Broccoli rabe is one of those fun "new old" vegetables that have started becoming popular in farmer's markets and natural food stores. It has been a feature of cuisine in Italy for quite some time (where it is called rapini) and is just now making its way into trendy American dishes. Although it has little florets that resemble broccoli, it's actually related to the turnip. Broccoli rabe is also more tender than broccoli and has a spicier, earthier, dare I say, more exotic flavor. If you're looking to try out a new vegetable (that really isn't all that new) give this casserole a shot.
Read MoreRhubarb Sweet and Sour Tofu
If you're a fan of rhubarb, you likely look forward to rhubarb season with cravings for pie, cake and crumble. Although rhubarb makes wonderful desserts, its savory applications are often overlooked. Rhubarb can actually be used in any context where a little tartness is needed. Here, we'll add it to a Chinese classic: sweet and sour sauce.
Read MoreSeitan Romesco With Roasted Potatoes and Leeks
Calçotada is the name of a spring festival in Spain that celebrates an oniony-type vegetable known as the calçot. Great quantities of calçots are grilled and then served with romesco, a sweet and savory pepper sauce. In my part of the world, there's an oniony-type vegetable that closely resembles the calçot. It's called a leek, and it's also widely available in the spring and fall. This recipe uses leeks, but it's inspired by the Calçotada's marriage of caramelized, roasted onions with yummy pepper sauce.
Read MoreGreek Orzo Salad
Like a lot of folks, I tend to gravitate toward lighter foods as the weather warms up, moving away from hot soups and stews to sprightly salads. Yes, I know...the s word. Vegans can be wary of salads because omnivores assume they're all we eat, and omnivores are wary of salads because, well, I'll admit they can be boring and unfulfilling. Obviously, it doesn't have to be that way.
Read MoreAgave Glazed Golden Stir Fry With Tofu
It took me years to learn how to make a decent stir fry, and even now the ones I cook come nowhere near the quality of those made at my favorite Chinese restaurant. It truly is an art, and many people end up overcooking everything into a mushy, soggy mess.
Read MoreTofu Scramble Ranchero
A popular Tex-Mex breakfast, Huevos Rancheros, means "Rancher's Eggs" and typically consists of tortillas covered in fried eggs and spicy tomato sauce, sometimes with beans. My veganized version of this recipe turns the eggs into a yummy, protein-filled tofu scramble that is perfect for waking up and getting energized in the morning. It also makes a great breakfast-for-dinner.
Read MoreWhite Chili
I decided it was time to inaugurate the first soup recipe on this blog, and with the weather turning colder and colder, a chili seemed like the best choice. I've also decided to start doing something new. From now on, I will dedicate each soup recipe to someone awesome in my life.
Read MoreBlack Bean Empanadas
Finger foods are great. They're convenient, there's less silverware to wash, and people don't shake their heads at you if you eat them while standing up and walking around. This is why finger foods are well respected at parties. So, for you, I present a party-sized recipe of yummy, spicy veggies in a delicate, flaky pastry. Let's make some empanadas.
Read MoreThai Green Curry With Kermit Eggplants
The aptly named kermit eggplant is a farmer's market favorite that's delicious and fun to cook with. One of its best applications is Thai green curry. Thai curries are notorious for requiring long lists of ingredients, but if you're willing to use a prepared curry paste, it turns out it's actually pretty easy being green!
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