Hello and Welcome

 



Hello there! I’m Angela. I was born and raised in the San Francisco Bay Area, and currently live in the Pacific Northwest of the United States with my husband and our many plants.

My writing is primarily about art and creativity, and I also post simple, budget-friendly, vegan recipes every other month, just to mix things up a bit. If you would like to see examples of my work, I invite you to have a look at my portfolio, browse my shop, or view my Art page, which features a small sample of my offerings. 

If you are interested in working with me on a project, or licensing my art, please contact me via the contact form on the main page, or email me at ange.morton@gmail.com. Information regarding commissions can be found here. 

Thank you so much for stopping by!


Popular posts from this blog

Series: A Capsule Kitchen: Avocado and Chickpea Sandwich

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With summer at its peak, simple, quick, and cool foods are what I lean towards. As a born and raised California girl who now resides in the Pacific Northwest (which feels more and more like California with each passing year), I have always loved avocados. I know not everyone enjoys them, but if you are someone who does, this low-impact, healthy, delicious recipe is for you.  Ingredients Chickpeas (canned or, if you are like me and like to get the most bang for your buck, cook up a batch of the dried beans and keep them in the fridge to add to various recipes over the course of the week.) Avocado Bread (I used this homemade bread , but use whatever kind is your favorite. I also like this mixture on sourdough, as well as English muffins.) Spices These are all optional. There is definitely something to be said for simplicity, and I often refrain from using any spices at all in this recipe. When I do use them, it's typically a combination from the list below: Lemon juice Nutritional ye...
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Series: A Capsule Kitchen: Simple Vegan Pancakes

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When I first proposed the idea of making vegan pancakes a couple of years ago, my husband was a bit skeptical (which is fair, as not everything I attempt ends up being a win), but these tasty cakes ended up starting a new weekly ritual for us that we deemed “Pancake Sunday”. I make pancakes, and he selects accompanying brunch music, which is usually either jazz or classical. We slow down, catch up with each other and the news, and ease into the day.  These pancakes use the minimum amount of ingredients and are super easy to prepare. The whole wheat flour, olive oil, and absence of salt or sugar make this a healthy breakfast option (as to what you use for toppings…that may be a different story). Simple Vegan Pancakes Supplies Measuring cup Measuring spoons Mixing bowl Sifter (optional) Frying pan Spatula Ingredients (Dry) 1 cup whole wheat flour 1 tablespoon baking powder (Wet) 1 cup water 2 tablespoons olive oil 1-2 teaspoons vanilla Instructions 1. Sift flour (optional, but I do i...
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Series: A Capsule Kitchen: Minimalist Cornbread

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This simple and humble cornbread is one of my husband's favorites, so I typically bake it once or twice a week. I have it streamlined to just 5 ingredients, which are inexpensive and always on hand. Years ago, we occasionally bought cornbread, and I feel like such a sucker now, as making it at home is so easy, which is why I wanted to share this recipe for fluffy, yummy, cheap and easy cornbread.  Minimalist Cornbread Supplies 8” round baking pan Measuring cup Measuring spoons Spatual Mixing bowl Cooling rack or cutting board Ingredients ( Dry ) 1 cup all-purpose flour (whole wheat flour also works well, and gives it a bit of a rustic taste and  texture)  1 cup cornmeal 1 tablespoon baking powder ( Wet ) ¼ cup vegetable oil 1 cup water (I've used almond milk, but found water works just fine, and is much more cost-effective) Optional ingredients   Pinch of salt A drizzle of agave or maple syrup, if you like a sweeter flavor Grated vegan cheese or a sprinkling of nutri...
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