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March 23, 2020March 23, 2020

Better Banana Bread

March 1, 2020March 1, 2020

Roasted Eggplant and Lentil Stew

February 5, 2020March 6, 2020

Great Granola!

January 22, 2020January 22, 2020

Juicy Vegan Burgers

January 7, 2020March 5, 2020

Chocolate Chocolate Chocolate Cake

October 25, 2019

Curried Acorn Squash Soup

October 6, 2019October 9, 2019

A Better Bagel

September 25, 2019September 25, 2019

Moist and Decadent Vegan Cake

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When life gives you lemons make coffee.

You know how sometimes you write a recipe at 3 am after you've had bourbon...and you wake up and think to yourself, "That's going to be a really garbage recipe," but then you make it and you're like, "Damn it. That doesn't suck. Maybe I need to write all my recipes after bourbon and lack of sleep." Well, here's a garden vegetable tofu cream cheese that doesn't suck. You're welcome world. 💁🏼‍♂️ * 14 oz extra firm Tofu (water packed) 1 Tbl apple cider vinegar 1 tsp mellow @misomaster 1 Tbl nutritional yeast 1/2 tsp fine sea salt 1 tsp agave syrup 1/4 cup finely chopped red pepper 1/4 cup finely chopped carrot 1/4 cup finely chopped green onion 1/4 tsp garlic powder 1/4 tsp dill (optional) * Drain and press tofu to remove excess moisture. 1 hour. Puree tofu, apple cider vinegar, miso, nutritional yeast, agave, salt. It's thick and will take several scrapings in a blender or food processor. Refrigerate overnight. Don't taste it right out of the blender. You'll be disappointed and hate me. Try it the next day. It needs the refrigeration time. 😬 * The next day add in the chopped veggies. You could even split the cream cheese base and have half very veggie and experiment with the other half. Like a cinnamon raisin cream cheese, or triple berry, or jalepeno garlic...so many options! 🤯 * * * * #veganrecipes #veganfood #veganbreakfast #vegansofig #veganlife #veganfoodshare #veganism #veganpost #vegancomfortfood #vegandishes #veganfoodie #veganbombs #vegancommunity #highproteinvegan #veganiseasy #govegan #dairyfree #crueltyfree #plantbased #plantbaseddiet #wfpb @forksoverknives

Sourdough made with @kingarthurflour high gluten flour AKA Sir Lancelot blend. It's the best flour for these high hydration doughs and my start starter, Merlin, loves it. 🤤 * If you're a nerd like me you'll see the pattern there. 💁🏼‍♂️

Join the waffle revolution! Make a peanut butter sandwich and waffle it! You can keep it classic or get creative. There are no rules! Tag me so I can shout out your creation. We all need a little fun right now, and what's more fun than experimenting in the kitchen! You get to eat what you create. This is also a great activity for your littles at home. Let's see you get waffling! 😁 * Smoky cashew and walnut butter, slices of fresh jalapeno, seitan bacon, and bourbon peach jam waffled between two layers of @angelicbakehouse sprouted wheat bread. So. Dang. Good. 🤤 * If you haven't figured it out yet, your waffle maker does more than just breakfast. It's become my favorite appliance in the last month. You can waffle just about anything. Even a simple peanut butter and jelly is just better when you cook it on your waffle maker. Crispy, crunchy, and it seals in your filling. Just you wait until the Falwaffle comes out! 😊 * * * * * * * #waffles #peanutbutter #peanutbutterandjelly #carblover #beangelic #vegansofig #veganlife #veganfoodshare #veganfoodie #vegancommunity #veganshare #veganvultures #comfortfood #foodgawker #foodshare #plantbased #veganeats #veganlove #govegan #veganiseasy @forksoverknives

Until tomorrow...

Basic marinara using pretty much all standard pantry items. Rich in flavor with just a few ingredients and a good starter for those looking to make their own sauce. Recipe below! 🍜 * 1 Tbl olive oil 1 large yellow onion (see notes) 10 cloves roasted garlic 6 oz tomato paste 1 tsp crushed red pepper 2x28oz cans crushed tomato 6 large fresh basil leaves (see notes) 1 Tbl dried parsley 1/2 cup salted pasta water 1 pound dried noodles * * Cut onion in half and remove skin but leave the root end and top on so that the onion stays together. Heat oil in a large pot. Add onion with the cut side down. Cook for 2 min to brown the onion face. 🌱 * Add tomato paste and crushed red pepper and cook for 3 min while stirring. Pour in crushed tomato, stir, bring to a simmer. Mash the roasted garlic into a paste. Stir in. Add half of the chopped fresh basil. Bring to a simmer, cover, reduce heat to low. Cook, covered, for one hour. Stir occasionally. 🌱 * Discard onion and press against the side of the pot to squeeze out onion juice. Stir in the rest of the basil and add dried parsley. Bring pasta water to a boil and add 1/4 cup salt to water. Cook pasta to al dente. Scoop out 1/2 of the water before draining. Add reserved water to sauce. 🌱 * Put drained, not rinsed pasta, back into its pot. Add half of the marinara. Stir in and let sit with the noodles for 5 min. Add more sauce, mix in, and serve bowls with the remainder of the sauce. 🌱 * Don't have fresh basil? No problem. Use a total of 2 Tbl dried basil for this recipe. Divide as the recipe calls for in the two stages. Why add salt to water? It seasons the noodles as they cook. No one likes a bland noodle. Adding the water to the sauce gives it a glossy finish from the starch and some of the salt for flavoring.

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What is CrowMoonKitchen?

The Crow Moon is the last full moon of winter and is a symbol of rebirth, growth, and beginnings.

My goal is to provide a creative and holistic approach to cooking that empowers people to establish for themselves a healthy and sustainable lifestyle.

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