Day 5 Vegan Month of Food This was inspired by a recent post on Food52 for Roasted Cantaloupe. I thought it was particularly exciting because I love grilling and baking fruit so much. I’ve grilled watermelon before, but never cantaloupe.…
Day 4 of Vegan Month of Food Angel hair is by far my favorite form of pasta, though we rarely have it as it is Monkey Man’s least favorite. I love the texture of the noodles and how much sauce…
Day 3 of Vegan Mofo A traditional muffuletta sandwich is a loaf of bread split horizontally and covered with layers of marinated olive salad, three types of deli meat, and two different kinds of deli cheese. The salad consists of olives,…
I’m pulling a switch-a-roo with this enchilada recipe, as most of the protein is in the sauce instead of the filling. I wanted to make green enchiladas, but find tomatillo sauce to be really bland and too heavy in cilantro…
This frittata base is incredibly versatile. I used it as a Leek Frittata in one of my Whole Foods cooking classes, as a potato frittata in Comida con Amigos, as well as the filling for all my vegan quiches. It’s…
This is my favorite recipe from the Spanish outreach guide I created for Compassion Over Killing. The cheese is smooth, spicy (if you like), and perfect on soups, quesadillas, chili relleno, and especially on nachos. You can order or download the…
Being of the Nickelodeon Generation, my childhood was instilled with a deep foreboding for this small cabbage-like bud. I was 10 when I first ate them on a camping trip back east—sauteed lightly with a dab of butter and sprinkle…
I love these cheese straws for holiday parties and big gatherings when we need a lot of little elegant bites. Crispy, flakey, and oh so umami—Marmite Yeast Extract stands in for that missing foundation in many vegan cheeses. Everyone loves…
I made these as a gluten-free side to a vegetable soup. They’d also be great for parties, snacks, and a change from potato fries for a while. Use a different vegan cheese or omit the bit sprinkled on at the…
A recipe I developed for a cooking class, this spring version of risotto is light and fresh. The mint and lemon are not at all overwhelming, but build up the asparagus perfectly. Grill some extra asparagus with olive oil and…