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A vegetarian living in a meat-eating world. Vegetarian recipes, restaurant reviews, and articles.
I’d like to take you on a little journey. A little journey through The “New Age Vegetarian Cookbook” printed in 1980 by The Rosicrucian Fellowship out of Oceanside, California. Sit back, relax and enjoy the ride as this cookbook i (read full article)
Entertaining with Cranks. Yes, that’s the name of this cookbook that I almost overlooked at a library book sale. It’s not until I saw the teeny-tiny subtitle, “Creating Sensational Meals the Vegetarian Way” that I knew I found (read full article)
Deborah Madison’s Vegetarian Cooking for Everyone seems to peek out on many a vegetarian, and non-vegetarian, cookbook shelf. It is probably so ubiquitous because it’s one of the best vegetarian cookbooks out there featuring great recipe (read full article)
Here we go – it’s The Best-Ever Vegetarian Cookbook. Wait, hold on there…what makes you, the cookbook author, the one to self-proclaim that? If it’s going to be the “best ever” then: I want full color photos of (read full article)
The title of my next cookbook is a novel in itself: From a Monastery Kitchen: A practical cookbook of vegetarian recipes for the four seasons complete from soups to desserts with breads. This cookbook, written in 1976, was inspired by a visit to a m (read full article)
And now, we come to the end of the Vegetarian Giro d’Italia and our Last Supper. (Appropriate as Leonardo di Vinci was a vegetarian.) It’s been a race of ups and down, surprises and nail biting stage wins. So, it’s time to celebrat (read full article)
The Giro continues on in Italy, as does the tour of Italian food. I know it’s been a couple of days since I’ve posted but I figured that if the GC bigs can take a break so could I. Or, should I say, “ex-bigs”? (Thanks, gavia! (read full article)
The Giro brings us into the Lazio region, which is dominated by Roman influence. Roman cooking features cheap, simply prepared, no frills food as, historically, eating was out of necessity. The cuisine features influences from various cultures, cu (read full article)
The Giro takes us into the region of Tuscany for the next couple of days. We transition from the Piedmont region, where dishes feature heavy peasant food, to an area where simple dishes are king. Sauces and garnishes are used in a way that do not ma (read full article)
Finally! We made it to Italy! We start out in the Piedmont region where the team time trial (TTT) takes place. The TTT requires heavy work which requires a heavy meal. It’s a good thing because in this region the cuisine is inspired by farmers (read full article)
Today was the last stage in The Netherlands so I’m rounding out the recipes with a hearty soup called Seitanstoofpot with Beer. This dish was created to honor International Labour Day on May 1st, so it’s a Dutch homage to hearty factory (read full article)
The Giro d’Italia begins today with an exciting burst of energy and lands us first in The Netherlands. That’s ok…shake it off. It’s a bit confusing because I know you were expecting an Italian recipe. However, the time tria (read full article)
Served over rice, this spinach moong dal soup becomes a hearty, soul-warming meal. In fact, this dish straddles the the line between soup and an entree. Also, according to the in-house taste tester these lentils were even better the next day. By the (read full article)
These little spinach gnocchi, served with a light tomato sauce, were as fun to eat as they were to make. Yes, you get to make your hands all gloppy when making the gnocchi. The nice thing about this recipe is that you can make the mixture ahead of (read full article)
Even before putting the sauce on the crispy tofu I kept popping them in my mouth. The tofu was fabulous on it’s own but was taken to another level once I added the sauce. The sauce is deep in flavor and unique in taste. However… How many (read full article)
Inspired by St. Patrick’s Day, I dug into my archives to find this Guinness Bangers and Cheesy Onion Mash recipe. Just don’t forget to leave some Guinness to toast with. Oh, wait, I remember who I’m talking to…you’ll ha (read full article)
My bamboo steamer kept whispering to me every time I walked by it, “Use meeee. Use meeee.” So, finally, I listened and grabbed it off the shelf. Now that the steamer was down on the counter, I knew wasn’t in the mood for an Asian d (read full article)
Although there are many steps to make this dish, they are all easy to do. In the end, you’ll be rewarded with an interesting twist of flavors from the fresh tomato sauce and the Asian-influenced flavor in the tofu marinade. But, be forewarned, (read full article)
For those that don’t really dabble in soy based ingredients, this recipe might take you out of your comfort zone but it’s well worth it. It involves two ingredients – tempeh and tamari – that just from the mere mention of the (read full article)
Nothing says comfort food more than a plate of pasta that’s steaming hot and right out of the oven. This broccoli and ricotta stuffed manicotti is kicked up a notch by a flavorful, yet oh so easy to make, homemade tomato sauce. The filling is (read full article)
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