Monthly Archives: August 2015

I almost missed this on the menu.  Vegan cheese steak?  Done. The waiter promised to try it, so I’m reposting to their Facebook page. Perfectly meaty seitan with melted Daiya and mildly spicy sauce. Sweetgrass has always been veg friendly, and has amped up the vegan dishes on the regular menu.  This one is aContinue reading “Vegan Cheese Steak Sandwich at Sweetgrass”

The secret ingredient is cashew cream, but I’ll get to that in a minute. When my first world complaint is that there’s simply too much broccoli in my CSA share,  it’s time to make soup. Soup is always about the ingredients and the fresher the better.  A few simple tricks can make this an almostContinue reading “Too hot to cook? Cold summer vegetable soup.”

Here’s my iron chef sushi submission.  Weirdly it’s the tomato that’s the oddball ingredient as the bacon is tempeh, and avocado (swapped for the lettuce) is a fairly normal American sushi roll ingredient.   Topped with a vegan mayo mixed with some sriracha.   I brought the rice cooker into the office and made thisContinue reading “BLT sushi rolls”