12 hours to achieve a hard finish. Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks.

Makes About 1 Dozen Cookies

Printable Recipe


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