What is Snakepit? Snakepit is a daily three-panel autobiographical comic done by Ben Snakepit (Austin, Tx based punk rocker). It is one of my favorite comics and one of the longest running autobiographical daily comics that I know of. Ben used to print them up in a quarterly zine but now they are published once a year as a book. I just got my copy of Snakepit 2008 in the mail this week and I wanted to do a recipe out of it. One of Ben’s favorite foods is migas and it is referenced in this years comic. I had no idea what the hell migas are prior to reading the book but I was interested in them since he spoke so highly of them. Turns out they are some type of Mexican egg dish; which is super easy to make vegan (hello tofu scramble). You can find out more about Snakepit here.

Vegan Migas
Prep time: 30 minutes
Yields: 2 servings

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I have always enjoyed St. Patrick’s Day; not just because of the green beer. My family on my Father’s side is Irish; so I grew up having wonderful family gatherings every St. Patrick’s Day. The cute little wall hanging pictured above was my Grandmothers’ and she was the one behind most of the cooking at these gatherings. My Grandmother passed away many years ago and since then I have become vegan; so my St. Patrick’s Day are very different than they used to be. Most people associate corned beef as the staple of St. Patrick’s Day; I can say that I was never really into it and I certainly don’t miss it . There are so many Irish recipes that are easily made vegan. This year I decided to have dinner with my parents and I made Irish Soda Bread to share. I also cooked cabbage, potatoes, carrots, and an onion in Better Than Bouillon’s savory broth. Dinner was so yummy that I forgot to have a green beer!

Vegan Irish Soda Bread
Prep time: 1 hour
Yields: 1 medium sized loaf
Preheat oven to: 375degrees Fahrenheit

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Recently when talking with some friends, I was shocked at how many of them didn’t know how to roast garlic. It’s not rocket science at all and I honestly the don’t know because they never tried. Garlic (especially roasted garlic) is one of my most favorite ingredients to use when cooking. I plan on putting it in many of the recipes that I will be posting in the future; so it’s best if I get it posted early. You can make more than one bulb at a time; just add 2 teaspoons of olive oil to each bulb. You can use roasted garlic as a topping for pizza or bruschetta. You can even eat it by itself; I just don’t suggest eating more than one bulb at a time (unless you want to reek of garlic for a week).

Roasted Garlic
Prep time: 1 hour
Yields: 1 garlic bulb
Preheat oven to: 400F degrees

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It seems like everyone I know this winter season has been getting sick; including myself. I don’t get sick too often but when I do all I want to eat is a classic vegetable soup. This recipe is great because it gives you enough servings to make it once and be set to sit in bed and do nothing but rest. Try this recipe out even if you aren’t sick because it is a pretty classic soup that even meat eaters like. Enjoy!

Classic Vegetable Soup
Prep time: 1 ½ hours (between vegetable prep and cooking)
Yields: 6 to 8 servings

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Nothing beats baking up a batch of muffins to share with friends. I have been going on a bunch of mini roads trips lately with friends to watch roller derby matches and these muffins are a road trip classic.

Strawberry and Blueberry Muffins with Lemon Zest
Prep time: 1 hours
Yields: 12 muffins
Preheat oven to: 400F degrees

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