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Author: Mackenzie Rhea

A side

A side

Last night’s dinner was a conglomeration of leftovers and such, but I did make one very simple, yet incredibly delicious side. Dump a bunch of baby carrots into a pot, drizzle generously with maple syrup (The real kind, from VERMONT…if yours is named after or is in the shape of someones Aunt or Madame, throw it out…go back to the grocery store…and get the real stuff) The good stuff has a grade…if yours doesn’t, it isn’t the right stuff. OK…now…

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As promised

As promised

Here it is … jump it. I have noticed that skipping is not the most photogenic food on Earth, especially when made with Soba buckwheat noodles that are dark beige/brown to begin with. I must confess that I am pretty sure they had been buckwheat … they looked and tasted this real way, but unless we understand Chinese stat, we will not be competent to read the ingredients around the second package probably when I use All of them. I…

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Hash Browns

Hash Browns

I’ve been wanting to make these ever since I first saw them at Vegan Yum Yum. I used the simplest recipe possible…grating 5 potatoes, mincing an onion into them, and giving the entire heap a good grind of salt and pepper. I squeezed as much liquid as possible out of the heap, and set to frying. For the first serving, I used PAM and the hash was the perfect crispy consistency, but the color wasn’t exactly the golden/brown hue I…

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Golden Beat Dessert Lasagna

Golden Beat Dessert Lasagna

So when I saw this over at Diet, Dessert and Dogs, I knew that it was something I had to do.  After all, I can never ignore a challenge, and the Iron-Chef Fan in me loves the idea of having a specific ingredient I need to invent for…although I was kind of concerned, because beets generally aren’t my favorite. I decided to go with golden beets, since their flavor is much milder and less offensive to my palette…in addition to…

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