The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Artichoke Muffaleta Po’ Boys Ingredients 3 scallions, chopped 1 garlic clove, crushed 1/3 cup pickled vegetables, well-drained 1/3 cup pimiento-stuffed green olives, well-drained 1 tablespoon olive oil 1 […]
vegetarian
What Exactly is a Vegan, Anyway?
“You’ve a vegan? Does that mean you’re from planet Vega?” “So you’re one of those va-guns?” “Vegan? I’ve been hearing that word a lot lately. What does it mean?” “Do you eat fish?” “If you’re vegan you can’t have the ham, but you can have the egg salad.” “But where do you get your protein?” […]
Robin Robertson’s BBQ Jack Sandwiches
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. BBQ Jack Sandwiches Makes 4 sandwiches Ingredients 1 tablespoon olive oil 1 (16-ounce) […]
Alfredo with Watercress and Chives from Chickpea Flour Does It All
I get many requests to review cookbooks, and I usually only say yes to the vegan cookbooks. I like supporting vegan authors, and I don’t want a book full of recipes that I can’t make. (Or have to figure out how to veganize.) For these reasons, I hesitated when I was asked to review Chickpea […]
Veganism and Vegetarianism: Why we are both on the same side
I am a committed vegan and my husband and two children are vegetarians. We live in a peaceful household, where everyone’s choice to be vegetarian or vegan is respected. When we do all sit around the table to eat a meal together as a family, I make something that we can all enjoy and sometimes […]