My first attempt at Indian cooking was a bit of a farce. It took me 5 hours to make a batch of samosas flecked with burnt mustard seeds and encased in tough, chewy pastry. As my husband and I sat down to a midnight dinner, you couldn't have convinced me that Indian cooking could be simple or easy. Little did I realize that samosas aren't exactly the easiest dish to tackle as a beginner, not to mention the fact that the recipe I was using was pretty unauthentic to begin with.
Read MoreRoasted Tempeh and Cauliflower With Meyer Lemon Aioli
Meyer lemons are a fun way to add variety to your cooking in the cold weather months. They're usually available from late fall through early spring and are becoming easier to find at conventional grocery stores. They're smaller than your standard lemon, have thinner rinds and are slightly sweeter and less acidic. I came up with this recipe to make use of them in a savory fashion, and it's become one of my favorite meals.
Read MoreMulligan Stew
It is believed that Mulligan stew was a creation of American hobos around the turn of the century. It was a community dish formed by whatever people happened to have on hand. Now that traditional hobo culture is not so prevalent in America, Mulligan stew has come to resemble Irish beef stew with an American bent. This version uses seitan in place of beef, beer with the broth, and is chock-full of root vegetables. Once again, I will be dedicating this stew recipe to an important person in my life. This time, it's my little brother, Ben.
Read MoreRetro Seitan and Broccoli Casserole
It's been a while since we've had an adventure on this blog, so this time we're taking a journey into the past. You shuffle in through the front door after a long, wintery day of school. Tossing your backpack aside, you follow tempting aromas into the kitchen. Your mom pulls open the oven to reveal a warm, creamy, hearty....casserole!
Read MoreSeitan and Dumplings
This recipe is based on possibly the most famous stew in the southern United States. It's the kind of dish that is passed down from generation to generation, creating feuds between families over minor variations, such as flat or fluffy dumplings (fluffy) and broth base or cream base (broth). Having come from the northeast, where the gravy is always brown, I never knew much about this stew before I met my husband. That's why, as part of the tradition I've started on this blog, I'm dedicating this recipe to him.
Read MoreStir Fried Tempeh With Baby Bok Choy and Shiitakes
Another favorite cold weather vegetable of mine, baby bok choy, is a type of Chinese cabbage. Its tender and flavorful stalks have made it somewhat popular in American supermarkets lately, and I've had no trouble finding it when it's in season. Like many greens, baby bok choy is high in calcium and has lots of other nutritional benefits. It's also quite yummy in stir-fries!
Read MoreBread Pudding
Bread pudding is one of those dishes you're supposed to make with leftover food, but if you crave it when the weather's cold like I do, I see nothing wrong with picking up a baguette while you're at the store and leaving it out overnight.
Read MoreChipotle Barbecue Baked Beans With Tempeh
I know barbecue baked beans are something people usually eat in the summer, yet I can't help but feel like they make the perfect winter dish. They're warm, hearty and spicy...what else can you ask for on a cold day?
Read MoreFestive Winter Fruits and Veggies With Tempeh Bacon
Vegans and those who cook for them tend to assume that vegan cuisine has to be new, weird and non-traditional. Sometimes this expectation is also an excuse to use off-season ingredients. I'm a firm believer in seasonal cooking, and I see no reason why holiday dishes should be any different, particularly if you're looking for traditional flavors. The roasted fruits and veggies in this dish are not only seasonal and nutritious, but tasty enough to appeal to any hungry traditionalist, vegan and omnivore alike.
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