I tried this recipe from The Voluptuous Vegan. I thought that the combination of squash, fennel, and apple sounded particularly good, and that turned out to be true. The recipe called for a kabocha squash, which I just happened to have on hand. I had never had it before, but someone at the grocery store recommended it. It is similar to butternut in taste, but looks like a small green pumpkin. I will definitely be making this one again. (Read more)

Vegan cole slaw Earlier this summer I had a lengthy discussion about coleslaw with some friends, which basically boiled down to the fact that coleslaw can be good, but rarely is. We all agreed that we did not like coleslaw which was doused in a milky dressing, but rather prefer a small amount of vinegary dressing. For this coleslaw, I used both green and red cabbage, and plenty of carrots. I had some leftover vegan sour cream (silken tofu, oil, […] (Read more)

Sweet and sour seitan I made this one about a month ago, but have not gotten around to posting it. I mostly followed my normal stir-frying techniques. The main difference was the sauce. I used about 4 Tbsp of plum sauce, and mixed in some of the liquid from the canned seitan. I also added some rice wine vinegar. I also put pineapple chunks in the stir-fry to add to the sweetness. It turned out very nicely. (Read more)

Black bean quesadilla with pico de gallo Black bean quesadillas with pico de gallo Last week we had lots of fresh tomatoes, so Clare told me I should make pico de gallo, and some mexican food. We make burritos fairly frequently, so I thought it would be fun to make something slightly different. We happened to have a bunch of pepper jack cheese, so I decided to try my hand at quesadillas. I made them in a pan, spraying a […] (Read more)

White bean, fennel, and red onion salad with honey miso dressing, paired with a lettuce, tomato and feta salad Last night I made 2 salads for dinner, which is quite uncommon for me. As a vegetarian, I often complain that all I get to eat is salad, but I don’t mind when the salads are filling and nutritious. That is, they have to have some protein. The first salad I made was a new recipe from the Bold Vegetarian Chef […] (Read more)