The Plant Based Cherokee

08/31/2026

The cherry tomatoes have sprouted 🌱

08/24/2026

Today I made the Chana Masala with Spinach from the “Indian for Everyone” cookbook.

We find that food from India has so many vegan options and a majority of them are naturally gluten free.

It called for adding water to thin out the sauce but I used coconut milk instead. It was also very light on spices so I added 2 tsp garam masala at the end before serving.

08/21/2026

I’ve been seeing an article popping up on my FYP lately about Ina Garten’s Penne Alla Vodka. So I’ve been wanting to try it.

It’s super simple and meat free to begin with. With very simple swaps it can be made dairy free. I used Trader Joe’s plant based Parmesan and Country Crock plant based whipping cream. You can use any brand of vegan Parmesan and unsweetened cream. I think using Violife cream cheese or homemade cashew cream would turn out better than vegan whipping cream. I’m excited to try this recipe out again with different ingredients.

08/15/2026

Soup is done!

Potato, carrot and leek with peruano beans. Seasoned with Old World Italian seasoning from Costco and added homemade tofu cream that I had leftover from enchilada night.

08/15/2026

Focaccia bread to go with tonight’s white bean soup. The first one has chopped caper berries and the second one is topped with Maldon Salt US

08/14/2026

08/13/2026

I’m off work today so I decided to make some mulberry muffins for the kids to have in their school lunch tomorrow.

Dried white mulberries are easy to find in import markets while the red mulberries that are indigenous to North America are more difficult to find.

I picked up a bag of dried white mulberries from Al-Nahrain Supermarket in Louisville, Ky

08/03/2026

Three Sisters served over blue corn polenta.

07/30/2026

I love foraging. Especially when things like rose water can get expensive.