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World Wide Vegan

Traveling as a Vegan - Tips, Tricks, Recipes & More

Fresh Carrot Ginger Soup

Tuesday, July 29, 2008


Well as summer is winding down so is my garden. Carrots however are still growing in pretty well and I want to use them up before too long. I still have fresh ginger left over from making tempeh and garden vegetables a couple of weeks ago so I decided to make this fabulous carrot soup with fresh ginger and apples. It has been so long since I made this recipe that I nearly forgot how much I love it.

I originally got my recipe from Whole Foods Market in Las Vegas, Nevada but I'm not sure if they still give out recipes there so I thought I'd post it here for you.

Fresh Carrot and Ginger Soup

1 pound carrots, cut in 1-inch pieces
1/2 pound parsnips, cut in 1-inch pieces
1 pound Braeburn or Fuji apples, cut in 1-inch pieces
3 Tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 quart vegetable broth
1 cup water
1 Tablespoon fresh grated ginger, more to taste
sea salt, to taste
ground pepper, to taste

Put chopped carrots, parsnips, apples, olive oil, salt and pepper in a large bowl and toss to coat chunks with oil.

Pour coated chunks into a large baking pan in single layer. Roast at 400 degrees for 12 to 15 minutes until the chunks are soft and slightly browned. Pour cooked chunks into a large saucepan. Add water and broth. Bring to a near boil on medium-high heat, then reduce to a simmer. Add ginger and continue to cook for about 8 to 10 minutes.

Remove from heat and cool for 10 minutes. Using an immersion blender blend until smooth. Add more salt and or pepper to taste. Top with garlic-ginger won-ton chips if desired.

Serve with fruit salad and French bread for a complete meal.

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posted by Karen Dougherty, 11:54 PM | link | 0 comments |

The Ugly Falafel

Friday, July 25, 2008


I forgot to take pictures until after everyone had made their falafel so I took an ugly photo of my sandwich. Although it isn't a great photo, the falafel was delicious and satisfying. These are easy and quick to make and are every bit as good as the ones at your favorite falafel stand. And they only take about 20 minutes to prepare.

Now don't let the garbanzo beans put you off. I am not a fan of the weird white bean, but when pureed with this blend of spices and vegetables the flavor and texture transforms into something wonderful. And although the patties are fried in oil, the bean mixture absorbs very little fat.

If you haven't ever tried a falafel you are in for a treat. The first time I had one I was a little leery, the taste was different than I imagined and at the time I hadn't cooked with much coriander. However, after finishing my meal I was hooked. In fact I started making extra Tahini sauce to use on other types of sandwiches. So try something new and allow yourself to indulged a little. You will be glad you did.

Falafel Burgers

* 2 cans chickpeas (garbanzo beans), drained and rinsed
* 1 red onion, chopped
* 4 cloves garlic, minced
* 1/4 cup of fresh Italian parsley, chopped
* 3-4 tablespoons flour
* 1 tablespoon cumin
* 1 tablespoon coriander
* 1 tablespoon chili powder
* 1 1/2 teaspoons turmeric
* 1/2 teaspoon Salt
* 1/4 teaspoon black pepper
* 1/4 cup canola oil
* 3 Tablespoons Peanut oil
* 1/2 cup tahini paste
* 3 tablespoons water
* Juice and zest of 2 lemons
* 4 whole grain pita pockets
* 1-1 1/2 cups lettuce, torn
* 1/2 cucumber, sliced
* 2 ripe tomatoes, sliced
* sliced red onions (opt.)

1. After rinsing garbanzo beans dry them on paper towels. Pour beans into a food processor with chopped onion, garlic, parsley, flour, spices and process until well pureed and forms a sticky ball. If your beans weren't dry enough you may need to add a Tablespoon or more of flour until you get a consistency that you can shape into patties.
2. Heat oils in a large skillet (350 degrees in electric skillet). Form the bean mixture into 4 large patties and place them in heated oil. Fry for about 4 minutes on each side until browned and somewhat crispy.
3. Measure tahini paste into a medium size mixing bowl. Add water, lemon juice lemon zest and some salt and pepper to taste. Mix until smooth and set aside. This is your sauce for the for the falafels.
4. Cut the pitas to form large pockets. Spoon about 2 Tablespoons of Tahini sauce into each pita pocket. Insert some lettuce, tomato slices, cucumber slices and additional sliced onion. Slide in a falafel burger.
5. Serve with fruit salad for a complete meal.

Preparation time - 15 minutes. Cook time about 5 minutes.

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posted by Karen Dougherty, 3:36 AM | link | 1 comments |

Water Fuel Car made in Japan

Wednesday, July 23, 2008


I know, this isn't an environmental site promoting green living but after seeing this video I just had to share it.

In a few months I will be in the market for a new car. My 96 T-bird is getting pretty run down and 23 MPG just isn't enough for me anymore. So I have been doing some research on alternative fuel cars before my next purchase.

I was amazed to discover that there exists several manufacturers of automobiles that run on water - any water, river, rain, tea etc. These cars can cruz at 65 miles per hour on about a liter of water. They emit water vapor instead of carbon monoxide. And because of the simplicity of the design there is very little upkeep.

Go to You Tube and enter Water fueled car and you will discover that Japan has just released both a car and a van, Australia has a sprouting company that retrofits old cars to run on water and in the US a man patented his water fueled car, but hasn't been allowed to put them on the market. In fact although his prototype has been on the street for over 2 years now he is considering selling his patent to a large US auto manufacturer who will no doubt shelve the plans. Speak out!
posted by Karen Dougherty, 1:57 AM | link | 0 comments |

FISH PEDICURE!!! Live Fish Eat Dead Feet Skin.

Tuesday, July 22, 2008

posted by Karen Dougherty, 8:25 PM | link | 0 comments |

Easy Thai Peanut Sauce with Tofu and Noodles

Friday, July 18, 2008


Tonight my husband, who generally avoids tofu, swallowed his pride and admitted to me that he loved dinner. In fact he added that if tofu tasted that good all the time he would even request it periodically. The dish I made was Thai Peanut sauce with fried tofu on whole grain noodles.

To tell you the truth I nearly didn't make it because I was out of fettuccine and I didn't want to make it with wide noodles. As you can see I cooked it anyway, however I really don't recommend it with wide noodles. Even though my husband loved it, I suggest that you make it with fettuccine or spaghetti. The wide noodles just couldn't hold onto enough sauce to make it perfect.

So, in spite of the tofu, I'm adding this to my list of man-friendly recipes. I used a medium spicy picante sauce which my husband prefers, but if you prefer a mild, more boring flavor you may want to use a mild picante sauce (or spicy picante sauce if you really like the heat). I'm not a fan of hot spices but I do prefer this recipe with the medium picante sauce. It really isn't spicy at all and the flavors blend so nicely with a little heat added.

I make the sauce first and set it aside, heating it just before pouring it onto the pasta.

Sauce:
1 cup picante sauce
1/4 cup chunky peanut butter
2 Tablespoons pure maple syrup
2 Tablespoons orange juice
1 teaspoon soy sauce
1 teaspoon finely grated ginger (or 1/2 teaspoon ground ginger)
1/4 cup dry roasted peanuts

Mix all items together in small saucepan and heat through. Set aside.

Fried Sesame Tofu
1 block of firm, water packed tofu.
2 Tablespoons fine, whole wheat flour
2 Tablespoons nutritional yeast flakes.
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
canola oil
peanut oil


First press some of the water out of the tofu by placing tofu block on two folded paper towels. Place on a plate or on a dish cloth and top with two more paper towels and a small heavy bowl or a cast iron bacon press. Turn tofu every five minutes for 15 minutes.

Slice tofu block in half through the center creating to thinner blocks. Then cut each block into 3/4 inch cubes.


In a small bowl stir together flour, nutritional yeast and sesame seeds. roll each cube of tofu in flour mixture to coat, pressing sesame seeds into tofu.

This is about the time that I start cooking the whole grain fettuccine and simmering the peanut sauce.

Pour 1 part peanut oil and 3 parts canola oil in a skillet to a depth of about 1/2 inch. Heat to 350 degrees. Carefully drop in cubes of coated tofu. Allow them to cook, turning occasionally until cubes are light brown and crispy on the outside - about 4 minutes. Lift them out of oil and drain on paper towels.



When fettuccine is cooked, drain it and place it in a bowl. Add heated peanut sauce and stir to coat. Top with fried tofu. Sprinkle on chopped peanuts and additional peanut sauce if desired.

Serve hot with broccoli and fresh pineapple.

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posted by Karen Dougherty, 11:16 PM | link | 0 comments |

Quick & Easy Mock Seitan BBQ Ribs

Monday, July 14, 2008


Seitan, pronounced say-Tahn (emphasis on the second syllable), is a high protein, wheat gluten product that is easily used in place of meat in traditional meat recipes. To make authentic Seitan you need the right equipment and a lot of time. But I'm all about making something delicious without spending all day in the kitchen. Thus my Mock Seitan.

Once you make this recipe you will want to use any leftovers in stew, casseroles, and stir-frys so I suggest that you make a single batch the first time to get the feel of it. But after that you will want to make a double batch in order to have leftovers for tomorrows recipes. If BBQ sauce isn't your thing make up a garlic herb marinade or one of your favorite BBQ recipes and marinate the seitan for an hour prior to cooking.

I have even made these in the oven when a BBQ wasn't an option. Unlike traditional seitan this wheat-meat is a bit spongy which allows it to quickly soak up the sauce.

I should say that I found the original recipe online sometime ago and have since lost the reference address. Oops. So sorry.

Mock Seitan BBQ Ribs

1 cup wheat gluten (I use Bob's Red Mill)
2 teaspoons smoked Spanish paprika
2-3 Tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 Tablespoon red miso
2/3 cup water (slightly more if needed)
2 Tablespoons tahini or other nut butter
1 teaspoon liquid smoke
1 Tablespoon high quality soy sauce
about 1 cup of your favorite barbecue sauce

Preheat oven to 350 degrees. Prepare an 8X8 pan with aluminum foil lightly sprayed with oil.

Mix together the dry ingredients. In another bowl stir together miso, water, tahini, liquid smoke and soy sauce. Pour liquid mixture into dry mixture and stir to blend ingredients together. Then kneed dough lightly for about 3 minutes until it forms a workable, but sticky, ball.

Place ball of dough into baking pan and flatten it evenly over entire bottom of pan.

With a sharp knife slice dough into 1/2 inch strips, turn pan and cut slices in half making strips that are 1/2" wide and 4 inches long. Bake uncovered for about 25 minutes.

Pour about half of the BBQ sauce onto baked seitan and spread it evenly and into cuts. If you are going to grill the seitan just turn the pan upside down over grill and ease baked seitan out, sauce side down. Slather remaining BBQ sauce on bottom of seitan. Cook for about 5 minutes on each side or until sauce is sufficiently browned.

Place on platter and finish cutting ribs apart for serving.

If you plan to bake it in the oven just spread BBQ sauce evenly onto baked seitan and bake for about 10 more minutes. Turn out strips and spread sauce onto backside of ribs before serving.

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posted by Karen Dougherty, 10:46 PM | link | 0 comments |

Purple Potatoes and Seitan BBQ Ribs


I let my son take the photos of tonights dinner. I really didn't think I would blog about it but after eating it I changed my mind. For one thing the mock seitan ribs were really delish, and the second reason is that I wanted to help spread the word about purple potatoes. Granted this picture doesn't do them justice, but I'm telling you, any way you make them, purple potatoes are fabulous.

White potatoes cause a rapid increase in blood sugar followed by a medically dangerous drop in blood sugar and for diabetics that can lead to a trip to the hospital. So many years ago I discovered purple potatoes. They weren't popular then like they are now, so I had to grow my own. Purple - Peruvian - Potatoes were some of the first potatoes harvested by humans. Because of their beauty and appealing taste they were saved for Inca kings. They have a naturally creamy flavor and texture and they hold their shape in salads.

What I love most about these purple gems is their sweet, moist taste. If you have ever had well prepared taro from Hawaii - or taro chips - you have tasted something that resembles the taste of a purple potato. And as with all darkly colored vegetables purple potatoes are brimming with all types of nutrients that your body craves.

Purple potatoes (sometimes called blue or black potatoes) have the same powerful antioxidant that give blueberries their bright color. They are a very good source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber. They also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds arecarotenoids, flavonoids, and caffeic acid, as well as unique tuberstorage and proteins, which exhibit activity against freeradicals, and newly identified blood pressure-lowering compounds called kukoamines.

Use them any way you would use other type of potato. Mash them, Slice them and BBQ them wrapped in foil with onions and margarine, steam them, microwave them, use them in potato salads, or just eat them raw. You will love them. They have so much flavor by themselves that I often just steam them and eat them naked.

In short, Purple potatoes do a body good! Better health, better flavor, it doesn't get any better than that.

For my seitan BBQ Ribs recipe click here.

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posted by Karen Dougherty, 9:54 PM | link | 0 comments |

Northern Japan & the Traveling Vegan

Saturday, July 12, 2008


In spite of the latest threat of earthquakes, Northern Japan is a breathtaking beauty this time of year. Northern Japan is largely farmland and small towns and villages. I was struck with how even the most mundane view was beautified in some way. Even the gray, sewer water running into a ditch is flanked by beautifully carved rock and elegant bridges that cross the otherwise unsavory ditch.

The landscape is endless shades of green, like a life-sized terrarium packed with countless varieties of foliage and tumbling little streams that gently slide off into fabulous waterfalls. Few people from around the world ever get the opportunity to see the "real" Japan. The unsurpassed beauty of it's countryside and the warmth and gracious people who supply the country with it's food.

However while staying in Northern Japan we stayed with a family in their home and eating out was a near impossibility. The vegetarians were able to let the host know that we didn't eat meat or fish, but asking them to also omit dairy and eggs would have thrown the chef into a tizzy. In Japan, all guests are treated like Gods. They even have a traditional saying that says that it is most important to treat any guest as if they were a god. So they desperately want to please you.

On the other hand, it is very difficult for the guest to ask for anything in particular because in an effort to please you, your host will mortgage their home in order to meat your request. for instance, In one home my youngest son was amazed at seeing a priceless, antique, samurai sword hanging in a place of honor in the living room. He told our host how awesome he thought it was, and before we could retract his statement our host took it off the wall and gave it to him. He tried to refuse, but doing so would have been a huge insult. He took the sword.

Tip:If you are planning a trip to visit japan I suggest that you first learn a few key phrases to help you in the grocery stores. Bring some of your own recipes that require Japanese type ingredients. Anything close to American foods is extremely expensive in Japan. Because Fruits take up so much room for so little gain fruits like watermelon and apples are rare and way too expensive to purchase. If you have a Japanese friend, have them write down a few phrases in Japanese that will come in handy in restaurants such as "I'm a vegan, I can't eat meat, seafood dairy or egg products. Can you prepare meals without these foods?"

In the country there are few places to go out to eat so plan to cook in your condo. However in Tokyo and some of the larger cities there are many places to eat vegan.

Tip:In Tokyo don't be intimidated by walking down alleys in order to get to your tiny second story eatery. This is common in large cities where eateries are shimmied into any available space.Tokyo is a very populated and tourist safe destination. If you are alone ask someone to walk with you to your destination.

One of the highest rated vegan eateries in Tokyo is It's Vegetable
It's Vegetable is about a one minute walk from the J at 4-1-9 Kinshi, Sumida-Ku (at Yotsumeitori)
Phone number: 03-36251245
They prepare vegan friendly and Taiwanese cusine for a moderate price
The really nice thing about It's Vegetable is that they offer over 100 menu items to choose from. They are ranked as having 3 out of 5 start for the overall restaurant experience but the vast choice makes it a for-sure, go-to place to eat. They open at 11:30 am but take a long break between lunch and dinner afterwards they stay open until 10pm.
To get there from the train, take the Sobu line train from Akihabara toward Chiba, Get off at Kinshicho whic is the third station, go out using the North exit, turn right following the railway tracks, cross the main road and continue to walk for another minute. The restaurant is on the right-hand-side under the tracks. It sounds difficult but it is really easy to get there and the experience will be worth it.

This photo shows one of four plates that were brought for breakfast each morning. Each plate has 2 servings of meats, one serving of something American and other Japanese traditional morning foods and soup - always soup. The have a deep seated belief that Americans eat gross amounts of food so they provide enormous meals. If you ask for no meat or eggs it will help you to better trust what you are eating.

Eating in Japan is a very different experience than in the US. There are very strict rules that I suggest you learn before you embarrass yourself in a crowded restaurant. In Fact, in a few days I'll post some of the most important etiquette standards that you should understand before leaving for your glorious trip.

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posted by Karen Dougherty, 11:54 PM | link | 0 comments |

Summer Garden Stew with TVP

Thursday, July 10, 2008


I know, a simmering bowl of stew isn't generally associated with summer, but yesterday I went out once again to collect the fruits of my garden. If you have a garden you too are probably over run with carrots, tomatoes, green beans and whatever else you planted last spring. So I decided to plop everything into a pot and make a stew.

Unlike a traditional winter stew that is served with warm bread, I wanted to make a light one-dish-meal that was more appealing on a warm summer's evening. I'm not sure but I think it is the cumin and turmeric that made this stew a satisfying summer meal. The turmeric combined with crushed tomatoes also gave the stew a cheery reddish color that delighted my senses.

Tip: TVP, or textured vegetable protein is a soy product that is very high in protein. In granular form it can be used in place of ground meats such as turkey or beef; however it does not have the fat and cholesterol that meat has.

Summer Garden Stew with TVP

2 Tablespoons olive oil
2 medium onions, quartered and sliced
2 stalks celery, sliced
4 cloves garlic, minced
4 cups vegetable broth
4 cups water
3 carrots sliced
2 cups red potatoes, diced
1 cup fresh green beans, topped and cut
1 cup additional garden vegetables, chopped
5-6 fresh tomatoes, pureed with skins
1 1/2 cups textured vegetable protein, dry granules
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon sea salt
1/2 teaspoon seasoning salt (opt.)

Heat oil in skillet on medium high. Saute onions and celery until onion is slightly translucent, about 3 minutes. Add minced garlic and saute 1 more minute.

In large soup pot mix all ingredients except salts and bring to near boil. Turn heat down to a simmer, cover and cook for about 30 minutes. Add salts. Simmer for another 10 minutes before serving. Adjust seasonings as desired.

Serve with green salad and iced, fresh-mint tea.

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posted by Karen Dougherty, 11:18 PM | link | 0 comments |

Guaranteed Best Sweet & Sour Tempeh on Brown Rice

Wednesday, July 9, 2008


My daughter-in-law wants to start cooking vegan cuisine. So I pulled out this recipe and thought it was a foolproof dish for converting a meat-eater to a vegan lifestyle. It worked. She loved the dish so much that she wants to make it for her husband when he gets home from Japan next week. Even my two-year-old Granddaughter loved it and she is a picky eater.

Looking over the recipe it seems to be a little complicated, but once you begin the process it truly is a quick and easy meal to prepare. Tempeh needs to be steamed or poached before cooking - for most recipes. After poaching it is cooked just as you would cook chicken in another dish. that is why it is poached and then stir-fried in this recipe.

Tip: Tempeh is a result of whole soybeans going through the fermentation process which binds the beans into a cake form. The fermentation process give tempeh a higher content of protein, dietary fiber and vitamins compared to tofu. Tempeh becomes more digestible as a result of the fermentation process, eliminating the gas and discomfort associated with most bean consumption.

Sweet & Sour Tempeh on Brown Rice

1/2 lb package tempeh
1 cup vegetable broth
3 tablespoons tamari or soy sauce
1 1/2 tablespoons olive oil
2 teaspoons sesame oil
1 can pineapple chunks (retain juice)
2/3 cup water
1 green bell pepper, chopped
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1 tablespoon raw sugar or pure maple syrup
2 tablespoons arrowroot or cornstarch
1/4 cup vinegar

cooked brown rice

Cut the tempeh into 1/2 inch cubes. Mix broth and tamari in a saucepan. Add the tempeh cubes and let them poach for about 10 minutes on medium heat. Don't stir too often or the cubes will break apart.

Scoop tempeh from broth mixture and set aside. Reserving broth mixture for sauce.

Heat oils in a skillet on medium-high heat. Add drained tempeh and stir-fry until lightly browned. Set aside.

In a saucepan combine the broth/tamari mixture, water, pineapple juice, sugar, bell pepper, onion, celery and carrot. Heat for about 3 minutes stirring often. Stir cornstarch into vinegar and pour it into the sauce, stirring constantly. Heat and stir until thick and bubbly.

Stir in pineapple chunks and tempeh. Serve over brown rice.

This recipe is great for next-day left overs, but it doesn't freeze very well. However, you are unlikely to have leftovers once everyone asks for seconds.

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posted by Karen Dougherty, 3:10 AM | link | 0 comments |

Peanut Butter Cupcakes with Chocolate Frosting

Tuesday, July 8, 2008


In June I spent three and a half weeks with my daughter-in-law and granddaughters while she recovered from surgery. After 2 weeks she was feeling well enough to do some cooking and she decided to make vegan cupcakes. I don't do much baking so I suppose she and my granddaughters were feeling deprived of some down-home sugar confections.

She came up with just the right recipe, Peanut Butter Cupcakes with Chocolate Frosting. The cakes were fluffy and light while providing just the right amount of peanut butter flavor. The chocolate frosting was the perfect compliment creating a blissful blending of classic flavors. Our whole family enjoyed the summer treat - even our non-vegan family members. Before the week was out we made 2 more batches just to keep up with the demand.

Peanut Butter Cupcakes with Chocolate Frosting

Cupcakes:

3/4 c. vanilla soy milk
2 tsp. apple cider vinegar
1/2 cup chunky peanut butter
1/3 cup canola oil
2/3 cup raw sugar
2 Tbs. pure maple syrup
1 tsp. vanilla extract
1 cup plus 2 Tbs. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees. Stir vinegar into soy milk and set aside. In mixing bowl, mix together peanut butter, oil, sugar, maple syrup and vanilla. Add milk-vinegar mixture and blend it in. Sift in the flour, baking powder, soda and salt. Stir together until just combined. Don't over blend.

Fill lined muffin tins 2/3 full. Bake for 25 minutes. Cool on racks before frosting.

Frosting:
1/2 cup margarine, softened
1/2 cup unsweetened cocoa powder, sifted
2 1/2 cups powdered sugar, sifted
3 Tbs. vanilla soy milk
1 1/2 tsp. vanilla extract

Blend together margarine and cocoa powder until creamy. Add soy milk. Add powdered sugar in small batches and blend well until you reach desired consistency. Add vanilla and beat about three minutes until light and fluffy.

For fun you can clip the corner of a plastic, zip-lock bag, filled with frosting and swirl frosting onto cupcakes.

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posted by Karen Dougherty, 1:06 AM | link | 0 comments |

Salmonellae Blamed for Lack of Blog Posts

Sunday, July 6, 2008


June was a difficult month for blogging. For a week I was ill with salmonellae I got from Taco Bell's new tomato salsa. For 10 days I ate nothing but soup and toast. After that I did some more traveling which I'll blog about later on. Now I'm eating my fill of tomatoes - from my own garden. I did some traveling after recuperating from tomato poisoning which I'll blog about later on. But most of the month was spent with family visiting from out of town, including my 2 year old granddaughter who proved to be one of my best critics for vegan cuisine.

Tomorrow life gets back to near normal so I'll start blogging again soon.

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posted by Karen Dougherty, 11:25 PM | link | 1 comments |