Greenbean Mushroom Casserole (And Tshirts!)
Did your childhood Thanksgiving come out of cans and boxes? And do you kinda sorta maybe just a little wittle bit miss it? That quivering cylinder of cranberry sauce, those salt spiked cubes of stuffing that came to life with a bit of water (or magic) and, my absolute favorite, I could eat it by the trough - the Greenbean Mushroom Casserole. Now this was the real fake cooking, it had like three whole steps or something. Can of cream of mushroom soup, bag of frozen greenbeans, and if you could hold off on eating them, a tin of prefried onions. There are plenty

Portland Holiday Baketacular: Sat. 12/12 2pm @ Bye & Bye
Join the Apron Activists for a holiday bake sale at The Bye & Bye, Saturday December 12th from 2pm until only crumbs are left! There will be tempting treats as far as they eye can see. You can pick up boxes of cookies to send

Tof-u and Tof-me: Scrambled Tofu Revisited
Scrambled tofu is probably one of the most mundane vegan recipes there is. Go ahead and roll your eyes when you open a cookbook and see the obligatory entry, I know I do, even at my own. But for a new vegan it’s one of the most important dishes to learn. And for me, even though my inaugural tofu was scrambled 20 years ago, it’s still a staple. It’s one of those things that changes with you, kind of like a culinary mood ring. My scramble used to feel incomplete without mushrooms, but lately I prefer a simpler texture, even onions aren’t a necessity any

Edamame Pesto: A Totally Satisfying Low-fat Manifesto
You may or may not know that I’m working on a low fat cookbook. I was deeply concerned that this meant goodbye to some of my favorite dishes but with a few tricks, a lot of creativity and many hours searching thriftstores for 80s diet cookbooks, I’ve been able to keep myself satisfied and I don’t feel like I’m sacrificing much. For instance, no one should suffer a life without pesto, but a pesto without pinenuts or walnuts seems lifeless. So what’s a girl to do? Once again, it’s soybeans to the rescue! Edamame has just enough fat and texture to make a lighter healthier pesto work. It also makes the pesto at once bulky and creamy. It’s a mi

White Wine Garlic Chanterelles
Once the leaves start changing I’m jonesing for earthy, comforting flavors. Luckily, the farmer’s markets are spilling over with all manner of funny shaped, tantalizing mushrooms. The biggest crime in the world is throwing them into a stew, where they’ll get hopelessly lost. My favorite way to enjoy fresh mushrooms, like chanterelle, porcini or trumpet, is super simple: sauteed in olive oil with lots of garlic, a little salt and pepper, fresh thyme and a splash of white wine. Finish it off with a squeeze of lemon juice. I like to serve them with a farmer