Monthly Archives: December 2012

Easy meaty pasta sauce made with bulgur wheat.  This whole grain power house is not just for hippies anymore.  Satisfying meal ready in 20 minutes.  Bulgur was suggested as a meaty substitute by a friend when I was making chili last summer, so I bought some and figured it was time I finally used it.Continue reading “Mix it in a mincer and pretend it’s beef…”

I’ve had some soy curls lingering in the pantry and I hadn’t tried them out yet.   Urban Vegan posted General Tso’s Soy Curls and it became the perfect time to try it out.  The sauce is sweet, spicy, and salty and the soy curls add just the right amount of meaty bite.  I’ll be making thisContinue reading “Urban Vegan’s General Tso’s Soy Curls”

Stewed tomatoes and Mac & Cheese.  A Delaware classic popular in school cafeterias in the 80s.  What’s not to love? No measure instant mac & cheese  Boiling water Salt Elbow macaroni ( I used 3 handfuls – made 2 servings) Non-dairy butter Non-dairy milk Nutritional Yeast Salt Onion Powder Garlic Powder 1 Can Stewed TomatoesContinue reading “Instant Mac & Cheese with Stewed Tomatoes”

Vegan Boursin that is. Miyoko Schinner’s Artisan Vegan Cheese is an interesting new challenge for making vegan cheeses at home.  Most of the basic types are derrived from a cashew cheese which includes rejuvelac.  Rejuvelac is produced by soaking sprouted grains in water for a few days.  The result is a sourish liquid that canContinue reading “Du pain, du vin, et du Boursin”