Hello crEATe friends! I wanted to take this opportunity to thank you for supporting me through my blogging adventures so far, continuously inspiring and challenging me with topic suggestions, questions, compliments, and criticisms. What began as more or less of an exploration into a healthier and more natural way of ...
In honor of Cinco de Mayo, I made my favorite vegan enchilada recipe this week and, realizing that I hadn’t shared it with crEATe yet, decided to make it the subject of this week’s blog post in case readers feel so inspired to have a post-Cinco de Mayo celebration.
Several creATE readers have asked me to write an article about flaxseed, and I have to say, I’m very excited to write about this food because it is one of my favorites. Flaxseed, although first cultivated in Babylon around 3000 BCE, has recently gained popularity in the health food world. ...
The May edition of Runner's World came a couple of weeks ago. Forget the "Rut-Busting" Workouts or "Run-Walk Training Plan;" I immediately flipped to the recipes. (Note the irony.)Last month I was quite pleased with a yogurt-based Alfredo sauce I made from the magazine. This month's "pizza" recipe looks quite ...
No money for groceries, sigh. Just paid the "tax man". What to do for dinner? Wait! There's leftover cabbage from the fish tacos I made last week. And - hey, hey - I spy a can of chick peas in the pantry.
Sometimes inspiration for dinner comes from pantry ingredients. Often it may come from my recipe files, cookbooks or seasonal ingredients found at the market. Ann Arbor Chicken on a StrollToday’s inspiration just walked down the sidewalk and across our front yard. Much to the consternation of the howling, neighborhood fenced-in ...
Thank you to everyone, especially on AnnArbor.com, who posted such interesting and though-provoking comments to last week’s entry. It was great to read so many opinions on the issue of veganism, the philosophies behind it and how vegans fit into our larger society.
To revisit the Adventures with Sourdough post from two weeks ago, creATE reader Sam S. suggested the following to bake lighter and more flavorful sourdough bread: • Work for a moister and more pliable dough. • "Retard” the dough by putting it in the refrigerator for several hours during the ...
When I first decided to go vegan, my best friend Jenna reacted with the following statement: “But you love cheese!” And I really did love cheese before I went vegan. The problem was that cheese didn’t like me so much, and I didn’t really like the idea of eating cheese. ...
This week the kids and I are on mid-winter break, which means miles and miles of ... well, more miles and miles. Since our nearest relatives are more than 600 miles away, anytime the kids have at least two consecutive days off school we load up the van and head ...
Angela J. Cesere | AnnArbor.com AnnArbor.com's partner news site MLive.com is on a quest to find the best barbecue in ......
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