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 […]
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 […]
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 […]
Chestnuts, Pearl Onions and Celery may sound like an unusual combination of ingredients; but there is a real umami to this dish! The chestnuts are rich and creamy. The onions are slightly caramelized; and the celery adds crunch. Add in the flavors of wine and thyme and you’re in heaven!For […]
Wonderful ladies from the South taught me how to make this Skinless Fried chicken. Actually, Anne and her Mother, Mary, had the patience of saints to thoroughly clean the skin on loads of chicken before they began the recipe. I confess that I am lacking in such patience. I use […]