I started Dana’s Edible Affair in a quest to share my love for food with my family (because I’m pretty sure my sister is the only person who reads this), friends, and people who love food just as much as I do. At Dana’s Edible Affair, you’ll find a (growing) index of plant based recipes, both savory and sweet, that I’ve created from scratch or adapted from the basics. I am a firm believer that you can make just about anything taste good with a can of coconut milk.
I’ve been pretending I know how to make food since my freshman year of college. I say pretending because I just learned that I’ve been pronouncing cumin wrong for the past 5 years. A few years post tiny dorm kitchen, I mastered the art of procrasti-baking when I would eagerly volunteer to make any of my chemical engineering classmates birthday cakes. A few hours in the kitchen certainly beats typing up equations for lab reports any day. Besides, what’s a birthday without a birthday cake?
So, what do I do? I’m a fairly recent graduate from the University of Colorado where I learned to love adventure, a fresh powder day, 300 days of sun, and a good beer. I am a chemical engineer by nature and aspiring foodie at heart. When I’m not at work, I find myself cooking (well duh), biking, reading and sifting through pictures of future vacation destinations on Pinterest. Hey – a girl can dream, right?
What you can expect from my blog:
While I am a vegetarian, I cook largely without dairy and also search for egg free recipes in the kitchen. The majority of the recipes on this site are vegan, and all of them are dairy free. I like to use real, fresh ingredients in my kitchen because I like to know what I’m eating and I think you should too. If you want to learn a little more about the ingredients I use in my kitchen, click here.
I believe in gluten. You will find a few gluten free recipes in the archives though.
I hope you enjoy my site and thanks for visiting!