Why shouldn’t vegans/vegetarians enjoy the same flavor combinations as carnivores? I make this Seitan Tagine with the same spices, vegetables, olives and apricots I use for my Beef Tagine. I just replace the beef with seitan. It’s easy to prepare a small quantity in a regular skillet rather than an […]
Poppyseed Cake with Orange Glaze is a one bowl cake; except for the glaze. Pour all the ingredients into the bowl of your electric mixer or just a mixing bowl and either turn on the mixer or stir vigorously by hand. Spraying the Bundt pan with a spray mixed with […]
This recipe for Carrot Cake was given to me by my brother in law Jay. It is moist and sweet and gently spiced with the warmth of cinnamon. Jay was a spectacular cook and baker. When he made a cooking suggestion or gave me a recipe, I didn’t have to […]
Tofu with Tomatoes and Basil is a vegan version of schnitzel. Whether you fry or bake the tofu marinated and dusted with crumbs, It develops a chewy texture. Tomatoes in season are mouthwateringly good. They are the main ingredient in Tofu with Tomatoes and Basil. Don’t make this with Winter […]
If I ever tried not to make Double Pecan Pie for Thanksgiving; there would be mutiny! It is the perfect pie for the nut lovers amongst us. In my case, that extreme nut lover is my husband. When developing this Double Pecan Pie, I added a layer of chopped nuts […]
Who doesn’t love a big bowl of Mushroom and Barley soup. This one is is brimming over with flavor from loads of leeks, parsnips, carrots and dill. Serve Mushroom and Barley Soup as a first course; or add crusty bread and a salad and enjoy it as a meal! By the […]
Short Ribs in Orange-Hoisin Sauce is an example of how tender and flavorful meat becomes when cooked low and slow. The meat just falls of the bones.The combined flavors of orange, ginger and hoisin sauce are powerful enough to fully permeate the meat in this slow cooking method. I recommend […]
Roast Duck in Orange Sauce was generally my Father’s and my first choice at La Grenouille- a spectacular French restaurant in New York City. Roast Duck in Orange Sauce served in a restaurant of this caliber- well, there is just no way to describe it properly. The skin was completely […]
Rack of Lamb with Pesto is so delicious, I can’t even properly describe it. Of course, I make a Dairy-Free Pesto to coat the lamb. Whether you make the Pesto with sunflower seeds or pignoli nuts, it’s the garlic, basil and nutritional yeast that provide the enormous flavor. I add […]
Glazed Roasted Pears are just gorgeous and so simple to prepare. You don’t even have to peel the pears. You do have to peel the oranges. I recommend ripe pears because it’s easier to remove their cores when they’re somewhat soft. If you can’t find ripe ones, it will take […]