It's pumpkin (and butternut squash) season! And strangely, while these wonderful veggies are in season, the internet is filled with recipes calling for canned pumpkin! Don't you worry, you can easily ...
Basics
Pressing Tofu
Pressing tofu is a super simple way to change the texture (and flavor) of tofu depending on what you are cooking. I love using pressed tofu for scrambles, to use as vegan paneer or cheese, or for ...
Homemade Corn Tortillas
Homemade corn tortillas are a perfect toddler food! They can be ripped, dipped or rolled up, and they don't have 5 wacky-looking extra ingredients and don't suspiciously last forever in the fridge. I ...
Cooking Dried Beans/Lentils
Cooking dried beans and lentils from scratch is a pretty simple thing, and I'm going to break it all the way down for you! The general rule is pick over, rinse, soak, cook. In my opinion, pressure ...
DIY hemp milk (so easy!)
Homemade hemp milk found a place in our kitchen, because I sorely wanted an alternative to formula/dairy milk/milk with preservatives. I always knew I would be a mom who exclusively breastfed until my ...
Cooking Rice/Quinoa
Cooking rice and quinoa is something it took me a while to figure out, because I always had a rice cooker. When I decided to downsize my kitchen things, I decided that a rice cooker was out, because I ...
Using Whole Spices
Whole spices can take your cooking to the next level! When spices are ground up and stored, they lose flavor much more quickly. Whole spices can make less go a long way. There are two ways to use ...