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 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 MoreKimchi Bokumbap
Bokumbap is a category of Korean cuisine that includes different varieties of fried rice. Possibly the fastest, easiest and cheapest of those varieties is kimchi bokumbap. What's that you say? You don't think kimchi can be vegan? Think again!
Read MoreSour Cream Seitan Enchiladas
Although I was a transplant, growing up in an area where "TexMex" food is serious business left its mark on me. I still remember my first night in the south, having made the long drive with my family from the northeast shores at the tender age of 7, to a chain restaurant called "Pancho's Mexican Buffet". We were convinced this place was an exemplary source of real Mexican food, served cafeteria style, complete with a soft serve ice cream machine and little Mexican flags on the table that you can raise whenever you wanted a waiter to show up.
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 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 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 MoreThanksgiving Stuffed Acorn Squash
My favorite part of Thanksgiving has always been my mom's stuffing recipe, which has been passed down through generations. I've veganized it (with a few additions of my own of course) and prepared it in a number of different ways over the years. One of my favorite applications is stuffed acorn squash. It makes a beautiful addition to any Thanksgiving table.
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 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 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!
Read MorePulled Seitan Barbecue
For this adventure, we're making our own barbecue sauce! If that sounds a bit extreme, you can always use the store bought kind instead, but then you'll miss out on all the fun.
Read MoreSeitan Chilaquiles
Chilaquiles are traditionally a brunch dish made with last night's leftovers. We love them so much, we think they're worth making from scratch and having for dinner! Once you give them a try, I think you'll agree.
Read MoreSesame Tofu
Sweet and sticky sesame sauce is one of my all-time favorite (American style) Chinese food incarnations, but I’m not comfortable ordering it in restaurants because it often contains chicken stock. Luckily, sesame tofu is pretty easy to make at home.
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