oooh thank you... I have you regular version bookmarked to make with veggie meat, now I can use this one instead!

We can lots of jam and tomatoes every year. Last year we went for a big pickle experimentation. It was a lot of fun.

http://eatincolor.blogspot.com/2011/10/pickle-explosion.html

I am so going to have to find a way to make this vegetarian. I haven't thought of deviled ham sandwiches since I was 12, but there were a guilty pleasure when my mom would have me do the grocery shopping (ie she sat in the car in case they wouldn't let me run her credit card). I can already make a mean vegetarian chicken salad, so hopefully I can manage it.

My husband is allergic to dairy and we use coconut milk in everything. Even better is to buy coconut cream which you can find in your local Asian grocery and it subs well for yogurt. I have found that making potatoes with coconut milk does not work - ie mashed, scalloped, etc, I have to use soy for those. But our favorite is to make whipped cream using coconut milk, vanilla, and you don't need sugar, just blend it up with a hand blender. It takes a little longer to set, but it is good. I also made an awesome chocolate coffee frosting for my sons birthday included here.

http://eatincolor.blogspot.com/2012/02/frosting.html

I make a pretty mean black bean/quinoa burger that holds up well on the grill as long as you pre-freeze it first. I will have to try adding eggplant next time, it seems to make sense. I started with lentils and rice and evolved to black beans and quinoa for flavor. Also they are gluten free and could be vegan if you sub some sort of nut milk for the egg I use.

http://eatincolor.blogspot.com/2011/10/black-bean-burgers.html

My sister taught me how to make Ttoekboki. But some gochujang does have wheat flour, but it should be labeled. H-mart is our best friend these days.

http://eatincolor.blogspot.com/2012/02/ttoekboki.html

my dad always had a bottle of canadian mist, usually a rather large bottle in his liquor cabinet, it was his go to drink. I always enjoyed sneaking sips of it. maybe that's why I am not a sweet drink kinda gal

We keep faux meat in the house as we have three kids and sometimes it is really easy to quickly make a box of quorn nuggets just like all the other parents making those funky dino nuggets or whatever they are. Except I know what is in mine.

I make my own veggie burgers for home, but do bring others to bbqs as their synthetic properties help them stand up the grill better, but I do a triple foil wrap to avoid any contamination.

And yes the breakfast sausages are really good, but sausage is all about the spice and texture alongside the eggs and biscuits, which just doesn't happen with tofu. =)

I applaud this effort whole heartedly.

sriracha on leftover pizza - especially leftover not so good pizza
sriracha on cheesy grits
sriracha on breakfast potatoes
sriracha liberally on any savory pan-asian food
sriracha sriracha sriracha oh how I love you sriracha

I have a similar list of all our usual grocery items organized by category and then ordered by how the aisles are in our favorite grocery store. I have it shrunk and photocopied and then I can just mark up the list and add if need to the extra spaces I left at the end of each sub-section. I tend to forget my phone a lot, so I still need the paper list.

My dad's client invited us to an italian thanksgiving dinner when I was 15. Besides the four of us, there were an additional 20 people all related It was 6 hours long and some of the best food I had ever eaten in my then short life.