Grapefruit Cake - gluten free & dairy free

This is the second recipe in a row that is legitimate dessert AND breakfast food. You are welcome. 

I made this cake for my mom on Mother's Day, and it was a big hit with both her and my dad. Mr Official Taster? not so much. But, awesome wife that I am, I anticipated that and there were cookies for him. (Impressed? Don't be. I had dough stored in the freezer, so all I had to do was slice and bake.) I liked it, but I thought it needed just a touch more sweetness. A glaze on top or a sweeter variety of grapefruit to begin with would solve that issue.

Coconut Bread - vegan

I have had this recipe pinned since March. And while that's not as egregious a lapse as some, it was still too long. First off all, it comes together in a snap. Two bowls and a spoon are really all you need. Plus, obviously, a loaf pan, though you could make muffins instead. There's no rise time, yeast, or kneading, so it's not intimidating to those of you still scared of bread. (b-t-dubs, please don't be. it's not scary. Maybe start with some no-knead? or a super forgiving loaf?) Also, it doubles as a cake. I mean, it's not a fancy cake, but if you have a mid-week hankering for dessert, this fits the bill (and then, breakfast the next morning).

Mark Bittman's VB6 Review & Giveaway

Mark Bittman's newest book, VB6, came out last week. He's been a food writer for as long as I can remember noticing there were food writers; I have several of his other cookbooks, and I have lots of recipes saved from his New York Times columns. I like his recipes, and I like his food philosophies, which sound quite similar to those of Michael Pollan.

Anyway, in VB6, Bittman writes about his food lifestyle and diet. "VB6" stands for Vegan Before 6, which is just what it sounds like. Most days, he's a vegan until 6pm, at which point his food "rules" no longer apply. This means there's still wiggle room and room for decadence, and it also means it's a lot easier for him to be sociable. It's not an all-or-nothing approach to diet.

Roasted Red Pepper Sauce Over Pasta - vegan & gluten free

Look at this! Two posts in a week after being absent for several. I'm kind of patting myself on my back here, not gonna lie.

Somehow it's gone from Spring to Summer and it's really confusing. It's been in the 80s here lately, and occasionally in the 90s, so our apartment heats up quite a bit by 4 or 5'oclock in the afternoon and doesn't cool down till late. It's primo napping weather, but thus far I've (mostly) resisted. However, it's just barely May, and this is what's confusing: it's not really summer even though it feels like it. And by summer, I really mean the time of year when I can eat raspberries and tomatoes and watermelon with abandon. Mr Official Taster and I are having some people over tomorrow night, and when we were deciding on a menu, he suggested corn. I had to break it to him that, really, it's still spring even though it's hot and light out past 8pm, so it's asparagus and strawberries that are actually in season. And, yes, we could buy corn, but I don't think it will taste as delicious as we want.