Anyway, moving to the topic of food, this is a recipe that I made over the weekend, so that I’d have it for Jan 1... Read More
Main Dishes
I’ve made a lot of vegan cheese sauces and mac n’ cheese sauces in my day. I’d venture to say that this is my... Read More
This dish isn’t quite pasta salad, and it isn’t quite a traditional pasta, either: it’s something in between. The vegetables get roasted as you’d roast... Read More
I’ve mentioned in past posts that I love adding tofu to rice & beans: it gives the dish extra plant protein, heft, and texture. In... Read More
To make the dish, you start by sautéing shallots, garlic, and—if you like—your favorite vegan meat/sausage. I used Beyond Meat beef crumbles, but any vegan... Read More
I’ve been thinking about the combination of roasted sweet potatoes and apples in a stuffing dish since I made this hash. I’ve got a huge... Read More
There’s no shortage of ways to add creamy texture to vegan soups. You can use whole cashews, cashew cream, a non-dairy milk, or even nut... Read More
Other things I love about this supper: umami from the mushrooms. A splash of white wine (optional) if you’re feeling kind of fancy. And the... Read More
I still use the stovetop, though, to sauté other ingredients. Shaved Brussels sprouts for a little green, onions for savoriness and flavor. And Super Firm... Read More
So, last weekend, as a part of my usual batch cooking frenzy, I decided to try adapting the chana masala recipe to be slow cooker... Read More