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.
Continue reading “Scores 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.
Continue reading “Summer of Sandwiches”
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.
Continue reading “December: Black Bean & Vegetable Stew”
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.
Continue reading “November: Vegetarian Shepherd’s Pie”
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.
Continue reading “August: Vegan Samosas with Mint Chutney”
This gorgeous soba noodle salad from Rachael Ray has tons of crisp vegetables and a light ponzu dressing, and is a great addition to any summer picnic or cookout! The recipe is very simple to follow, and easy to customize by adding your favorite protein.
Continue reading “June: Spring Soba Salad”
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.
Continue reading “May: Vegan Pho Broth”
The May 2017 issue of Food & Wine magazine was the special travel issue, and featured tons of traditional recipes from around the world and international twists on modern favorites. This fantastic tabbouleh from chef Yousef Hanna was included in the section on Israeli foods.
Continue reading “March: Tabbouleh with Pine Nuts and Almonds”
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.
Continue reading “January: Lentil Soup with Cumin and Lemon”
This pad thai doesn’t come from a proper cookbook, but it comes from my notebook where I keep recipes that I’ve torn out of magazines and newspapers, photocopies, printed out and written notes on, or jotted down on the back of receipts. The notebook has no order or theme, it’s just a jumble of flavors that looked good to me. It’s my favorite cookbook, and after many years, it’s fairly hefty with some favorite dishes. But there are a lot of dishes that I still haven’t tried yet.
Continue reading “August: Tofu Pad Thai”