This blog was launched a few years ago when I moved from sea level to 7000 feet. It was an experiment to adapt my recipes to be vegan and work at high altitude. I have since moved to a different level of high altitude at over 5000 feet. In baking – this is significant. So, now I am on an adventure to modify past high altitude recipes to slightly lower and also to find new recipes to play with in my vegan kitchen. Grab a glass of milk substitute. We are in for a tasty time.