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 MoreGrilled Tofu Pesto Salad
Sure, pesto is a classic pasta sauce, but did you know it also makes a great salad dressing? Bursting with fresh basil, homemade pesto is a special summer treat that can be whipped up in a food processor. Combine it with grilled tofu, sweet new potatoes and juicy cherry tomatoes and you've got yourself a refreshing meal that highlights some of the best offerings of the season.
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 MoreSeitan and Roast Potatoes With Mustard Sauce
"I'm a meat and potatoes kinda person." That's a thing people say, isn't it? I suppose it's to let others know that they're approachable and down-to-earth. Well, are you a meat and potatoes kinda person? If so, you'll love this dish. If you're not, you'll still love this dish because it has a subtle French twist - just a small eccentricity in the form of a tangy, creamy mustard sauce. Everybody wins!
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