Creme brulee is fun to make, especially if you’re a pyro and like to play with blow torches! This makes an elegant Holiday dessert. It’s best to chill the pudding and torch the sugar just before serving, but if you need to do it ahead of time keep it in the fridge when you are done and for no longer than an hour. Continue Reading >
Note: When I originally posted this recipe I left out an important ingredient – the white flour. The recipe is now corrected!
I know the summer is over, but we can squeeze in a few more summery treats before we suffer the winter. Last weekend I went to the Cape and the weather was really nice. As my non-veg friend and I took photographs at the dock down the street, someone caught a huge fish. I was not interested in watching the poor thing writhe around in pain, but my friend took pictures of the whole scene. Afterward, he came over to me and said “If I ever were to argue in favor of vegetarianism, this experience of watching that poor thing jumping around with a hook in its mouth made me lose the desire to eat fish.” I had been entertaining the idea of coming up with a vegan “fish” cake and this inspired me even more. Continue Reading >
Every year, on behalf of the International Society for Krishna Consciousness, I cook two vegan preparations to distribute as samples at the Boston Vegetarian Food Festival. Thousands of people show up and we distribute about 3,000 samples a day over the weekend. After I am done cooking each day I head over to the festival site to see what types of vegan/vegetarian products are being displayed. For the past few years I kept seeing the vegan marshmallows and always thought I should pick up a bag or two, but then decided I would just order them online … which never happened. This year I finally got a couple of bags. I brought them home and mulled over how I could use them in a way that was at least slightly different than your typical s’mores.
I have not had an omelette since I became a vegetarian 20 years ago. After many attempts, I feel that this recipe comes as close to the look, texture and taste of an omelette as a vegan replacement can get. I wanted to replicate the fluffiness of an omelette while maintaining a slightly chewy texture. Continue Reading >
This is a really good, super easy to make, stick-to-your-ribs tomato soup. Because the recipe is simple it’s important to use good quality ingredients. Find a brand of canned tomatoes that has the best taste or use nicely ripened fresh tomatoes. Continue Reading >
I know everyone always says their brownie recipe is the best, but all I can say is… this is the best brownie recipe I have ever made! The texture is cake-like but fudgy and moist. It is not too dense and not too fluffy, because we all know that a very fluffy brownie is not much different than a piece of cake. I created a tofu mixture to replace the eggs and used a little bit of vinegar the give the brownies some volume. These are amazing, give them a try! Continue Reading >
I found this recipe for crumpets in a cookbook called the Ultimate Bread and Baking Book by Linda Collister and Anthony Blake. It was in the sale section of the bookstore with all the other mediocre cookbooks that they were trying to get rid of. But this one was a great find. They have some excellent recipes that I use regularly, this being one of them. The best thing about crumpets Continue Reading >
Tired of the same old peanut butter and jelly sandwich for lunch every day? Break out of the rut. This vegan mock chicken salad is very easy to make but it does require a little advanced planning. The extra firm tofu needs to freeze and then thaw — this changes it to a more chewy texture. After that, you’re looking at about 10-15 minutes assembly time and then chill time in the fridge. If you decide to make your own rolls (like I did) then that’s a different story as far as time goes. The mixture can be Continue Reading >