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 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 MoreIrish Cream
You guys are not going to believe how easy it is to make your own vegan Irish cream at home. Seriously, you can throw this together before a party or even during a party. With just a few pantry ingredients and a blender, it's ready in minutes.
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.
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