I wrote briefly about fancy-looking pin wheels awhile ago. Remember how cute they are? I just want to remind you how easy and yummy they are. There are plenty of filling ideas in that link, but here is some more! So how do we make it?
It’s condiment time again! First we made mustard and then spicy ketchup. And now friends, it’s PICKLE TIME! This is just your standard cucumber pickle transformation, in about 30 minutes! We can get kinky with pickling other things at a later time. This was based on Eat Well’s recipe. For 1 large jar, half thisContinue reading “Quick Pickles!”
Now that you’ve made the seitan cutlets, you may have some leftover. Well, maybe. If you do, use them in this deliciously simple stir fry sauce. This has been adapted from Ken Hom’s recipe, which also includes a warm curried veggie salad (also pictured). But this post is really about the sauce. You don’t evenContinue reading “Seitan Stir Fry with Oyster Sauce”
Seitan (wheat gluten) is very versatile. I usually make deli logs of it, but today “steaks” were made! This is a quick and easy recipe from Vegweb. I used a bouqet garni for “red meat” in the broth. Broth: 2 quarts hot water 3 onions, sliced, not chopped 3/4Continue reading “Seitan Cutlets: Pan Fried”
This Isa Chandra Moskowitz’s recipe from Vegan Brunch. This is my go-to for omelet and it also makes great egg for any Japanese “tamago” roll/yaki/sushi recipes! Vegan Omelet from Vegan Brunch by I.C.M. 2 garlic cloves (optional) 1 pound silken tofu, lightly drained (not the vacuum packed kind) or soft tofu; Nasoya brand is recommended 2 T nutritional yeastContinue reading “Another vegan omelet”
You may have heard of them. Secret get-togethers of foodies and sous chefs. More than a few are in London. A handful may be vegan. But what about when it comes to the ultimate pig-out day: THANKSGIVING A lot of us Americans do not like the history of Thanksgiving and most of us aren’t going to beContinue reading “Underground supper clubs”