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 […]
Stovetops seem so much easier to use day to day than ovens. Although little’s easier than cutting up vegetables and laying ’em out on a cookie sheet to roast, preheating the range for half an hour then baking the pieces for nearly an hour seems a nuisance. Outside of baking bread, I cook in the […]
During the cooler months, I make this vegan soup for us at least monthly. It’s a big recipe, for taking to lunch several days etc. (Amounts updated February 2020) 4 cups hot water (start heating in the kettle while getting everything ready), to start 1 cup brown, green or black lentils, checked for foreign matter, […]
This sauce comes together so fast, and the starting with a cold pan so crucial, that it is vital all ingredients be ready. Even the can of tomatoes should be opened! While intended as a marinara for pasta, this makes a great sauce for one large or two smaller pizzas. In fact, I no longer […]
Along with stylish cupcakes and food trucks, there’s been a trend in breakfast tacos. Wraps long have been popular. My vegan version of the handheld meal can be made in either form, but I like the toasty accent of quesadillas, and it’s only another five minutes. Plus, a folded-once tortilla can hold more fillings than […]
The Web didn’t give me exactly what I wanted: A recipe for a quick, from-scratch skillet full of vegan sausage patties. Fat free. Cheap. Pantry ingredients. Well, my pantry, at least. The goal was a healthy version of the memory of sausage, mild and from the supermarket. While these brown, you can put together pancake […]