The Vegan Butcher

Welcome to the first and (I would say with almost definite certainty) not the last “Drunk Vegan Cooking with Tracy” post!

Since I work seven days a week and all holidays I have very few opportunities to get good ‘n’ drunk nowadays. There have been so few in the last year, in fact, that if you wanted I would be able to name the specific dates and occasions. It’s sad, really.

Anyway, since it’s almost time for me to blow this popsicle stand and move across the pond to Londontown, Jerri and I decided to each book a vacation day and get hammered on a school night. Drunk Tracy and Sober Tracy are similar in that they both love to cook. Where they differ is in their judgment calls and ability to make good choices. This post chronicles that night and those choices. (more…)

It’s time for our third post in the “Into the Woods” series! If you don’t know what I’m talking about, where have you been? Do some back reading now to get in the loop.

Another fairy tale character involved in Stephen Sondheim’s “Into the Woods” is dear Jack, of Jack and the Beanstalk fame. In this story Jack and his mother have fallen on hard times and she sends him into the woods to sell their cow—his one and only (and rather beloved) friend, Milky White.

So off goes Jack, with explicit instructions from his brilliant and shockingly beautiful mother (can you tell which role I played in our high school production?) to get as much gold as he possibly can for the worse-for-the-wear creature.

Jack, being a bit of a dolt, is tricked into giving up Milky White for five magic beans. Were I really Jack’s mother, this is what I would have done with them. (more…)

If you’re ever in Halifax or surrounding areas and are on the prowl for delicious and authentic Lebanese food, look no further than Kababji in Burnside. (more…)

quinoa |ˈkēnwä|

noun

a goosefoot found in the Andes, where it was widely cultivated for its edible starchy seeds before the introduction of Old World grains. • Chenopodium quinoa, family Chenopodiaceae.

• the grainlike seeds of this plant, used as food and in the production of alcoholic drinks.

ORIGIN early 17th cent.: Spanish spelling of Quechua kinua, kinoa. (more…)

Ratatouille! Ever since the Disney movie about the adorable cooking rat, I have wondered what it tastes like. I don’t know if this is made correctly or even close to how it should be, but I effing enjoyed it and that’s all that matters.

This recipe came from The Gluten-Free Vegan by Susan O’Brien. I bought this book when my dear BFFestie Patrick was doing a month-long gluten-free trial. Before he abandoned me for Vancouver this past spring we used to cook together a lot. A LOT. There was no way that he could be gluten-free while I was vegan for a whole month without the purchase of a specialty book. This was our answer. (more…)