Every once in a while, “Use whatever is about to go bad” isn’t an act of desperation, a culinary hail mary; it’s a reminder to your current self that your past self had BIG plans. Stop cooking like a jerk and use those Brussels sprouts, green and red peppers, onions, carrots, potatoes, mushrooms, tofu, and [...]

Of all the soups on this Earth, the Thai Tom Kha is among my favorites. We were introduced to it at the Thai Pavilion in DeKalb, IL–where I was introduced to Thai food in general. There seem to be lots of varieties of this tofu & coconut soup–some sweet and rich, others more savory–and the [...]

Hi ya’ll.  Amy here filling in for Mark with my first post on IV.  He spent the entire evening helping me stretch the canvas for a ten-foot painting, so he deserves a break.  It’s salad time…just in time for your fall crop of lettuce.  Sadly ours got eaten by hoggish vermin.  We’ll take better precautions [...]

Hulk love salad. Hulk green. Salad green. This salad was kinda fun. Yes. I just said a salad was fun. This is a cooking blog and I am vegan…so…this can’t be that big of a shock. Instead of lettuce, it uses raw kale marinated in a creamy Asian avocado dressing. For additional power and/or flavor, [...]

This recipe was reverse-engineered from our favorite dish at our favorite restaurant–Alice and Friends in Chicago. I don’t know if they’ve received divine cooking knowledge from the Supreme Master, but pretty much everything they make is awesome–the secret is a small menu with no filler. This was surprisingly easy to reproduce. Which is surprisingly easy [...]