I used to be intimidated by the idea of making my own “meat” from scratch, assuming it required complex industrial equipment or magic. But once I tried this Vegetarian Basic Homemade Seitan, I realized just how simple and rewarding it actually is. There is…
Let’s be real—finding a plant-based main that is budget-friendly, actually filling, and not a total hassle to make can be a challenge. That is exactly why I am currently obsessed with these Baked Tempeh Patties. They have become my go-to weeknight savior because they…
Serves 6 to 8 So called because of its color, but red-hot from the seasoning point of view. Don’t be frightened off because it’s truly delcious, but on the other hand, this isn’t the curry to start with if you’ve never made one before and are unaccustomed to spicy…
Russian vareniki are like Italian ravioli: little pockets of pastry are filled with cheese. Serves 6 • dough • 1½ cups flour • ½ tsp. salt • 1 egg • 4 Tbs. water • 1 Tbs. butter, melted Filling • 12 oz. hoop or farmer cheese • ½ cup sour cream • 1 egg • pinch of salt…
• 2 oz. dried black mushrooms • ⅓ cup barley • ½ lb. fresh mushrooms • 1 large yellow onion • 4 Tbs. butter • salt • fresh-ground black pepper 1. Put the dried mushrooms in a bowl with 2 cups hot water and allow them to rehydrate for about 1 hour. Put the barley in a…
Serves 6 • 5 Tbs. butter • 1 Tbs. olive oil • 2 bay leaves • 2 cloves garlic, minced • 1 large yellow onion, chopped • 2 Tbs. flour • 1 cup vegetable broth • 1 cup tomato juice • 2 cups peeled, quartered tomatoes • 1 tsp. thyme • 1½ lbs. mushrooms, washed • 1 lb….
PREP: 40 minutes BAKE: 35 minutes OVEN: 350°F MAKES 8 servings 2 pounds baking potatoes, peeled and quartered 3 tablespoons butter 1⁄2 teaspoon ground cumin 1⁄8 teaspoon cayenne pepper 4 to 6 tablespoons milk 1 4-ounce can diced green chile peppers, drained 8 7- to…
PREP: 30 minutes BAKE: 20 minutes OVEN: 400°F MAKES 8 servings 1 cup chopped green sweet pepper 1 cup chopped onion (1 large) 3 cloves garlic, minced 1 tablespoon vegetable oil 1 15-ounce can red kidney beans, rinsed, drained, and slightly mashed 1 15-ounce can pinto…
I’ll never forget my mum’s head-turning squeal when she saw a bag of Desiree potatoes marked “grown in Lincolnshire” in the aisle of a London supermarket. She’s evangelical about their butteriness, and proud of the fact they’re grown near our family home, so this…
In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was…
The lightly flavored broth is enhanced by salty miso. Creamy cubes of tofu float in the bowl as the flavor of the sea makes its way across your taste buds thanks to the flavorful wakame. Prep Time: 5 minutesCook Time: 5 minutes Makes 4 servings 2 teaspoons dried…
PREP: 20 minutes | COOK: 10 minutes | YIELD: 4 burgers A vegetarian classic, Portobello mushroom burgers are as hearty as their beef counterparts. In fact, I know more carnivores who love to sink their teeth into these burgers than vegetarians. P.S. The spread is a…