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Homemade Vegan Milk and Cookies

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Sometimes we just want some cookies, so we make them! Other times we have cookies and just want to eat Continue Reading →

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Red Kuri Squash Ice Cream

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The other night we were at a friend’s house and had a delicious homemade vanilla maple soy ice cream.  It Continue Reading →

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Red Kuri Squash Grits

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We love grits!  Ever since my time in Florida, I have been cooking grits for breakfast and brunch mostly, but Continue Reading →

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Red Kuri Squash Biscuit Recipe

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This is the biscuits that Josh made to go with the Red Kuri Squash Hash Recipe I made for brunch. Continue Reading →

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Red Kuri Squash Hash Recipe

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It’s raining, it’s pouring, and luckily, we photographed our brunch on the back porch before it started. Now it feels Continue Reading →

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Our Adventure Blog

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We have been working on Cooking Kind for about a month and a half now.  Josh has been working on Continue Reading →

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Japanese Jellied Grapefruit and Wild Grape Fruit Wedges

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We love brunches! Partly for their timing as late breakfast, but mostly for the creativity which it allows. Brunch dishes Continue Reading →

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Crispy Fried Cauliflower and Maitake Mushroom Recipe

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These wild maitake mushrooms came from Dave Odd at Odd Produce, though we have bought cultivated varieties at Korean and Continue Reading →

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Vegan Banana Cake Recipe

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Vegan Banana Cake Recipe Preheat oven to 350°. Recipe makes 24 cupcakes or two round cake pans. 5 mashed bananas Continue Reading →

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Vegan Malaysian Roti Jala Recipe

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When researching Malaysian cuisine per a friend’s request, we discovered Roti Jala, a delicious lacy crepe. My first test of Continue Reading →

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Marzipan Zombie Gluten Free Cupcake Recipe

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Marzipan Zombie Gluten Free Cupcake Recipe With Sally SachsEven before we made these zombie cupcakes with Sally, she knew it was Continue Reading →

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Chanterelle Enchiladas with Pumpkin Cheese and Tomatillo Ground Cherry Salsa

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We received these wild chanterelles from Odd Produce at Plenty. They are huge and happened to shred very easily, so Continue Reading →

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Wild Mushroom Pot Pie Recipe

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Fall ushers in the cold as well as the fungus!  Up in Lake county near Chicago we went looking to Continue Reading →

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Lobster Mushroom Ravioli Recipe

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Lobster mushrooms are a secondary fungus infecting a host mushroom.  It changes the flavor, color and texture of its host Continue Reading →

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Bad Wolf Coffee Scone Recipe

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We like Bad Wolf Coffee.  It is located on Lincoln Ave just north of the Paulina brown line CTA station, Continue Reading →

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Chunky Chocolate Super Cookie Recipe

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I created these cookies to help Kerry sustain energy at work.  She doesn’t like energy bars, but loves cookies, especially Continue Reading →

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Creamy Black Walnut Dressing Recipe

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Blank walnuts have a funky taste reminiscent of blue cheese. We created a creamy black walnut dressing recipe to go Continue Reading →

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The Best Damn Vegan Bacon Cheddah Biscuit Recipe

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This Biscuit recipe was inspired by the Minimalist Baker’s recipe for “The Best Damn Vegan Biscuit Recipe,” which was inspired by Continue Reading →

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Tempeh Bacon Recipe

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Tempeh bacon is so delicious, healthy and easy to make!  It only takes about 15 minutes. Although it helps if Continue Reading →

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Pawpaw Ice Cream Recipe

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We’ve been waiting forever to get our hands on a fresh pawpaw, ever since we first heard about them.  A Continue Reading →

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Hemp Cashew Almond Milk Recipe

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Plant based homemade milk is easy, delicious and healthy. You can use most nuts, seeds, and grains!   Hemp Cashew Continue Reading →

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Tofu Bacon Recipe

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Tofu Bacon! Tofu bacon is my favorite because it is so crunchy and chewy. Josh makes tofu bacon in one Continue Reading →

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Gluten Free Cowboy Cookie Recipe

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The movement for gluten free foods is encouraging people to eat a larger variety of grains. For too long we Continue Reading →

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Jerk Veggie Patties with Jackfruit

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Ever since I lived in Gainesville Florida, I have yet to find a tasty homemade vegan Jamaican veggie patty. The Continue Reading →

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Apple Spiced Cookies with Oats and Barley

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For these cookies I set out to use up some apples. I started by slightly dehydrating apple slices. Drying the Continue Reading →

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Ground Cherry Cornbread

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Last year, Josh and I found ground cherry seeds at the Hull House Seed Library. Getting seeds from their seed Continue Reading →

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Gluten Free Pot Pie with Jackfruit

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Jackfruit has recently entered our radar as a tasty and meaty plant that has a lot of potential. The only Continue Reading →

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Seeded Gluten-Free Pie Crust

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Gluten Free Crust Recipe  for use with Pizza, Pot Pie, Quiche and Tarts.  1 cup quick oats 2 tablespoons raw Continue Reading →

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Almond and Hazelnut Milk Recipe

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In August, Josh and I went to Veggie Fest in Naperville, Illinois.  We had a great time but by the Continue Reading →

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Fried Polenta with Chanterelles and Hash

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Breakfast often combines an element or two from the previous days creations. Last night we had herbed polenta and fortunately Continue Reading →

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Herbed Polenta with Tofu and Chanterelles

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With some chanterelles, fried tofu and a bunch of veggies from the farmers market in hand, we still needed  a Continue Reading →

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Vegan Bread Pudding recipe

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The loaf of bread on the kitchen table is taunting me. Daring me to use it up before it ends Continue Reading →

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Grilled Cheese with Easy Smokey Almond Gouda

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All too often I am distracted by hunger or obsession to dropping everything to cook. This “quick” meal did take Continue Reading →

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Growing Our Blog

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We went gardening to harvest produce for our blog title. Everything we used to write out cooking grew in our Continue Reading →

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Marvelous Mushrooms of Michigan

Either a Destroying Angel or a Dappering (Both are POISONUS) between two Bi-Colored Boletes. Found at Sleeping Bear Dunes S.P. Glen Arbor, MI

Michigan is most notably known for Morel mushrooms, however there are so many more exotic species around, besides they only Continue Reading →

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