Testing, testing, 1 2 3... is this thing on?

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Veg-tember

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it's some broccoli Welcome to September aka vegan challenge month in my house (my house being me and my cat. And my cat is not participating, but you can take that up with him yourself). As I've mentioned before, I've been semi-vegetarian for a few months now. By committing to a month of strict veganism, I am going to see how it works for me - mind (can I effectively prepare vegan meals? Can I remain compliant when eating out?), body (does my body react well to a plant based diet? am I feeling energized/not bloated/recovering well from workouts?), and soul (how do I feel about the impact this dietary choice is making on the environment/animals/the world? Can I be vegan without being super annoying about it?) Here's a few guidelines  I'm laying out for this month I will - Commit to a clean vegan diet. Yeah, I know, Oreos are vegan. But I don't even fucking like Oreos so you can keep em. This doesn't mean to say there won't be the odd treat or...
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Post-Paleo life

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My babies, my sweet lovely babies. I can't tell you how thrilled and heartened I am by the positive responses to my last blog. I send each and everyone of you a virtual open-mouthed kiss Shall we continue where we last left off? Let's. For the last 2.5-ish years, I've eaten relatively strict Paleo. I haven't cooked any non-Paleo food at home in that time frame, with the exception of occasionally adding cheese to a recipe. When eating out, unless I was on a round of Whole 30, I usually permit myself to eat whatever I wanted. But I don't eat out all that much because, like most of my fellow millennial Vancouverites, I'M ALWAYS FUCKING BROKE. For anyone not familiar with the Paleo diet (aka caveman/Paleolithic diet), the idea is you only eat foods that would have been available for preparation and consumption by Paleolithic humans. Anything you could easily harvest from the land or hunt, requiring little or no preparation other than cooking over fire, is permi...
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Truffle Mushroom Soup

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Hey y'all, Long time, no post. I'm suffering from COVID isolation blues and boredom, so I decided to make a recipe post for this mushroom soup I whipped up the other day. It's pretty simple, but tastes gourmet AF (IMHO). I hope you enjoy it as much as I did. soupy twist Ingredients 1 small onion 3 cloves of garlic 500g mixed mushrooms (about 3 cups. I used button and crimini) * 1 tbsp olive oil 1 tbsp truffle oil (plus more for serving) 2 tbsp miso paste 4 cups stock/water ** 1 cup coconut milk (the kind from the can, not the kind you use on your Cinnamon Toast Crunch when you're too baked to make dinner) 1 tbsp cornstarch 1/4 tsp nutmeg salt + pep * optional: add a handful of dried mushrooms as well. I used dried shiitakes. ** If you have veggie stock, you can use 2 cups stock/2 cups water. But, if you don't have any stock, the soup is still delicious when made with water Heat 1 tbsp of olive oil in your pan of choice, over medium heat. Wh...
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