Glögg Blög

It may have made more sense to post this BEFORE the holidays. Looking on the bright side... I guess I'm just early for next year. For New Years Eve, I asked my dad (who works at a Scandinavian goods importing company in northern MN: http://www.bergquistimports.com/) to bring home a bottle of a delicious traditional Swedish mulled wine called glögg. Unfortunately, there must have been a run on the stuff and so dad came home with no glögg in hand. I decided to find a recipe and to attempt my own batch from scratch. I found the following recipe online and made a few changes. The final product was perhaps the most delicious mulled wine type beverage I've ever tasted!

Curry New Year

I spent New Years Eve day with two of my favorite people...and my favorite canine. The day was, of course, full of good eats. For dinner, I decided to make a meal that was a favorite for me during my first semester of medical school: curried potatoes and kale with tofu. This dish is pretty simple to throw together in a hurry. The curry spices give off the most delicious aroma, so be prepared!

Butternut Goodness

It's a beautiful balmy day (31F with flurries) back home in northern Wisconsin. I've been lucky enough to have spent the past two and a half weeks on the road visiting friends and family from Pennsylvania to Arizona and many places in between. I've also had delicious food at every destination: tamales and chipotle black beans in Arizona, spicy peanut wrap and tasty Belgian beer in Pittsburgh, Lebanese food in Michigan, a hearty tofu scramble in Minneapolis, wild rice pilaf and vegan blueberry muffins in Duluth, and lots more!

Vegan Soul Food, part 2

View from the apartment window - a departure from the usual clear sunny fall days we've been having in KC this fall

I love fall. It's my favorite season by far. The clear blue Midwestern skies, the crisp and vibrant leaves and the cool breezes catch me by surprise and flood my senses with beauty every year. I'm also a fan of fall because I love the bounty of the fall harvest.

This next recipe helped warm me up on a particularly chilly and rainy fall day (the only one we've had so far in KC).

Vegan Soul Food, part 1

I made it through Musculoskeletal and now we're on to Cardiopulmonary I. What better way to kick off the new section than to make a batch of tasty black-eyed pea fritters?! My next few blog posts will be recipes from a cookbook my sister sent me last month: Vegan Soul Kitchen by Bryant Terry (Thanks Krsitin!). What I love about this book is that Terry adds personal stories to go along with each recipe and he also suggests a music, art, and even reading selection to "pair" with each delicious creation.