Category Archives: Uncategorized

I was recently in London and had the opportunity help a friend with a boutique Italian wine tasting.  We made this easy and delicious bean dip on garlicky toasts that was a big hit with the sippers.  Pair with your favorite white wine.  I’ll be having this with a 2012 St. Helena Riesling from myContinue reading “Simple summer bean bruschetta”

My CSA has started, yay!  Surveying today’s haul: it’s kohlrabi, red leaf amaranth, peas, spring onions, collard greens, fruit share is strawberries, and I got crimini and shitake mushrooms as add on extras. I’m determined to plan better to get the most out of the veggies.  I start by looking at what I won’t use andContinue reading “Fresh Vegetable Tofu Scramble Collard Green Burrito”

This week the seitan special at Sweet Grass was a steak rather than slices. Really good, but different.  I once got some gluten cubes from the H Mart (Asian market) that were similar to this.  It’s almost bread, but a meaty chewy gluteny savory bread.  Don’t get me wrong, it’s good but different from theContinue reading “More seitan at Sweet Grass”

Finally, my local veg friendly restaurant in Tarrytown, NY, Sweetgrass, has a seitan dish. I was expecting more of a “steak” but this thinly sliced seitan served it up with flavor.      Sweetgrass has also refined the Vegan Shepherd’s pie.  The mashed potato crust is perfectly crisped and the meaty jackfruit gives it authenticContinue reading “Sweetgrass Seitan and an evening with Rick Springfield”

I suppose I needed a jump start on a new post, so this mornings “bird rescue” fits in well.  I was doing laundry in the complex and heard some banging in the gutters.  I peeked into the part where the drain and the gutter meet and thought I heard some movement, then nothing.  So IContinue reading “My neighbor just saved a bird and I made some vegan reuben bites”

I think I invented something here…this salsa is not exactly made with shamrocks, but features tomatillos and clover sprouts.  I have no idea why I don’t have a jar of salsa somewhere in the pantry, but if I did I wouldn’t have had to make something awesome up to top my rice bowl. Languishing inContinue reading “Fresh Green Clover Sprout Salsa”

Scrapple.  The mid-atlantic region’s contribution to breakfast food.   Even among aficionados, there is great contention over brands.  We always had RAPA in my house and my dad had a special technique including timing, and using the right pan and lid to get the perfect crunch on the outside, leaving the middle warm and soft.Continue reading “2013 Mofo 15 – Vegan Scrapple”

Give into your cravings and still keep it vegan.   I wanted to try the Daiya slices, so I was initially thinking Reuben, but swapped the sauerkraut for some cornichons and voila Cubano.  Melty goodness.  Yum! I like to keep some crusty country bread in the freezer, so toastiness is the way to go with this.Continue reading “2013 Mofo 14 – Vegan Cubano Sandwich”

Yes, potage is just a fancied up word for soup.   Here’s my secret soup that’s not really a recipe.  For me, potage always starts with potatoes.  I’ve been making this for a long time and I think I first made it when I got the vita mix.  I do remember early on I madeContinue reading “2013 Mofo 13 – Potage with black garlic”

It’s the moment you’ve been waiting for…I have The Official-Unofficial Vida Vegan Con 2013 Cookbooklette complied and illustrated by Amey Matthews, SIGNED by all the contributing recipe authors, and ready to give away.  Just leave me a nice comment and a way to contact you if you win. That’s it!  Even better would be if youContinue reading “2013 Mofo 12 – Giveaway: The Vida Vegan Con 2013 Cookbooklette”