Here’s the recipe for my vegan version of this luscious Irish soup, perfect for St. Patrick’s Day. And here’s the full story — in which you’ll learn a lot about its ingredients, and a smattering of Irish history. RECIPE NOTE: This is very adaptable. You may use all leeks or all onions instead of a combination of the two; the… Read More
Refried beans, walnuts and tempeh add heft and heartiness; the smoked tempeh also gives a little bit of that grilled-over-a-fire taste. Shiitake mushrooms double down on umami savor. Although I’m generally a from-scratch girl, using a few ingredients that already have seasoning greatly simplify the usual home-kitchen veggie-burger prep. These are vegan. INGREDIENTS 1 (15.4-ounce) can vegetarian organic refried black… Read More
IMPOSSIBLE BURGERS? BEYOND BURGERS? I SAY, NOT FOR ME. I SAY, IMPOSSIBLY BAD. BEYOND UNPLEASANT. BUT THEN, I AM NOT THE INTENDED MARKET FOR THEM (see below) ARE YOU READY FOR A MUCH, MUCH BETTER VEGETARIAN BURGER? ONE YOU MAKE AT HOME? ONE THAT’S ACTUALLY TASTY, HEALTHY AND NOT PSEUDO-ANYTHING? IF SO, READ ON, COOK ON, AND GET YOUR BURGER-GROOVE… Read More
OKRA-HATERS! STOP MALIGNING A VEGETABLE YOU DON’T UNDERSTAND OR HAVEN’T HAD COOKED RIGHT! OKRA-LOVERS! LEARN A NEW WAY TO ADORE THOSE GREEN PODS! EITHER WAY, DO IT QUICKLY, RIGHT NOW, BEFORE SUMMER DEFINITIVELY ENDS. (PLUS, TWO DON’T-MISS BOOKS, AN EXAMPLE OF YANKEE WTF-NESS, RACISM IN THE KITCHEN, AND THE QUESTION OF SLIMINESS, DEALT WITH ONCE AND FOR ALL) People who… Read More
Note: the recipe for my lovely, nourishing, satisfying (if not too photogenic) Almond Iced Tea is told, italicized, in the photo captions, while the text tells a story. It is loosely part of my #DinnerwithDragonwagon series. Though I usually drink tea not at dinner but in late morning/early afternoon… too caffeinated for later in the day, for me. My mother’s great friend,… Read More
