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Holiday Cuisine Main Courses

Appropriation: It’s What’s for Dinner

Haitian Joumou Soup — non-fat vegan recipe I haven’t cooked on a gas stovetop since early 1999, when we bought the current house. Top of my want list for a new home should we move has been a gas stove. Alas, in recent months media stories claim that cooking electric — no matter the source […]

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The Best Bean Burger, Well So Far

The first rule for vegans ought to be, “Forget about trying to fool carnos with meatless analogs.” A “realistic” homemade meatless hamburger has too much prep and unexpected ingredients (beets for bloodiness), while the new generation of store-bought patties is highly processed and unexpectedly expensive. But happy childhood memories of frankfurters spring from the mouthfeel […]

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Carrot Coneys

One food I didn’t miss when I went veg was the hot dog. But last Memorial Day I realized my error. My Beloved considers the store-bought vegan frankfurter a quick occasional lunch, heating a couple to go with a salad. Works for her, meh to me — until the American holiday when I bought some […]

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Bake Main Courses

Dough for Pizza

I’ve come to think about any dough can be made into pizza. A 10-14 oz. ball of bread dough will roll or press out to about 12 inches’ round, a conventional size that will feed 2-4 people, depending on the sides. “Will it be any good” is the question, and “all pizza is good” is […]

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Dickinson Chili

The website Bad Manners has great, simple vegan recipes. I’ve alternated making my Mom’s Chili with a version of their Pumpkin Chili for cold-weather dinners for at least four years. So why “Dickinson” as the name for the adaptation? That’s the variety of winter squash used in canned pumpkin. This is a half-hour chili, not […]

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Main Courses

Soba So Good

I have bad luck making grain salads at home. For vegans, these can be cooling whole meal salads, so it’s a big deal, especially in summer. They fail on me: Pasta salads either dry or gummy, rice salads that crunch. This soba salad, though, I’m starting to make weekly. It’s Japanese in origin, with soba […]