Hoisin Sloppy Joes. Made with textured vegetable protein (TVP). It happened. An old dog learned a new (to me) trick. In general I resist the super-processed ickiness of faux meats, and find the price of things like commercial plant-based 'ground round' an affront to my sense of … [Read more...]
Meatless Monday: Vegan Stuffed Peppers
Once I participated in an online learning program that took place in a virtual world. Absolutely not my kind of thing at all, so I created a short, bald avatar who navigated barefoot through this imaginary digital land filled with impossibly tall, svelte and chiseled … [Read more...]
Meatless Monday: Walnut Feta Pasta
I don't cook a lot with nuts: 1) because they are often crazily expensive right now, and 2) because most local schools are nut-free zones so anything made with nuts can't be sent as lunch leftovers with the kids. It's a shame, because nuts are a good source of protein, healthful … [Read more...]
Split Pea Barley Stew
You might be surprised to learn that barley is one of the oldest of the world's cultivated grains, and that it is the subject of a large amount of lore. From Demeter (the Roman goddess of agriculture), whose name many believe to mean ''barley mother", to varied numerous Biblical … [Read more...]
Meatless Monday: Vegetable Cobbler (with Tahini Miso Gravy and Red Lentil Biscuits)
There are three things I'd like to tell you about this Vegetable Cobbler. First, the tahini-miso gravy was inspired by Crescent Dragonwagon's Passionate Vegetarian cookbook. Second, it uses red lentil flour, which may be a bit of a challenge to find depending on where you live. … [Read more...]
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