I’ve started working on recipes for the little cocktail cookbook; I promised it as part of the Vegan Serendib Kickstarter. My goal is to do a mocktail version to pair with each cocktail; we’ll see if I can do that in an interesting way, rather than just taking out the alcohol. For example, for this […]
Ginger & Blood Orange Vodka Press Read More »
(25 minutes + marinating time, makes 8 skewers) This is a fusion-y sort of recipe, taking a shawarma-style approach, but with Sri Lankan flavors, adapted from a recipe found in Bon Appétit magazine. I was aiming for something I could easily prep on a weeknight and throw on the grill, and this worked really well
Sri Lankan Grilled Beef Kabobs Read More »
Hey, locals — I’m teaching an in-person cooking class! Interested? Cooking with Mary Anne! Learn how to make a classic Sri Lankan brunch of hoppers (with both egg hopper and sweet coconut hopper variations), along with coconut (pol) sambol accompaniment. Served with an accompanying fish or jackfruit curry, and mango-passionfruit mimosas. Sunday, July 24, 11
Interested in an In-Person Cooking Class? Read More »
When it’s Friday night and you’re too tired to cook, the guys at Carnivore Oak Park have you covered. Crusty bread with their homemade ramp butter? Addictive!
Crusty Bread and Homemade Ramp Butter Read More »
(Makes 24 mini-muffins or 12 regular muffins) You can certainly make these in regular muffin pans, but I was making these for my Patreon treat boxes, which have a fairy theme this month, so I went for mini muffins instead — smaller, cuter, fairy-sized. It does take a little longer this way to fill and
Blueberry-Orange Mini Muffins with Vanilla-Lime Drizzle Read More »
Look what just arrived! Unboxing day for Vegan Serendib! Official ‘launch’ date is November 15th, but if you know me, you can get your copies earlier… …and if you’re a reviewer or industry professional interested in a review copy, now is a great time to let me know. We’ll have hardcover, paperback, and digital review
Vegan Serendib Unboxing Day Read More »
(about one hour, plus cooling time; makes 16 bars) These fruity little fusion bars could be breakfast or dessert! I used up the last of the berries from my spring garden, along with rhubarb, and gave it a slightly Sri Lankan inflection with lime juice in the filling and cashews for the topping. If you
Bumbleberry Rhubarb Bar Read More »
Yesterday was another day of reclaiming leftover tandoori chicken. Makes enough for 4-6; this is something we end up doing about once a month. 1. Set water boiling for pasta. 2. While pasta water is coming to a rolling boil, strip chicken off the bone. 3. Add pasta to water, set a timer. 4. In
Reclaiming Leftover Tandoori Chicken Read More »
This week and next week, we’re getting ready to ship out the Vegan Kickstarter rewards. That means making fresh batches of curry powder, primarily, but there are a few other items in the rewards tiers, and we’re going to let people who didn’t get those initially add them on, which means I need to actually
Getting Ready to Ship Vegan Kickstarter Rewards Read More »
Kavi was making herself spicy ramen noodles from a packet yesterday, and I asked if she could make me some too. As she was waiting the 4.5 minutes for the noodles to cook, she said: “I don’t know if I’ll ever be able to cook an entire dinner. I get so impatient just waiting for
A Lovely Dinner Cooked by Kavi Read More »
