Plant-Forward Living with Rebecca Coleman
Inspiration is a fickle beast. I’ve been writing this blog for so long, I don’t actually know how long it’s been, but I’m guessing it’s a decade or so. Certainly my participation has waxed and waned. There have been times when I generated 5 blog …
I’ve known Desiree Nielsen for quite a few years, so I was pretty tickled to learn that she’d gotten a cookbook contract a while back. I’ve been looking forward to the publication of Eat More Plants, which happened in October of last year. It took …
I am a girl who likes her sweets. I love a good bakery. And a cluster of them together??!? Pure gold. You can walk from one to the next, and that, my friends, burns calories so you can have an extra cookie or a slice …
Welcome to Vancouver. We are one of the best cities to live in and visit if you are a vegan or a vegetarian. In fact, nearly 40% of BC residents under the age of 35 say they eat no meat, and 6.4 Million Canadians say …
Gentle readers, meet my newest obsession, the Kouign Amann (say “queen aman”). If you’ve never heard of this deliciousness, two things: I am sad for you, and go remedy the situation and get some now! The Kouign Amann hails from the Brittnay region of France, …
Okay, look–I know it doesn’t seem like big deal. Boiled eggs. How much more basic can your cooking skills get? Boiling water? Making boxed mac & cheese? Heating soup? But there is something elusively tricky about making boiled eggs. Do you put them in cold …
In my pumpkin-spiced frenzy these last couple of weeks, I’ve been doing less recipe creation and more remaking old favourites. I made the No Sugar Spice Cake, which is sweetened with dates and Kabocha, and full of lovely warming spices. I made squash risotto. And …
Things I think a lot about: sustainability, the environment, and how we can save the planet. Well that’s a bright and cheery intro, hey? Okay. But seriously. The main reason I gave up eating meat all those years ago is because of the environment. And …
Happy September, friends! You may have noticed that I have been conspicuously absent these last couple of weeks. There has been a lot going on. First, it was my birthday, with his whirlwind of parties and cakes and friends. The week immediately after my birthday, …
Three years ago when I was writing my cookbook, I discovered the joys of chickpea flour. My cookbook, as you probably already know, is dedicated to Aquafaba, that weird goop that you drain off of a can of beans that acts as an astonishing egg …