You never know what could be lurking in store-bought veggie burgers. What exactly is modified cellulose? Where does caramel color come from? Should we be eating l-cysteine hydrochloride? I recently discovered a new brand of veggie burger that I really liked, only to discover that the third ingredient listed on the package was oil. That’s […]
vegetarian recipe
Recipe: Buffalo Cauliflower Bites
I know, I know. Just about every vegan blogger has a recipe for Cauliflower Buffalo Bites at this point, so this is nothing new. I have been faced with the task of creating five different canapés for a Rouxbe project, and I wanted to try my hand at these spicy snacks, since I’ve never actually […]
Recipe: Vegan Maamoul (Date-Orange Stuffed Cookies)
Plump, tender cookies filled with a sweet and spicy mixture of dates, orange, and ginger. These vegan treats have no refined sugar and just a touch of coconut oil. Vegan Maamoul Filling: 1/2 pound pitted Medjool dates, roughly chopped 2 Tbsp. fresh orange juice, or water pinch sea salt 1″ nob of fresh ginger, grated […]
Kung Pao Roasted Veggie Pasta
I love all things Chinese food, but had never tried Kung Pao anything before. Mainly because I am a picky (ie. wussy) eater and I don’t like trying new things, especially if I’m told that they are super-spicy. I want to enjoy eating my food, not drowning my mouth in ice-cold water. But I had bought […]
Recipe: Slow Cooker Tempeh Braised with Figs and Port Wine
Looking for a sophisticated dish? Well, look no further than this recipe from my first book, The Vegan Slow Cooker. This recipe combines the complex flavor of port wine with fresh figs and nutty tempeh. Serve over mashed potatoes with roasted asparagus for a meal that will wow the toughest critic. Slow Cooker Tempeh Braised with […]