This is a vegan version of Hoppin’ John, the black-eyed pea dip/salad/soup said to bring good luck when eaten on New Year’s Day. (A mess of greens and cornbread (Southern non-sweet recipe) complete the traditional charm). Like split peas and lentils, black-eyes do not have to be soaked before cooking. If served immediately, this is […]
Category: Kook Cooks
Candidly, the recipes are posted for my convenience, referring to the iPad in the kitchen. I’m sure you’d like them, too.
Recipes mainly. All are vegetarian, nearly all vegan, aka whole-food plant-based WFPB and, especially the recent ones, low to no oil.
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Pumpkin Pie Plus
This dessert is one of those raw foodie dishes, but the original recipe allowed as how it could be baked. That should comfort one’s more conventional dining guests. I’ve fiddled but only a little with how it’s put together. This pie has no gluten and no dairy with low added sugar and no added oil […]
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Says Who? Miso
Miso is a fermented paste made of various grains and sometimes soybeans, originating in Japan. It’s popularly used for a soup, simple to make but complex in taste. The vegan dish often is eaten for breakfast. Here, it’s a quick lunch that can be made in the microwave oven in the break room at work, […]
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Hummus Remember This
Hummus is Middle Eastern bean spread. It seems as if every country on the Mediterranean — if not every household or cafe — offers a version. This is a basic and quick, low-fat version, far less expensive than store-bought. A common plan is making a batch at the start of every week, but I don’t […]
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Lunch Flask Kitchari
It’s hard to find time rushing in the morning before work and school, but if you can make a few moments to throw together sandwiches to brown-bag for lunch, then there’s enough time for an incredibly filling, nutritious soup. This is an ayurvedic (ancient Indian system of health) take-to-work lunch, a single serving so large […]
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Fried Soup – Veganized
After consideration, here is a major revision of my 2010 vegetarian burger recipe, Fried Soup. While dropping the egg from the ingredients was a factor, the instructions needed further fluffing. Besides simple editing, feedback from students at my three-part October 2013 class “Vegan – As Easy as You Want,” showed a need to elaborate. Fried […]