In case ya didn’t know, I live in Minnesota, and it can get a tad nippy here during the winter months. I could boohoo about that, but I don’t boohoo about that because the winter brings other pleasures. Namely, soup.
Read MoreAnd I'm happy to share with you one of my favorite ways to serve up that king of the cruciferous, broccoli. Though this recipe is one of my faves, I'd nearly forgotten it, until last week when I had to whip up something to bring with me to a queer vegan potluck. Ooh, this did the trick. And all the queers rejoiced.
Read MoreYour Mistress loves a good scone. Always have. In fact, you can find the recipe for Pop-My-Cherry Scones in my cookbook, and they are sensational. But lately, I've wanted to try my hand at veganizing a more authentic scone—rolled and cut like a biscuit. I'm quite proud of what I've come up with, and now my little sconey can be your little sconey!
Read MoreIn between creating new shows for Junkyard Cabaret, I like to get creative in the kitchen (and in the boudoir). Referring only to my culinary exploits today, I share this new recipe that's sure to hit all the right buttons for those of you who love comfort food. Umm...isn't that everyone?
Read MoreOoh, baby, have I got something nasty for you! I've veganized an old-fashioned sugar cake. This delectable sweet treat makes an appearance in my new cabaret show, Be My Nasty Valentine: Songs of Love and Liberation. Thus, I call it my "Nasty Sugar Cake." But whether or not you make it to the show, you can still have this cake for yourself—or for a lover.
Read MoreBecause it's the holidays and you've got a party to go to
Because some people think they "just can't live without cheese"
Because I needed an excuse to say, "Hey, look at my new dip pics!"
These morsels of delight have gotten rave reviews through the years. Now with this recipe, you can whip together a batch of Gingersnatch for yourself and for your many lovers whenever the craving hits. Enjoy!
Read MoreI don't know about you but if I hear one more word about this facacta presidential election I'm going to explode, and you know when I explode there's just going to be glitter everywhere. Let's avoid that mess altogether and simply appoint me queen of all time, shall we? Here's a recipe that would surely be included in my arsenal of culinary weapons for world peace. Give it a whirl and imagine yourself queen for a day. I'll even loan you my tiara.
Read MoreDarling peeps! The month of October will have me sharing my vegan pearls of wisdom with the world at large. I'll hit up two different veg fest events with a special presentation, which I'm currently calling "Compassion with a Fan Kick." Autographed copies of my cookbook will also be available.
Read MoreI just found out that Prince went to junior high and high school in my neighborhood, so ya know, I just might be living in the house he grew up in. And lord, if this is true, my boudoir could be even more of a tourist attraction than it already is. But I digress.
Read MoreSo today, I'm eating only purple foods! Of course, the only recipe I have for something purple is my divine Swoop-Me-Up Smoothie. And what better day to share it than on Earth Day? As we all know, if we want to go green, eating more plant-based foods and less meat, eggs, and dairy is one of the best ways to win the Best Friends of the Friends of the Earth Award.
Read MoreDoes anyone else get positively orgasmic to find that your local grocer carries baby lima beans in bulk, or is that just me?
Read MoreLet’s get down and dirty, folks. By that I mean let’s make some jambalaya. What did you think I meant? You dirty birdie, you think you know me so well.
Read MoreHere’s my quick and easy recipe for veganized eggnog. The ingredients are very wholesome, yet you’ll find it to be rich and creamy, much like the eggnog you grew up slurping.
Read MoreIf you want to be a voice for the animals during the holidays, consider how you can most effectively do that. In my experience, just being present as the joyful, compassionate (and devastatingly gorgeous) creature that I am, I can create positive experiences for others around the image of veganism.
Read MoreAfter a whirlwind month of performances, I'm turning the page and taking some time to spread the gospel of my snazzle-frazzle cookbook, Mistress Ginger Cooks!: Everyday Vegan Food For Everyone. Get the scoop on where I’ll be heading with cookbook in tow!
Read MoreHappy Pride, darling peeps! I hope that you are finding wonderful ways to celebrate our diversity with love, love, and more love. I can think of no better way to fuel my marathon of Pride activities than with a Brazilian Rainbow Platter. *Includes video demo for Brazilian Black Beans
Read MoreThe month of June makes me think of many things: frolicking in a pink polka dot bikini, cavorting with burly truckers in the bushes, but most of all having my way with an avocado. What can I say? The warmer weather just makes me yearn to do things with the gorgeously green, fatty fruit. Namely, guacamole.
Read MoreTo inaugurate my blog, I’m giving you a glimpse inside my culinary oeuvre. For those of you who aren’t familiar with the word “oeuvre” and are hoping that it’s a fancy French word for underpants, guess again. I’m speaking of my body of work. Again – not talking about my bodacious body. I’m talking about my bodacious cookbook, Mistress Ginger Cooks!: Everyday Vegan Food for Everyone.
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