Broccoli Polenta from Veganomicon, with Spring vegetables

I’ve admitted before that I find broccoli a bit of a chore. I know that it’s good for me, and arrives beautiful and fresh in my CSA, but there just aren’t that many ways that I like it. Whenever I find a recipe I like, I’m thrilled. With a giant head of broccoli on my hands, I finally decided to try the broccoli polenta from … Continue reading Broccoli Polenta from Veganomicon, with Spring vegetables

Cauliflower and Mushroom Potpie with Black Olive Crust

Though this week in Philadelphia has felt more like Summer than Spring, it’s the early lettuces, peas, and rhubarb that are starting to appear in our farmer’s markets. Cauliflower, staple of the long hard winter, will find itself in the shadow of more colorful veggies. Why not make one more big cauliflower dish before you get distracted by our upcoming fresh produce abundance? I’ve flipped … Continue reading Cauliflower and Mushroom Potpie with Black Olive Crust

Make your own grilled BBQ seitan

Homemade seitan can seem like a tricky proposition, but it’s not that difficult (and much cheaper!) when you get the hang of it. Ever since I tried the amazing seitan at Horizons, I’ve recommitted myself to perfecting my seitan efforts. Above – the seitan. Already boiled, marinated, grilled, and ready to be devoured. But how do you get there? First, pick a recipe. I like … Continue reading Make your own grilled BBQ seitan

Chickpeas Romanesco, Garlic-Saffron Rice, Roman Broccoli

In an effort to utilize a vat of sprouted chickpeas leftover from the “raw experiment” I made a big old La Crueset of the Chickpeas Romanesco from Veganomicon. I followed the recipe entirely, with the exception of using the sprouted peas and adding some extra crushed almonds. Served on top of the Garlic-Saffron Rice (also from Veganomicon it made a tasty, comforting meal and I … Continue reading Chickpeas Romanesco, Garlic-Saffron Rice, Roman Broccoli

“My Own Private India Menu” from Veganomicon

Though I appreciate it when cookbooks include entire menu selections, I rarely use them as more that a jumping off point. Last weekend, partially inspired by some brussel sprouts I had purchased at the co-op, I decided to cook the entire — menu from Veganomicon. I substituted some leftover black rice for the called-for basmati, but I was otherwise true to the menu. The curried … Continue reading “My Own Private India Menu” from Veganomicon

Tempeh, Greens, and Zucchini

For a delicious and (fairly) easy Sunday night dinner, I whipped up a the Smoky Grilled Tempeh from Veganomican, though I omitted the liquid smoke added a little extra maple syrup, and threw in a splash of tequila. Veganomican advises boiling the tempeh before marinating it, and I think it makes all the difference, removing any lingering bitterness and softening the tempeh, which allows it … Continue reading Tempeh, Greens, and Zucchini