September 25th, 2013
It’s that time of year again. The only time of the year I make apple pie – after a day of apple picking, of course. I typically use Cortland apples, which are popular as one of the best types for pie making. They cook soft enough for pie but still hold their shape , unlike Macintosh apples which turn to mush. The apple orchard I went to this year did not yet have Cortland apples so they suggested I use Mollie’s Delicious which cooked and tasted similar to Cortland.
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November 30th, 2012
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 >
October 15th, 2012
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 >
January 14th, 2012
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.
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January 9th, 2012
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 >
December 30th, 2011
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 >
April 30th, 2011
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 to give the brownies some volume. These are amazing, give them a try! Continue Reading >