Shiny Cooking is all about delicious, mostly vegetarian recipes that use whole grains, natural foods, local foods, and fresh food from the garden, with an emphasis on heirloom (non-hybrid) variety seed stock. Check the "about" page for more about me, and subscribe now to the RSS feed to get automatic updates.
January 31, 2010 in condiments, vegan, vegetarian • 3 comments
That funny looking thing that looked like a cross between a post-nuclear-holocaust carrot and an anime tentacle monster?
Horseradish. It grows in the front of my yard near the ditch, and in Mom and Dad’s in a little “patch” near the field. All I know is it grows on its own and it’s nearly impossible to [...]
January 30, 2010 in rude taunting • no comments yet
My dad prepared this mystery food just before Christmas. Some of it wound up as gifts.
Tomorrow I’ll be offering up one of those gifts to you, dear reader, in the first ever Shiny Cooking Giveaway Extravaganza™.
In the meantime, take your best shot in the comments as to just what this tentacle-y mystery food is.
January 29, 2010 in 600 calorie death spiral, daring bakers, desserts, vegetarian • no comments yet
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. Recipes for whole wheat graham crackers and Nanaimo bars at the end of the post.
Let [...]
January 24, 2010 in 24 24 24, appetizers, desserts, vegan, vegetarian • 5 comments
We love seaweed, how about you?
People were confused when I told them my aunt Linda and I would be making sushi for January’s 24, 24, 24 event. “Isn’t that raw fish?” they asked, knowing I’m not a huge fan of animal foods. Technically, sushi is rice that’s been specially prepared with vinegar and a little [...]
January 6, 2010 in main course, soup / chili, vegan, vegetarian • 2 comments
How about a nice bowl of cheery orange-colored soup to warm your tummy on a cold winter night? I only recently began to appreciate soup, having been too lazy to properly appreciate it in the past — soup isn’t often stick-to-your-ribs fare and I’m pretty side-dish impaired, as far as getting out bread or making [...]
