Author Archives: Jennifer Lynskey

Determined to eat some actual vegetables, I stopped into Whole Foods on my way home from work. I was a little unsure what to do with the ramps, so I roasted the bottom oniony part and sauteed the greens with some red swiss chard.Roasting with the bits of ramp are asparagus, fennel, green beans, andContinue reading “Spring veggies – Ramps & asparagus”

OK, so scratch that New Year’s resolution where I blog about things other than tofu rancheros and vegan cheesesteaks. The cheesesteak is what I’m havin’ for dinner and I felt the need to chime in with a post. It’s my usual cheesesteak technique, but with naan/pita bread (seriously, it’s both.) I can’t always find theContinue reading “Cheesesteak Gyro”

I really should be cleaning up the giant mess I made in the kitchen, but instead I feel like gloating about my silver medal performance at Veggie Conquest 6. Veggie Conquest is a NYC based vegan cooking competition based on a theme ingredient and takes place every few months. This is the 5th event I’veContinue reading “I won 2nd Place at Veggie Conquest 6! Kale battle”

Now, I’m not going to tell you this rivals a pizzeria pizza, but it’s vegan and it came from the freezer. For a frozen pizza, the Tofurky Pepperoni is quite tasty. Not a microwave pizza, but 12 minutes in a 420 degree oven and you’ve got yourself a nice lunch for a rainy Sunday. It’sContinue reading “Darn good freezer pizza – Tofurky Pepperoni Pizza”

There was a pasta dish on the cover of Vegetarian Times in 1997 that featured black beans and cilantro with pasta. I’ve long since purged the magazine, but I was trying to get something similar. Here’s my faked version:Beany burrito pasta – 2 servings 4 oz angel hair pasta (approx 1/4 package) 1 tsp oliveContinue reading “Can’t decide on Mexican or Pasta? Have both…”

More bean cutlets. January is now officially the month of the bean cutlet. The one on the left is sun dried tomato and the one on the right is porcini mushroom. OK, I agree they look the same, but both have a nice subtle taste of their signature ingredient Sun dried tomato cutlet 1 cupContinue reading “Month of bean cutlet – Sundried Tomato and Porcini Mushroom”

Yup, it’s yet another variation of the vcon chickpea cutlets. This time it’s black-eyed peas and mazoh. Red swiss chard with lemon tahini miso sauce, mashed potatoes, and skulking in the back of the photo is a portabello mushroom with Penzey’s Chicago Steak Seasoning. Black-eyed pea and mazoh cutlets 1 cup cooked black-eyed peas 1/4Continue reading “More experiments in bean cutlets…Black Eyed Peas and Mazoh”

Technically the office was open today, but I really needed a snow day. Justifiable since I couldn’t actually get out of my apartment until someone came by to shovel the snow from my blocked doorway. Anyway in between cleaning out the pantry and reading some Chelsea Handler, I thought this scene (me in my PJsContinue reading “Snow Day! Warm up with a vegan hot toddy.”

Happy New Year everyone! So far I’m making good on my resolution to blog more which means I’ll have to make stuff other than tofurky cheesesteaks and tofu rancheros to keep you interested. Experimental cooking also helps with 2 other resolutions of eating better and taking my lunches to work. We’ll see how long thisContinue reading “Black bean & black olive cutlet”

Things I’ve never made before: pate, chestnuts, and lentils. Here they are all fancied up together into a rockin’ appetizer. It’s the chestnut-lentil pate from the Veganomicon. Couldn’t be easier and is really quite sophisticated and yummy. Bring this to your next holiday soiree. The best vegan pate I’ve had is faux-gras made by Ella,Continue reading “Great pate, mom, but I gotta motor if I wanna be ready for that party tonight…”