December 16, 2023
When I saw a post about this collaboration between Dough Boyz and Red Fern, I knew I had to have it. This gorgeous specimen contains roasted butternut squash, dollops of vegan ricotta, coconut bacon bits, basil, garlic oil with a balsamic glaze and fried sage. It hit every flavor note Read more…
November 23, 2023
The big food holiday was here and I planned to make a 6-course all-vegan spread in my new kitchen! And I was surprised and pleased how easy it all went down… I even had time to do batches of dishes between prep tasks. With planning, this can be even more Read more…
November 11, 2023
More eats made from the pumpkin purée! First, a batch of pumpkin coconut curry I winged. I got the formula down… aromatics, protein, veg, cream (coconut) and a balance of sweet, spicy, umami, acidity… So darn good… I’ll have to write down the ingredients I used next time. Next I Read more…
November 24, 2021
I really enjoy traditional Thanksgiving dishes. So last minute, I decided I’d go hard for my family’s Thanksgiving get-together. For easy reference for years to come, the collected recipes of my most favorite vegan holiday eats. Process the Pumpkin Pumpkin Preheat oven to 350℉. Prepare heavy-bottom casserole pans by filling Read more…
February 16, 2021
True Food Kitchen is in 17 states, but it’s a delight to have it as an option on Long Island, which lacks vegan options beyond utilizing packaged cheeses and meat analogs. After a full day of running around the Island, the Butternut Squash Pizza made for a divine lunch. The Read more…
November 10, 2020
I’ve been blogging about Matthew Kenney restaurants for 12 years. A testament to the quality of his eatery’s food and the ever-growing popularity of vegan food, he now has more than 40 restaurants in 8 countries. My next report is on his newest NYC-based eatery, Sestina Pasta Bar. This is Read more…
November 22, 2018
Firstly, it’s Thanksgiving. Don’t let the growing pile of dishes in the sink dissuade you from using what you got to use to get it right. In fact, this may be my personal philosophy in life, as I’m a little bit of a figurative mess maker (literally, I am quite Read more…
October 21, 2014
Not that I need another reason to eat an all-vegan apple-themed dinner by an aspiring chef, but my birthday is here again. And a Monday night dinner with some dear, old friends is just what I needed to start celebrating. But it was Da’Ves Lee Malone, the sweet and delightfully timid Read more…
June 15, 2014
Rainbow chard. Salads aid fridge turnover: arugula; roasted white turnip, golden beet & carrot; and watermelon salad Chipotle’s “sofritas” in a way-too-overstuffed burrito with lime and cilantro brown rice and guacamole. Heh, they said “vegan.” Pre-party eats at Pickle Shack in Brooklyn: fried oyster mushrooms with cocktail sauce. Cecelia’s “ricotta” Read more…
December 15, 2012
I’m still making pumpkin recipes. With one container down and the next out of the freezer, it was time for a savory pumpkin recipe. For now. Thankfully VegNews gave me a hot tip in their holiday recipe compilation: Pumpkin Sage Quinoa. Pumpkin Sage Quinoa I’ve decided that I want a Read more…
