The pungent ground ginger cooked into coconut milk to flavor these ultra creamy Spicy Ginger Truffles elicited this comment from my friend Lisa Pitman, an accomplished cook from Toronto: “Not only are these exquisite, they are perfect for sharing when you want to spice things up with a certain someone.” How you spice things up […]
vegan recipe
Recipe: Chipotle Tempeh Pizza with Herbed Cashew Cheese
Many people have told me that they couldn’t go vegan because they couldn’t give up pizza. I usually respond by telling them that I eat pizza all the time. “Yeah, but it’s not the same”, is usually their response. The truth is it’s not. When I was an omnivore, I used to eat pizza that […]
Recipe: Tempeh and Wild Mushroom Fricassee
It is cold here in New Jersey, and I’ve been craving warming comfort foods, like this Tempeh Fricassee. For those of you unfamiliar with tempeh, it’s a traditional Indonesian food made with soybeans, and it’s perfect for use in recipes that usually call for meat. Since tempeh is fermented, people have told me that the […]
Book Review, Recipe and Giveaway: Keep It Vegan
I hadn’t heard of Áine Carlin before I was asked if I wanted to review her cookbook, but now that I’ve spent some time cooking with her new book Keep It Vegan: Over 100 Simple, Healthy and Delicious Dishes, I wish I had gotten to know her sooner! If you haven’t heard of her either, […]
Recipe: Mushroom Stroganoff
This is traditional stroganoff, minus the cow. The sauce is creamy and tangy enough and the mushrooms are meaty enough without the need for animal products. All that and, to boot, this meal can be on your table as soon as your pasta is cooked. Mushroom Stroganoff Ingredients: 12 ounces linguine 3 tablespoons olive oil […]