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…
Tag: vegan
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 café, owned and operated by a Greek family, that offered light Mediterranean-inspired fare as well as traditional classics like gyros and spanakopita….
Hummina Hummina Hummus
Perhaps surprisingly, garlic – that stinky, funky wonder bulb that leaves its signature in the mouth – is considered an aphrodisiac, thanks to its stimulating allicin content. And I loves moi some garlic, especially in my hummus. This recipe yields a decadently garlicky but creamy version with just a hint of smoked paprika. If you…
(Chard and the) Real Dal
Whatever gets you through those long winter nights, ducklings. I’m over here having raptures over vegetables, so I’m not about to diss anyone’s choice of toys. And while this is indeed a wonderful winter dish, I make it year-round because it’s a one-pot stovetop effort that makes 5 or 6 servings and freezes really well….
Cream of the Mushroom Sauce
So I had what I thought was a thrilling idea for a “three-way” salad showcasing an oft-maligned vegetable (using it raw, blanched/pureed, and roasted). Unfortunately my first attempt was a lot of work, and the payoff left something to be desired. This may be an apt metaphor for taking on too much at one time,…
Nut Cheese Topping
If there was one thing I missed when I quit dairy, it was topping my spaghetti with a nice hard Italian cheese. But thanks to the buttery and versatile cashew and that funky flake known as nutritional yeast, we can still experience that zing of fermented creaminess sprinkled copiously all over our mound of pasta….
The Kinky Vegan 