Should a person try making vegan sausages? Isn't the whole idea misguided? Shouldn't we simply celebrate the inherent qualities of the non-meat-based world of food? I suggest you take that up with the people behind the Beyond Burger. Those of us cooking for mixed … [Read more...]
Meatless Monday: Pumpkin Barley Soup (vegan)
Pumpkin Barley Soup is an easy vegan make-ahead meal that freezes well. November was made for soup. Thick, flavorful soup that makes the long nights seem less dark, and the fierce winds less menacing. And since you never know when a storm might blow in that will make … [Read more...]
Vegan Pate with Mushrooms, Lentils, and Sunflower Seeds
Pate is one of those things I associate with holidays and special events. As a kid, it wasn't something I particularly liked (Chicken liver? Liverwurst? What?!), but even though I rarely ate it, I loved seeing it on the table. 40 some years later, my reaction to chicken (or … [Read more...]
Meatless Monday: Lentil Barley Soup (vegan)
Lentil Barley Soup is a meal in a bowl that will feed a mixed group of eight vegetarians and omnivores without complaint. Barley does its wonderfully satisfying thickening to give this soup rib-stickability. You can use pot or pearl barley here. Pot barley is less polished … [Read more...]
Meatless Monday: Quick Black Bean Salad
Quick Black Bean Salad can be put together in the time it takes you to chop your vegetables. It will keep in the fridge for up to 3 days, so it's great for lunches. If you make it ahead of time, use dehydrated onions instead of fresh to keep the onion flavor from overwhelming … [Read more...]
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