by Admin | Dec 25, 2020 | Lunch
This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it with mashed potatoes for a deliciously comforting meal.YIELD: SERVES 21 Tbs. olive oil10 small frozen pearl onions, thawed1 medium carrot, cut into ½-inch pieces (⅔...
by Admin | Dec 24, 2020 | Burger
The secret “glue” that holds homemade veggie burgers together on an outdoor grill is overcooked pasta. A couple of other tips for success: Be sure to pat the beans dry before you add them to the patty mixture, and use a stainless-steel grill topper for a more stable...
by Admin | Dec 23, 2020 | Burger
Take these veggie burgers to an omnivore cookout and your meat-eating friends will want to try them. They’re such a delicious change from the usual barbecue fare.YIELD: SERVES 8BURGERS½ cup dried lentils2 Tbs. olive oil, plus more for brushing patties1 small onion,...
by Admin | Dec 21, 2020 | Tofu
Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated.YIELD: SERVES 12 (MAKES 48 MEATBALLS)3 8-oz. pkg. plain seitan, rinsed and drained1...
by Admin | Dec 20, 2020 | Lunch, Tofu
Shiitake mushrooms, marinated tempeh, and flavorings like herbes de Provence and balsamic vinegar make this updated classic a taste sensation.YIELD: SERVES 42 cups medium-bodied red wine, such as Pinot Noir1 8-oz. pkg. tempeh, cut into 1-inch cubes1 small onion,...
