Tag: vegan

Exploring our World, Flavors

A Full Season of Sandwiches

The second installment of sandwiches contained secrets like how to make perfectly fluffy chickpea and herb falafels, and how to make a 100% vegetarian meatball sub that is so good your Italian friend asks for the recipe. And lots of fresh and grilled vegetables from around the Mediterranean resulted in some excellent summertime dinners. Although the “Summer of Sandwiches” extended through Fall, many of these recipes will reappear at the table in the future. Includes links to recipes and notes about how to make them vegetarian and vegan friendly.

Part 3 of 3 features 11 sandwiches from Argentina, Trinidad, and across Mexico and the United States.

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Exploring our World, Flavors

Scores of Sandwiches

The first 10 sandwiches of this delicious endeavor featured vegetarian favorites like banh mi with marinated tofu and avocado toast topped with an egg. But it also included new recipes like homemade plant-based sausages with lemongrass, green onions, ginger, and garlic for Laotian khao jee. Let’s continue the sandwich quest in a new region of the world. Includes links to recipes and notes about how to make them vegetarian and vegan.

Part 2 of 3 features 9 sandwiches from Senegal, Israel, the Middle East, the Mediterranean, Greece, England, and Italy.

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Exploring our World, Flavors

Summer of Sandwiches

Everybody loves sandwiches, right? Everywhere you go, there is always some local version made with whatever ingredients are on hand. They are versatile and eaten for breakfast, lunch, or dinner. Many of the most well-known creations have meat: doner kebab sandwiches, the muffaletta, chicken shawarma, a grilled Cuban. But what about the vegetarian and seafood sandwiches of the world? Includes links to recipes and notes on how to make them more vegan friendly.

Part 1 of 3 features 10 sandwiches from India, Pakistan, Laos, Thailand, Singapore, Vietnam, Japan, and Australia.

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Flavors

December: Black Bean & Vegetable Stew

Recipes are everywhere you look – I found the recipe for this black bean and vegetable stew on back of a can of black beans. Since then, it has become a winter staple because it uses your favorite ingredients or whatever you have on hand. Seriously, I cannot emphasize how easy, delicious and versatile this soup is; it’s a great beginner recipe, and it will feed an army.

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Flavors

November: Vegetarian Shepherd’s Pie

Cold weather means hearty soups, warm bread and a mug of hot tea. Shepherd’s pie is traditionally made with minced lamb, but this delicious vegetarian version will be sure to please everyone! It’s similar to the vegetable pot pie that I made last year, but instead of biscuit dough on top that bakes into a crust in the oven, a shepherd’s pie is topped with mashed potatoes to keep all the moisture and flavor in.

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Flavors

August: Vegan Samosas with Mint Chutney

Samosas originated in the Middle East as early as the 9th century, then spread across Africa and Asia under a variety of names. The pastry dumplings are usually filled with a combination of potatoes, peas, lentils and spices, and are either baked or fried. This recipe comes from chef Melanie daPonte, a vegan personal chef located in Florida who posted these samosas on her blog earlier this summer.

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Flavors, The Seattle Scene

May: Vegan Pho Broth

Outside of Vietnam, Seattle is one of the best places to find authentic pho noodle soup. In fact, the world’s largest bowl of pho can be found in the city’s International District! Dating back to the early 1900’s, pho is traditionally made with beef broth and rice noodles, and filled with a combination of vegetables, tofu, meat and garnishes. This savory veggie pho broth is filled with aromatic spices, and can be frozen to use as soup stock for any number of vegetarian recipes.

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Flavors

January: Lentil Soup with Cumin and Lemon

I have a huge 3-ring binder filled with recipes that I collect: magazine pages from the doctor’s waiting room, labels torn from a can of beans, online articles and printed for inspiration or written down on scraps of paper. Some I have already tried and loved, but the rest I keep “just in case” of… what? The next time someone asks me, “Can you please bring this very specific dish that you’ve never made before?” That’s never going to happen. So in 2019, I’m going to dig through my binder and finally try all the recipes that I’ve been saving up.

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