So there used to be a vegan store (Karmavore), conveniently located just steps from our home. They sold all sorts of hard to find vegan specialty items from food to personal care to clothing. I loved going in there, finding foods I thought could never be made vegan (hello Dandies!) and discovering things I didn’t even know I needed ;-) … Over time, my favourite little store evolved to include an in-house bakery (with their own vegan baker) and a deli counter. And then it evolved again, focusing on food service and dropping the retail side all together :-(
It’s not that I don’t usually like the farmer’s market. We made a point of going several times during the past seasons. It’s just, if we missed 1 or 2 (or 3) in a row, it was no biggie… But this year has been different, though I couldn’t really tell you why… Maybe it’s because we’ve finally made a connection with some of the vendors. Maybe it’s because the market is making an effort to reach out to our vegan community with more than fancy lettuce and organic carrots… Whatever the reason, this season, I’m lovin’ our market and have missed it only once.
Awe, did you know that August 10th is National S’mores Day? Who even knew there was such a glorious day? And I missed it… Oh well, better late to the party than not at all. Am I right? :-)
Summer has arrived in full force, temperatures are rising, and (if you’re like most people I know) the last thing you want to is bake a cake, or cookies, or ANYTHING… But then there’s that nagging little itch for something sweet… What to do? What to do?
Don’t worry, I’ve got you covered.
This the only sour cream I use. Not just because it’s cheaper than it’s commercial, dairy-free counterparts, but because (in my opinion) it tastes way better too! Use it as a vegan “egg” in baking, in dips, or to top baked potatoes. Honestly, I have yet to find an application where it can’t be used just like dairy based sour cream would.