Vegan Persimmon Cake with Meyer Lemon-Blood Orange Marmalade

It's the beginning of citrus season and the end of persimmon season, and after seeing a recipe for an olive oil cake with marmalade on Serious Eats, I knew I had to veganize it!

Vegan "Eggnog" Pancakes

Before I was vegan I was famous (to Nate, at least!) for my fluffy, tender pancakes. I first made them when we lived in a horrible basement studio apartment in a probably haunted building in a shady neighborhood in Boston, but it was our first time with our own kitchen and I developed a lot of my cooking skills there.

After becoming vegan, I wanted to find a pancake recipe that was just as delicious as the one I'd been using for years. During the holidays, I also bought every brand of vegan "Eggnog" I could find. They were all delicious! I decided that vegan "Eggnog" pancakes would be the perfect festive treat for breakfast one weekend.

Vegan Thai Tacos with Roasted Sweet Potato, Red Pepper, and Peanut Sauce

I'm lucky enough to work from home and sometimes I can't help but make myself a lunch that is a little more exciting than a standard salad/soup affair. A few weeks ago I found myself with a random array of ingredients on hand - some sweet potato, a few corn tortillas, the remains of a bunch of cilantro - and I decided to make roasted sweet potato tacos. But not just any tacos - Thai inspired tacos! A lot of the ingredients in Mexican food and Thai food are similar - spicy peppers, cilantro, garlic - and I thought it would be a great fusion lunch to help breathe some excitement into my day.

Jeweled Millet with Mixed Herb Salad and Citrus-Basil Viniagrette

I've been on a blogging hiatus since November. I was working two jobs (and still am, but with reduced hours), trying to craft as many Christmas presents as humanly possible while working 60+ hours a week, and honestly my cooking was reduced to whatever was fast and cheap. There was much pasta and red sauce, and veggie delight subs from Subway, to be had. It was not a blog-worthy or particularly fun time!

But happily I can say, after a rejuvenating vacation in New England, I'm back and so thrilled to be in the kitchen again. And honestly, to be in California! Divine, locally grown produce year round ... ample sunshine ... no salty slush to ruin your shoes every time you leave the house ... Of course I do always miss the snow and autumn and the beauty of New England, but I'm learning to appreciate Southern California as well!

Vegan Pumpkin Cinnamon Rolls

Things have been pretty busy round these parts now that I've started working part time in addition to my regular full time job. But here and there I have been able to make some tasty vegan treats - like these heavenly vegan pumpkin cinnamon rolls!

Overnight Oats and Vegan Corn Chowder

Some people eat the same thing for breakfast every day. Nate has cereal for breakfast almost every single morning, the exception being on weekends when he'll occasionally cook up something he refers to as "egg blasters" (never eat the egg blasters. Trust me on this one). I go through phases with breakfast. I'll find something (like avocado toast) that I eat for a week, then Iget bored and usually end up having dinner leftovers for the next few days.

Recently, I was craving something a little more traditional in the mornings, and I think it's going to become my newest breakfast fad.

Vegan Herbed Orzo Salad with Meyer Lemon Vinaigrette

Nothing in the world reminds me of my first winter in California so much as the smell of meyer lemon. I had read about meyer lemons but never tasted, or even seen, one until I moved here. For the first few months after we moved, with basically just a car full of clothes and Nate's computer, I would endlessly scroll through Craigslist's "free" section to see if there was anything we could use. One day, someone listed meyer lemons, fresh from their own tree.