This October marks the first ever Bull City Vegan Challenge! What: Ten local (Durham) restaurants will add a vegan appetizer, breakfast, lunch, dinner, or dessert item to their menu. Diners will taste and vote on their favorites. The winners will be crowned in early November. Where: Alivia’s, Beyu Caffe, Dos
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Guava Jalapeno-Glazed Tofu
Posted by Tiffany GriffinGuava Jalapeno-Glazed Tofu Ingredients: 1 block extra firm tofu 1/2 cup guava paste 1 tablespoon apricot preserves 1 jalapeno, cut in half 4 tablespoons tamari 3 tablespoons balsamic vinegar 2 tablespoons orange juice vegetable oil spice mix Method: *Slice tofu into 1/4 inch slices; layer between paper towel to absorb
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Tapped: 5 Reasons to Think Twice about Drinking Bottled Water
Posted by Tiffany GriffinNot quite like drinking the red coolaid, drinking the water in Springfield was like holding a glass up to a melting glacier–literally. Unlike the water in surrounding towns that was treated with everything from Fluoride to Chlorine, our water was filtered by Cobble Mountain and flowed to the Provin Mountain
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Banana Pudding Smoothie
Posted by Tiffany GriffinI’ve decided to dedicate my next few smoothies to some of my favorite desserts. First on the list–banana pudding smoothie. Add crushed vanilla wafers for an even closer rendition. Next up–sweet potato pie smoothie! Banana Pudding Smoothie 1 very ripe banana 1/3 to 3/4 cup of vanilla almond milk handful
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Ginger Cashew Shake–A Work in Progress
Posted by Tiffany GriffinAbout a month ago, I was visiting Keyla and she took me to Java Green in DC. She ordered a cold ginger latte and asked if I wanted one. Because she was treating and I didn’t want to look greedy, I declined. Biggest mistake of my life (o.k., not really,
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Memory-Scented Sugar Cookies
Posted by Tiffany GriffinI’m pretty sure this cookie was subconsciously inspired. Initially, I was simply charged with making a vegan sugar cookie. Then I remembered I had dried shredded coconut in the pantry. One thing led to another. I remembered my upcoming trip to visit Nanditha, and Manan’s mom’s secret chai tea recipe,
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An Ode to Rice
Posted by Tiffany GriffinSeptember is National Rice Month. As such, I couldn’t think of a better time to give a public shout out to one of my favorite foods. Basmati, Black, Brown, Jasmine, White and Wild; Fried, Steamed, or Baked–Rice, we love you and all your versatility....
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Vegan Paella
Posted by Tiffany GriffinI was jonesing for Trader Joe’s soy chorizo. So, I decided to make paella. At least 60% of the allure of paella, in my opinion, has to do with the colors and the aromas of the dish. Given that my version obviously wouldn’t contain chicken or seafood, I had to
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Dirt!
Posted by Tiffany GriffinThe film started with the declaration that Earth is the only planet with a protective skin–dirt. So what, I thought. The significance of such a statement transcended my mental grasp, but by the end of the documentary Dirt! The Movie, I not only understood how unique our planet is for
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Pasta with Pink Puttanesca
Posted by Tiffany GriffinInspired by my favorite color … Pasta with Pink Puttanesca 6 oz. pasta (I used Vegetable Radiatore) 1 shallot (chopped) 1/2 medium green pepper (chopped) 3 cloves garlic 2 oz. sliced black olives 4 tablespoons sliced green olives 1/4 cup marinated artichoke hearts 1 14 oz can diced tomatoes 3
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Nana’s CHALLENGE!
Posted by Tiffany GriffinThe lapse in posts was due to me taking a real life vacation…no work, no email, nothing from my life in Dham. (More on the trip later this week…) Now, I’m back, feeling light and already missing the air in Quintana Roo. And I’m feeling excited about food. I decided
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