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Dr. Kyre is the founder of Teal Sheep, a 501c3 nonprofit that pursues flights of fancy, and supports artists, healers and dreamers with radical notions for the social and environmental good. Read on...
Barbacoa Roast Cauliflower with coriander rice and almonds Recipe adapted from Thomasina Miers’ column in the UK Guardian, 2-Dec-2019 — and well worth it! Barbacoa is a celebratory dish from central Mexico: a marinade of chilies, spices, and garlic is slathered over goat or lamb and cooked overnight in a deep pit. Ancho chilies are…
Stuffing/Dressing with Sour Cherries My favorite part of a Thanksgiving (or Midwinter) dinner is the stuffing. Maybe it’s a treat because I so rarely eat bread… maybe it’s because I love the combination of rich savory flavors with the pop of sour cherries. Anyway, this was a big hit at our Thanksgiving feast in 2019.…
Spiced Pecans, oh my! This is probably my favorite holiday treat for Thanksgiving, Hanukkah, Winter Solstice, Christmas… whatever winter celebration is in the calendar. It’s not vegan, or sugar-free, but oh, my, are these pecans the bomb! Also, they keep very well in sealed containers, and make great gifts (if there are any left). Ingredients:…
Vegan Chocolate Frosting This excellent vegan recipe was adapted from www.makingthymeforhealth.com. I like that it stays soft, instead of hardening like the usual ganache. I doubled the amount, and tinkered with the proportions until I got the perfect texture for the filling and top of my favorite Pumpkin Honey Cake. And now I am off…
French Onion Soup This wonderfully rich and comforting soup is vegan and gluten-free. The croutes are not vegan, but are well worth making if you can eat cheese. The soup takes about 2½ hours to make, but it’s wonderful for a winter afternoon if you have other delights to prepare. This recipe serves 8. Ingredients…
Spiced Pumpkin Cake This cake was a huge hit at last night’s Mathematicians Potluck! Rich, soft, and light in texture, it’s probably the best gluten-free cake I’ve made so far. The recipe is adapted from healthyrecipesblogs.com/pumpkin-cake, takes about 15 minutes to make, 45 minutes to bake, and serves 12 – which, by coincidence, was exactly…
Tofu Meatballs This recipe was always a hit with my young stepson; at seven years old, he tended to disdain vegetarian cooking in general but loved both my tofu meatballs and tofu cheesecake! This recipe takes 20 minutes to prepare plus 20 minutes in the oven; it serves four people generously. Ingredients: 1 packet tofu…
Janine’s Gingersnaps, v2.0 Today it’s chucking it down with rain — an even better time to make gingersnaps for tonight’s potluck, as it also warms up the kitchen. After the first batch turned out quite well yesterday, I made a few adjustments to the recipe, and this lot looks even better! This excellent, potentially vegan,…
Gingersnaps for a bright autumn day… It’s a perfect day in October: the sun is out, yet the air is crisp and cool. The leaves are turning in our small university town in central Illinois. There’s a physics potluck in a couple of days, so it’s the perfect time to make gingersnaps! Janine’s Gingersnaps This…
Sticky Cumin and Orange Carrots — revised This is another recipe adapted from Midnight Chicken, the fabulous cookbook by Ella Risbridger.* I discovered this cookbook at my local library and was instantly entranced by the combination of autobiography and inspiration. Find it, buy it, read it, use it! This recipe takes ten minutes to prep…