Sprouts of Ill Repute

I hated Brussels sprouts growing up. I mean hated them, more than just about any other vegetable. Like many things I thought I hated growing up, however — like feminism, so-called “bleeding heart” values and “slutty” behavior — this had everything to do with how they were presented to me. My mom basically boiled all…

Tempty Spicy Nugget Bits

I’ll confess I don’t eat a lot of tempeh — I tend to default to tofu when buying soy protein — but as often happens lately, the voracious hordes of meat-deprived omnivores had cleared out the tofu section at the supermarket. Only the tempeh was left, sitting forlornly by itself in the refrigerated case. I…

(Meat)Balling on Lockdown

I’ll tell you what, it’s not so easy to keep up a vegan food blog when the grocery stores are suddenly having shortages on staples like legumes, pulses, rice, and dried pasta. I hear the carnivores can’t get their carne … maybe that explains all the sudden raids on plant-based proteins. And for the moment…

2 Live Stew (Miso-Horny)

I realize I’m showing my age here with the dated musical reference … but since people are starting to hoard water and toilet paper in the wake of this virus scare, I decided to go looking into the best plant-based anti-viral foods. I already knew a bit about garlic, ginger, citrus, and spicy capsicum peppers,…

Sure Thing Minestrone

After the great American cookoff holiday this week and the last couple of new, more labor-intensive recipes, I thought I’d keep things uncomplicated and go back to one of my favorite easy one-pot staples, a crowd-pleasing soup that cooks who’ve been around the block a few times may take for granted but that really does…

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…

(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,…

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…

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…

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….