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.
Read MoreFall Soup
As the season draws to a close, I find myself eager to snatch up the last of the fall goodies at the farmer's market before it's gone until spring. This soup gives me a good excuse for that, and, in keeping with my newly-founded tradition of dedicating soups to people I know, this one goes out to my friend, Kate.
Read MoreGlazed German Apple Cake
I once had the great privilege of visiting Germany, and while I was in Munich, I sampled a cake I saw in a number of bakery windows. It was bursting with a multitude of luscious apple slices that were barely held together with a dense, lightly sweetened dough.
Read MoreSeitan Normandy
In our house, this dish signifies the beginning of fall. It's named after the Normandy region of France which is famous for (among many other things) its apple brandy. The brandy, called Calvados, is also named for the region in which it was first distilled centuries ago, and continues to be made there. Although Calvados has many applications, both sweet and savory, in food or drink, this one is by far my favorite.
Read MoreDeluxe Broccoli Salad
I've "fancied-up" this potluck classic by giving it lots of extra flavor while still keeping it quick and easy to prepare.
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