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from A Homemade Life, by Orangette There's something incredibly satisfying about cooking up a giant pot of vegetable soup on a Sunday evening. Okay, sure, it's possible that you will time things all wrong and won't get to eat until 9 pm, but there will be enough soup left to provide you with lunches for the next week, and it will use up all of those CSA veggies that are starting to look dodgy in the crisper, plus some dried canellini beans that have been in the pantry for months. And the end result will be delicious, much better than you have any reason to expect from vegetables and beans and broth sitting in a pot together for a couple of hours. It's especially good with a big hunk of bread to dip into the broth. I left out the zucchini because I didn't have any, and used slightly less beans and less liquid. I think this soup could really be customized for whatever veggies you have on hand, and still be super hearty and satisfying. Eaten for lunch, it will definitely keep you full until supper. Local: Chard, cabbage, carrots, celery

Pears and recipe from my aunt Lynne Get togethers in my family involve a lot of food. A lot of wine, also, but mainly a lot of food. My dad, for example, is brings at least two home made pies to every occasion (and makes at least one of them vegan!). The food is always delicious, too, and while they tend to look at my veganism as some sort of extreme form of being a picky eater, they always make sure I have enough to eat. They remember to leave the cheese out of the salad until after I've been served, and they try to cook vegetables in olive oil instead of butter. One of my younger cousins is a vegetarian now, too, so together we've got a little more leverage. I recently attended an 80th birthday party for my great aunt, and my aunt Lynne wanted to make a pear sorbet for me to eat with my strawberry pie (everyone else had cake and pie), but she ran out of time with everything else she was making. So instead she sent me home with a ziplock bag full of peeled pears and instructions on how to make the sorbet. (Pears, lime juice, ginger, and sugar to taste, blended in the food processor and then put in the ice cream maker.) I used powdered ginger because my fresh ginger had gone moldy, and I threw in a tablespoon of earl grey tea on a whim, and the result was amazing. You couldn't really taste any individual flavors except the pear, but the pear flavor absolutely sparkled. It had depth and just the right amount of sweetness. Pears always have something that reminds of carbonated beverages, and whatever that was came through in the sorbet too. It was very fresh tasting. It was best right out of the ice cream maker, because it got very solid in the freezer, but I ate it anyway because I loved it.

from Don't Eat Off the Sidewalk I've had the zine this recipe is from forever, and I bought it because of this very recipe. I've had every intent to make these wingz for over a year now, even going as far as buying ingredients, but never managing to do it before now. It wasn't that I was scared they wouldn't be delicious - I'd seen them all over the vegan food blogs (or "flogs", as some of my friends call them), lovingly photographed and described. I was afraid that they would be complicated, and for some reason I assumed they would be fried (they're not), and I have breading and frying issues. I think the real reason is that I didn't consider buffalo wings to be something one could cook at home. They seemed to be the kind of food that was only available in certain bars and diners, foods that tend to be breaded and deep-fried and come with a side of ranch dressing. It seemed impossible to make decent buffalo wingz, at least without purchasing a deep-fryer, a step I was unwilling to take. And I hadn't even tried wingz in years and years, so maybe they weren't even that good. But then we had this appetizer at Cafe Vita in Portland called "Buffalo Things," these squares of deep fried tofu in a spicy buffalo wing sauce, and they were so good. The boyfriend and I kept telling random people about them, saying things like "You don't understand, it's like all the goodness of fried tofu plus all the goodness of buffalo wings, together." Sure, there was a deep fryer involved, but it was still inspiring. We had reaffirmed our commitment to buffalo wings. And Jessy kept posting pictures of the wingz and talking about how delicious they were, and I was fairly sure Jessy didn't own a deep fryer, she seems way too healthy for that. This is pretty much what got me to crack and finally attempt the recipe: every time she posted a picture of them, I'd leave a comment that said something like "Dang, I need to make those!" until finally I just did it. And they were easy! Super easy. Okay, I got some bread crumb goo on stuck to my hands during the breading process, but it wasn't a big deal. And they were so, so tasty. I kept stealing little bits of them while I was putting them on our plates, and I was fairly sure they were going to completely blow my boyfriends mind with their deliciousness. Unfortunately, I got too excited and was all "Taste this! Taste this! It's so good!" and he was like "Eh, it's pretty good, but I don't think it's as good as that other tempeh" because he has to be contrary. I served them with some steamed broccoli and a creamy silken tofu/herbs/balsamic vinegar sauce, which was the perfect counterpoint for the spicy deliciousness of the wingz. Local: Broccoli, herbs

from the Kitchenaid Booklet The boyfriend and I just got a kitchenaid pro mixer (!!!) as a moving-in-together present from his mom, so I've been experimenting with using it to make bread. This is my first experiment, and it turned out rather flat. I think this is probably because it fell when I tried to make slashes in it, but it could also be because I used 4.5 c wheat flour and 2.5 c white flour instead of all white flour (I ran out of white flour). It was tasty though, despite being flat and slightly dense. It was also super filling - I would eat a slice of this for breakfast and be full for a very long time. Also, I am an idiot, and instead of freezing the second loaf, I left it out on the counter where it went stale before I finished the first loaf. But then I made it into bread pudding, and it was delicious. So, if anyone has any suggestions for bread recipes I should try out, let me know.

I usually don't post about food I don't cook myself, but I was up in the bay area for a wedding this weekend, and even though I wrote "Vegan, please!" for the meal choice on my RSVP, I was pretty sure I was going to end up eating nothing but cliff bars. (I brought like three cliff bars and some soy jerky with me in my purse, just in case.) But then it turned out they had a special vegan meal just for me, with my own salad (the regular salad was a caesar), and the tofu kabobs pictured above. I was so happy that the bride and groom made sure I could eat amongst the billion of other wedding things they had to do, and the catering people obliged and made sure I actually got fed. A lot of the time I end up feeling vaguely guilty for being vegan in social eating situations, like I am inconveniencing everyone with my special requirements, or else sort of awkwardly munching on a cliff bar and being all "No, I'm fine, don't worry about me," when there's nothing for me to eat, which totally feeds into the stereotype that being vegan means eating bad food, when really ninety percent of the time I eat ridiculously good food. Which makes it so nice when it turns out really being no big deal at all, like at this wedding. So yay for good friends and being able to eat like a normal person. Also, the tofu kabobs were mighty tasty.

Three Bean Salad from the zine Barefoot and in the Kitchen My awesome boyfriend gave me a bunch of issues of this zine, so I made us lunch with this recipe from issue four. I subbed edamame for green beans because that's what I had, and added a bunch more avocado cause avocado is awesome and I had a bunch that were going bad in my fridge. (Every time I buy an avocado recently, no matter how soon I use it or when I stick it in the fridge, it's got a big black rotten spot in it. I don't know what the deal is, but it makes me sad.) The bean salad was really tasty, especially after it had been sitting in the fridge for a couple of days. It uses avocado to thicken up the vinaigrette, which is pretty much straight up genius. The sandwich is Wildwood smoked tofu that I paid a ridiculous amount for at Whore Foods, along with pickles, more avocado, red onion, and veganaise. It was super, super yummy, and almost worth paying for bucks for a tiny itsy bitsy chunk of smoked tofu.

Pancakes from Vegan with a Vengeance, Potatoes from My Roommate, Sausage Patties from Trader Joe's My boyfriend wanted pancakes and my roommate offered me some leftover potatoes, so I decided to add some faux breakfast sausage and make it a big diner style breakfast. As usual, the VwaV pancakes turned out great (I made them with half whole wheat flour this time), and I had a carb-tastic Sunday morning.

The sunchoke mash was loosely based on the Hot Knives Whipped Sunchokes, although I mashed instead of whipped and sort of added ingredients in random proportions. I should have cooked the sunchokes longer, as they were a little bit chewy and not quite at the mash consistency, but what are you going to do. Trader Joe's has been carrying sunchokes occasionally lately, and I find it quite exciting. The spinach was based on my vague memories of making this spinach from Veganomicon, but without actually consulting the cookbook. It's basically garlic, onions, spinach, a can of fire-roasted diced tomatoes, and a lot of lemon juice. This is one of my favorite new ways to make spinach, it's so tasty and lemony.