Daddy Kool Live Series: Lights at Night

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Indifferent Kitchen: Vegan Butternut Squash Tacos

I was staring at the fridge, trying to figure out what to eat for dinner as I am not the best planner and I had already taken off my pants (they weren’t going back on, and going to Publix without them is not an option.) I had some butternut squash, green beans, mushrooms and tortillas. Well, well. Tacos again? Duh. This time is would be like eating all the vegan Thanksgiving side dishes on a soft, fluffy shell. I had an idea for an aioli sauce, but I didn’t have any veganaise. Luckily, I have super rad Facebook vegan, recipes finding friends who sent me a link for 3 homemade vegan mayo recipes. I took the first recipe and Indifferent Kitchen-ed the shit out of it and made a spicy aioli that surprised my tongue delightfully. Did I lose you? Or are you so taco crazy (like me) that you’re hanging…on…to…every…word? If you are still reading, keep going. Try the recipe (especially for people who aren’t taco crazy) and let me know how it turns out. Happy Taco Tuesday!



1/2 butternut squash, cubed (if you don’t know how to prepare one, google it)
A handful (or more, whatever) green beans
About 1/4 of a package pre-sliced mushrooms
1/2 onion
1 cup olive oil
1/2 coconut milk (you can sub for whatever plant based milk you want)
1/2 lemon juice
A squeeze (or two) of mustard
Half an avocado (and eat the other half!)
Salt, pepper, red pepper flakes, paprika, all spice, cinnamon, rosemary



Caramelize onions in one pan, season. Saute butternut squash in another, season with all spice, cinnamon, rosemary salt and pepper. Saute green beans and mushrooms after onions are finished until green beans are bright green and mushrooms are tender, add garlic. Splash in some red wine vinegar if you want. Or don’t.  In a food processor (or blender) add coconut milk and lemon juice. Blend, slowly adding oil. Add avocado, mustard and season with red pepper flakes, salt pepper. Aioli! It should be a little stiff, but it will get better as it sits in the fridge. Add squash on tortilla, then green beans and mushrooms, then onions, then aioli. Take a photo for Instagram. Eat. And never put on pants again.

Until tomorrow.



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Photos: Alaskus, Permanent Makeup, Beach Day – New World Brewery

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Indifferent Kitchen: Vegan Moroccan Chickpea Tacos

If you know me even a little you know that I am taco-obsessed. I love trying new combinations of flavors to create interesting forms of this old favorite. The evolution of my tacos  is a long one: From meat-based filler in my teens to chickpeas and other meatless alternatives in my twenties. I used to load up on cheese and sour cream and called that delicious. Now I make my own salsa, sometimes with seemingly insane ingredients, and leave out the dairy altogether. And you know what’s crazy? I don’t miss it. The idea behind my creativity is that the busier your tongue is (within reason) the less you miss the things you take out (fat, dairy, etc). (If only that worked on my brain in my personal life, too!)

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Relevant Conversations With A Toddler (That They Don’t Know Are Relevant) Part III


Me: How did you get so tall?
Monster: I just wanted to.
Me: Is that how it works? You just want to grow and you do?
Monster: Yes. Kind of, just like when you want to be a little bit happy you just do.

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Laura’s Wisdom


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Indifferent Kitchen: Vegan Avocado, Arugula & Caper Pesto

Savory, salty, creamy, fresh. Sometimes you’re just craving all kinds of weird shit, right? Okay, maybe that’s just me. But that’s how some of my favorite dishes start off. Below is my loosely written recipe for an avocado pesto. Pro tip: You should add veggies so you don’t feel like a total jerk (like I am now) after eating a whole pound of it (it’s that good). I recommend diced tomatoes, asparagus (yay stinky pee!) and red peppers.

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Because My Words Seem So Ridiculous Part 2

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Today’s Lesson


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