Those little bits on top are pieces of candied bergamot peel! Don't they look like little gold nuggets?

Check out my latest vegan recipe on Food52! So proud of myself. As far as I can remember, this is the first Baking Wishlist post I have followed through on. I am proud of myself, and exhausted. The prospect of manifesting every wild culinary idea that crosses my mind is, at best, terrifying. Signing off.

Thank you to Sarah Peltier, Pine Box Rock Shop, the vendors, and the shoppers who made the Vegan Shop Up such a lovefest. Between slinging mac ‘n’ cheese and finding excuses to leave my table to find snacks, there was little time to document the festivities. But a few favorites can be seen above.

If only there had been time to visit every vendor and sample every delicious morsel.

The first moments were torturous–after all the vendors had set up, but before the rush of shoppers had descended. Rows of flaky, golden brown croissants–still puffed from the oven–were neatly arranged in rows on the Champs Bakery table.  Glistening raw chocolate truffles caught the midday light from a nearby window and distracted me as I rushed past the One Lucky Duck station. Rumors of a six-foot long sandwich somewhere in the back room circulated. But as a vendor, I was preoccupied with my own setup, and had to wait to dive into the cornucopia of hard-to-find, here-today-gone-tomorrow goodies.

From Vegan Bodega’s Bee-Free Honey to Gone Pie’s amazing Gluten-Free Chocolate Chip Cookies, all my one-of-a-kind favorites were there. In addition, there were some amazing newcomers, including the most beautiful handmade sprinkles you have ever seen–naturally colored AND flavored–from Scintilla Microconfections….and the most happenin’ party my mouth has had all year provided by a Dark Chocolate Mint Cake Bite from Cake Bites NYC.

If only Valentine’s Day happened every month.

(Photos of my mac ‘n’ cheese and sweet treats coming soon.)

A few years ago, my friend Sara contacted me from India. Her urgent message was about Bhagsu cake, a dessert she had tried and become completely enraptured with. She insisted that I re-create it for her Stateside so that she could prolong the joy even after her trip was over.

After some research, I found out these cakes are a localized version of a UK-born dessert called Millionaire’s Shortbread. It is really popular in Bhagsu, so they must really know what they are doing. Maybe it has something to do with those sacred cows.

This week’s Food52 contest is ‘Chocolate and Spice.’ The first thing that came to my mind was an idea I’ve had to inject some more Indian flavor into this otherwise traditional dessert that consists of three simple layers: shortbread, caramel and chocolate. Since my holiday confection’s class, I’ve had a handle on vegan, coconut-based caramel. The cookies I use for my cheesecake crust are perfect for the bottom layer, and have the added bonus of being gluten-free. The chocolate is a no-brainer. So, my goal is to get through the Vegan Shop-Up this weekend, complete my special Valentine’s orders, and somehow have a recipe submitted before the Wednesday deadline! Stay tuned.

1. You will save money. Spend it on a bottle of good, Sicilian olive oil. Or some smoked paprika.

2. You will be cleaner. By minimizing waste, you make the world a cleaner place.

3. You will have something in common with celebrity chefs. Paper towels don’t exist in fine dining restaurants. Side towels (thin, cotton cloths) are used to clean spills, disinfect surfaces, dry hands, pad cutting boards, handle hot pans–and then simply get thrown in the wash with other linens. It’s no accident that their food tastes better.

4. You will broaden your horizons. I have coconut kefir cheese wrapped in a side towel draining on my kitchen table right now. This would not be possible with a paper towel.

5. You will be a trendsetter. Paper towels are so 1997. And the alternatives are so stylish.

6. You will chose quality over quantity. Chances are, if you’re wasting paper, you’re also wasting food. By using less, you will have more resources for a higher quality of life. Make less food. Make better food. You’ll eat it all!

7. You will do Grandma proud. She makes the best food in the world. It’s no wonder. Look back at pictures of 1950′s kitchens. Notice what’s missing?

8. You will be less like McDonald’s. Haste makes waste. Slow down and put some soul in your food.

9. You will put more love into your food. By taking the well-being of the Earth, all it’s critters, your descendants and–most importantly, yourself–to heart.