Wicked Vegan Lobstah (Salad or Rolls)

Being a Massachusetts-born vegan-fetishist, I feel it’s my responsibility to make things not only vegan for all my darlings, but wicked vegan. My biggest challenge to myself post-home visit was to come up with a tasty vegan take on my BFF’s favorite regional delicacy, lobstah rolls. Even the vegan and vegan-friendly cafes we frequent on…

Master and Margherita Bruschetta

Yes, I’m also a literary nerd, for those of you who recognize the reference. I’m laying on the puns in triplicate now. I determined how to make vegan margherita (caprese) bruschetta when it turned out to be the favorite appetizer of un signore who could get me to dress up like a Wookiee and bark…

(The) Fall (of Man) French Vegetable Soup

I made this dish for my staunchly religious carnivore dad while visiting him last week, and (to use a direct quote) he “never thought vegan food could taste this good.” It was high praise indeed, seeing as my diet has, at times, seemed as iniquitous to him as my post-churchgoing lifestyle. Thick with butternut squash,…

Quinoa Threesome Salad

Hello, fellow herbage fetishists! I’m about to embark on a week’s vacation to my home state and have been crazy busy this week – unfortunately, it hasn’t left me much time to play test kitchen or to blog. Most of my cooking has been of the fast and easy variety. Here’s a standby of mine…

Bi-Curryous Sweet Potato Saag

In culinary fusion there is no East and West, no North and South. So saith the Saint, and by that I mean Tony Bourdain. (I loved that man, even if he didn’t love vegans.) No, he didn’t really say that. I’m just plagiarizing a verse from holy writ that would appear to uphold nonbinary living…

Confessions Corner*

Ok, I didn’t come right out and say this in the beginning, but the truth is I’m an even bigger freak than you may have gathered. If you’ve been following my recipes, you may have noticed that they’re all gluten-optional. That’s because I’m not just totally plant-based, I’m also gluten-free. Yes, it’s true! I’m not…

Spicy Shades of S&S

I’ve been going after the deadly nightshades yet again. Can’t stay away from those tasty miscreants, especially while market season lasts. And they pair so nicely with the wildly oppositional extremes of sweet & sour. I toned down the typical sugar proportions here a bit by using some stevia, but made sure there was enough…

Fingir los Huevos Salad*

Having a picnic this weekend? Here’s one for your basket. One of my favorite sandwich fillings as an ovo-lacto used to be salad made from that almost inimitable animal product – the delicate, yet potent, egg – with its unmistakable emanation of sulfur. Some detest the odor, others love it. I loved it enough to…

Stiffened Chip Cookies

These cookies are a plant-based, gluten-optional and refined-sugar-less variation on another erstwhile restaurant recipe I’ve been milking shamelessly for decades in order to conscript others to my will. They’re addictive in any configuration, and provide substantial evidence that those who equate making more thoughtful choices with privation are suffering from a lamentable lack of creativity….

On the Verge Gazpacho

Since the heat here hasn’t abated, I thought I’d apply the ice with a recipe yoinked from the restaurant where I first learned how to cook as a college student – a long-defunct cafĂ©, owned and operated by a Greek family, that offered light Mediterranean-inspired fare as well as traditional classics like gyros and spanakopita….