Crispy Orange Tofu with Roasted Fennel Puree

Crispy Orange Tofu with Roasted Fennel Puree

Posted by on Dec 5, 2011 in American, entrées | 3 Comments

I had planned on going to New York City for Thanksgiving, but things changed at the last minute so I found myself at home with my dog Izzy (aka The Goo.) Instead of making myself a Thanksgiving dinner for one, I decided to get out of my apartment (and head) to volunteer. What a wonderful ...

Pumpkin Tofu Cheesecake Bars

Pumpkin Tofu Cheesecake Bars

Posted by on Oct 23, 2011 in American, desserts, Recipes | 2 Comments

Pumpkin is in season right now so I have been making lots of my own pumpkin puree. It can be a fairly time consuming project, but so worth it. Fresh pumpkin tastes far better than canned, plus you can purchase some local organic pumpkins to help support small farmers. My friend Melinda was kind enough ...

Cranberry Mustard Relish

Cranberry Mustard Relish

Posted by on Sep 24, 2011 in American, appetizers, Italian, sides | No Comments

Photo by Jenni Kotting This recipe was adapted from Mario Batali’s cookbook, Babbo. Makes for a great addition to Thanksgiving or even a little spread for sandwiches. Mmmm Ingredients: 2 cups granulated sugar 12 oz fresh cranberries (one bag) 3 tbsp dry ground mustard 1 tsp truffle oil (You can also use mustard oil or ...

Butternut Squash Risotto with Fried Sage Leaves

Butternut Squash Risotto with Fried Sage Leaves

Posted by on Feb 4, 2011 in entrées, Italian, Recipes | One Comment

Ah, the dreaded risotto. I avoided it for years, picturing Gordon Ramsay screaming in my face about how much I suck. But I have overcome my fear, and have learned that risotto doesn’t have to be as difficult as one might think. As long as you understand a few basic steps and why you are ...

Hobo Stephen’s Nightmare

Hobo Stephen’s Nightmare

Posted by on Jan 18, 2011 in American, entrées, Recipes, soups | 2 Comments

When the temperature drops to 15 degrees, all I want to do is curl up on the couch with my dog Izzy (aka The Wiggle Worm) and eat a big bowl of chili. There may be some reality tv involved… But, if you have a delicate constitution (i.e. a pungent butt trumpet) then you may ...

Sweet Potato Pie

Sweet Potato Pie

Posted by on Dec 10, 2010 in American, desserts, Recipes | No Comments

My first experience with sweet potato pie was less than a month ago. The hubs surprised me with a trip to Chicago to celebrate our 5 year wedding anniversary. Hurray! We did a vegan culinary tour and landed ourselves at Vegetarian Soul East (it’s vegan actually, and soul food!!!) It was there with my sweetums, ...

Roasted Cabbage Patch Kids

Roasted Cabbage Patch Kids

Posted by on Nov 29, 2010 in Recipes, sides | One Comment

Photo by Jenni Kotting Once again, I’m presenting you with these tasty cruciferous veggies, so I needed to intrigue you with a title that would make you say, “Whaaaaaa?” I’ve got your attention! Eggggcellent Brussels sprouts! Often overlooked for their bad rap, these little guys are so misunderstood. They’re quite tasty and good for you! ...

Porcini Mushroom Gravy

Posted by on Nov 27, 2010 in American, Recipes, sides | No Comments

I love gravy. I can’t think of a better condiment for my mashed potatoes. And just because I’m vegan doesn’t mean that I can’t have some kick-ass gravy. Mushrooms are packed with B vitamins, potassium, selenium (an antioxidant,) and are an excellent source of fiber. Different types of mushrooms can have different benefits, for instance, ...

Pecan and Herb Crusted Seitan

Pecan and Herb Crusted Seitan

Posted by on Nov 27, 2010 in American, entrées, Recipes | No Comments

Photo by Jenni Kotting Makes about 8 large cutlets First you’ll need 2 lbs homemade seitan cutlets (see Our Lord Seitan recipe) Marinade Ingredients: 3 Tbsp thyme, chopped 1/4 cup tarragon, chopped 1 head of garlic, minced (should be about 1/2 cup) 9 ounces tomato paste 1/4 cup brown rice vinegar 1/4 cup ume plum ...

Das Ist Gut Kraut

Das Ist Gut Kraut

Posted by on Nov 27, 2010 in Recipes, sides | One Comment

Photo by Jenni Kotting I’m German. I need sauerkraut to survive. My strength is equally proportionate to the amount of vinegary goodness running through my veins. I am to sauerkraut as Popeye is to spinach. Yep. Möchten Sie etwas Sauerkraut? Ingredients: 1 large head of green cabbage, cleaned and thinly sliced 2 tsp sea salt ...