Featured 40 results

Crunchy Asparagus Miso Soba Noodle Salad

This delicious noodle salad uses raw asparagus and other raw veggies to create a satisfying and light salad that screams SPRING!  Best served cold or at room temperature, it's  a perfect make-ahead meal for guests or even tomorrow's lunch.Here we use purple asparagus, green onions, carrots and red peppers but feel free to substitute your favorites.  If our peas were ready, we'd add them too but it's just been too much crazy weather to make the timing happen.Tastes great the next ...

We Tried 4 Vegan Matzo Ball Recipes and Here’s the Results

Rarely are the absence of eggs a hurdle in our world. Cakes and baked goods are fine without them as are pancakes and other treats. Even macaroons are well served with aquafaba. But oh those matzo balls. Try using a mix with your standard egg replacers and you'll quickly discover they will disintegrate in the boiling water or soup.Still we were determined. A few internet searches and we came up with three four recipes worth trying (the fourth was added recently and we're glad we did!). As an ...

Crusty Artisan Bread -Tweaking Jim Lahey’s Method

Artisan bread in minutes was a thing years ago, creating a sensation and bringing fresh-baked bread to ordinary home cooks who didn't have all day. Then, Jim Lahey, the owner of NYC Sullivan Street Bakery, made things even easier, with the technique of using a covered dutch oven to create a crispy crust in an ordinary home oven. This version tweaks his basic recipe a bit. I add a little rye (or whole wheat) flour so the flavor isn't so white and omit several steps (like the ...

The Best Vegan Quiche Ever

Before I gave up dairy and eggs, I made a tofu-based quiche regularly. Not only was it a handy way to use leftover veggies, it was easy, fast and tasty for breakfast, lunch or dinner. Without cheese and eggs, it seemed impossible to replicate. Until now.After many failed attempts (chickpea batter is nice but definitely doesn’t taste like quiche and traditional egg replacers weren’t giving me the fluffy, creamy texture I missed), I finally figured out how to get the taste I  ...

Lemony Roasted Cauliflower with Olives and Almonds

Cauliflower is one of those vegetables that many people overlook (though riced cauliflower has clearly become a thing for the carb-free folks) but it's packed with fiber, a decent source of protein, high in vitamin C and potassium and also provides vitamins B and K. Plus, it's filling and low-fat.This is a delicious way to serve cauliflower, the ubiquitous winter vegetable, that is sure to please even those fussy eaters who have decided they don't actually like cauliflower (probably because ...

Nostalgic Vegan Chestnut Mushroom Stuffing

With Thanksgiving almost here, it's time to think about those traditional foods that say holiday celebration. Even without a turkey, stuffing (aka dressing) is one of our staples, along with cranberry sauce, yams, greens, gravy and pies. Make Thanksgiving Great (Again).This one, from the family meal of the 1960s, is full of mushrooms, chestnuts and other delicious flavors which, when eaten with some homemade cranberry sauce, creates nostalgia on the plate.   While my ancestors origina...

Thanks So Much! Sweet Potato Pie – No Eggs, No Dairy, No Problem

This is Pie Season, one of our favorite times of the year. As we approach Thanksgiving and holidays beyond, thoughts turn to feasts and then, not far behind, the sweet endings they bring.Sweet potatoes are one of those nutrient-dense foods, with one medium sweet potato providing more than the recommended daily allowance of Vitamin A and 35-50% of daily Vitamin C. They are high in potassium (great for stressful times), calcium, folate, manganese, fiber, many B vitamins and copper. They also ...

Crispy Make-Ahead Vegan Latkes: It’s Time!

It's Hanukkah,  it's Christmas, it's New Year's. That means it's time to indulge in tasty delights with family and friends. In other words, time for latkes, the crispy potato and onion patties fried to perfection. More than other foods, latkes are part of the core Jewish tradition, at least in the USA.  Most commonly, they are made with an egg or two to bind the  grated potatoes and onions together though there are variations. These tasty bites use flour and an optional egg-replacer to ...

Climate Change on Your Plate

I read that red salmon practically vanished from Alaska this year. They were once abundant, and clockwork-dependable and now, nada. It's not just the fish. Other species are suffering, whales and manatees and so much declining, becoming extinct from under us.What's happening feels so big. Recycling and cutting out plastic straws is a step but not a big one.If we really want to do something, it's time to look at the facts about the environment and what we eat.A haunting article in ...

Peach Upside-Down Cake for an Upturned World

You don't need to read a food blog to know things are a little out of kilter these days. Political hurricanes, blazing fires, intense heat and drenching storms are all on top of terrorism threats and the largest refugee crises humanity has known. Face it, we need cake!We agree, peaches are delicious eaten fresh, juicy and sweet all on their own. We've been downing them daily this way for weeks.  Plus we've been freezing, making spicy chutney and enjoying peaches in fruit salad.  Still, ...