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 >
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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 >
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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 the give the brownies some volume. These are amazing, give them a try! Continue Reading >
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April 7th, 2011
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 >
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March 31st, 2011
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 >
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March 25th, 2011
I had my doubts about baked vs fried, but these turned out great! They are best eaten fresh so make sure you have mouths to feed when you make them. I got about 24 donuts out of this recipe. If you roll them really thick you will get less, but I believe they are better when rolled a little thinner because Continue Reading >
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March 17th, 2011
St. Francis Basilica in Assisi
Last year, along with my mother, I made my third voyage to Italy. We visited Florence, Rome, Assisi and Sorrento. Within Italy we took the train to our different destinations. We arrived in Assisi, home of St. Francis, in the afternoon and planned to stay two nights. I was excited to be back in Assisi for several reasons, one of which was a family run trattoria that has the best food I have ever tasted in the country to date. The other reasons being the beauty of the city and the basilica of St. Francis. Continue Reading >
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