Category Archives: Uncategorized

So I came home to not one, but 2 new vegan cookbooks. Amazon pre-order is the way to go when you want to give yourself a gift you’ll forget about by the time you get it. Just in time for the holidays Isa’s new book Appetite for Reduction offers a whole bunch of easy recipesContinue reading “Vegan cookbooks, lip balm, rescue chocolates, cloth diapers, and River made my recipe!”

This is adapted from my high school boyfriend’s mom’s recipe for Tasty Kakes – Peanut Butter Kandy Kakes. I wasn’t sure how to handle the 4 eggs it called for, so I hadn’t attempted to veganize it before. I used 1/2 ground flax seed and 1/2 tofu for the eggs, and soy milk instead ofContinue reading “Peanut Butter Kandy Kakes”

Vegan meat and potatoes doesn’t get better than this. Seitan from the Yellow Rose Recipes and piccata from the Candle Cafe Cookbook. My summer CSA is over, so I’m using up the last of the hardier veggies. The collard greens got a bit frozen in the fridge, but turned out good. I stripped off theContinue reading “Seitan Piccata with collard greens and chive mashed potatoes”

Opulence. I has it. Oh, the sweet and smoky aroma of truffles. Real truffles are a luxury that can blow through an entire weeks grocery budget for one small piece, but using truffle oil and truffle salt amps up the flavor without breaking the bank. Decadent yet super easy, this orzo mac-n-cheese is takes aboutContinue reading “Triple Truffled Orzo Mac-n-Blue Scheese”

There is a technique when it comes to philly cheese steak making. I’ve been making them a long time and this works for all fillings. You can make it with packaged vegan deli slices (the picture on the box is not what you’re looking for in a cheese steak – see above for a realContinue reading “Totally Vegan Philly Cheese Steak”

Yesterday for World Vegetarian Day, I managed to convince a few co-workers to order vegan dim sum from Buddha Bodai in Chinatown (NYC). It was kind of last minute and the skeptics stuck to the spring rolls and fried dumplings. So I ordered a bunch of other stuff to share like eggplant with black beanContinue reading “World Vegetarian Day and Our Hen House launch party”

Just in case you’re wondering…25lbs of tomatoes is a whole lotta tomatoes. I got this copier paper sized box of plum tomatoes from my CSA, Rexcroft Farms, which held the most perfectly ripe unblemished tomatoes I’d ever seen. Not a bad one in the bunch. So how to save this little slice of summer? HomeContinue reading “Saving the bounty of summer with home canning (that’s really in a jar.)”

Oh heck yeah. The judges liked me. They really like me! The secret ingredient for Veggie Conquest 5 was basil and I threw down with an entree of some Basil Eggplant Ballz. Most everything came from the farmer’s market or my CSA and was organic. Pretty meaty for a bunch of vegetables. I made twoContinue reading “I won 2nd place at Veggie Conquest 5!”

I’ve made a lot of hummus in my day. Starting with a recipe from the original Moosewood Cookbook and moderating and using other recipes from there. I’ve used a regular blender, the vita-mix, a food processor, and a mini chopper. So it never tastes exactly the same, but it’s always pretty good. This month’s VegetarianContinue reading “Hummus tip from the Vegetarian Times”

I started off planning to make some veggie lasagna so I went hunting for the pine nut cream recipe in the Veganomicon. The pine nut cream actually goes with the Eggplant-Potato Moussaka, so I switched gears and decided to make moussaka. As instructed, I tried reading the recipe aloud three times and clicking my heels,Continue reading “Eggplant-Potato Moussaka from Veganomicon”