sweet & savoury & colorful

The Sweet: White Chocolate Chip & Orange Biscotti

Recipe modified from Vegan Cookies Invade Your Cookie Jar. White Chocolate Chips from Pangea’s VeganSweets line, via Sidecar in Seattle.


The Savoury:

Roasted Chickpeas with tamari, nutritional yeast, olive oil, cayenne, lemon juice, cumin and smoked paprika.

The Savoury & Colorful:

Cornmeal Crusted Tofu with maple roasted red beets, burdock and purple carrots and black-eyed peas & greens (from AFR).

This is Trader Joe’s extra firm tofu marinated in red wine, tamari, vegetable broth, garlic and herbs, and coated catfish-style with cornmeal, flour, sea salt, nutritional yeast and black pepper. Easily baked or pan-fried.

The Colorful:

Pre-roasted purple carrots, long red beets and burdock with sea salt, black pepper, olive oil, vegetable broth & maple syrup.

Also Colorful:

Ready to go: Savoy cabbage, purple carrots & sesame seeds. Both vegetables from one of the last Saturday farmers markets. Sniff.


  1. I have never encountered vegan white chocolate locally, so last week I gave in and ordered two bags of pangea’s white chocolate chips. Almost 1 year vegan now and yet to try vegan white chocolate, way too long to wait if you ask me. What to make?? Your biscotti looks awesome. Also, those chickpeas are bangin’!

  2. I need to make roasted chickpeas again. I always forget about those, but that’s such a yummy-healthy snack-at-my-desk option for those days when I chained to my cubicle on deadline. Also, the tofu looks killer.

  3. Everything looks awesome (the tofu! the purple carrots!), but the thing that really stuck with me: nutritional yeast in roasted chickpeas! I roast chickpeas all the time, and I have never thought to add nooch. I’m so excited to try this!

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