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Author Archives: rebeccacarmi
An Ode to Vegan Cookies
Sure there are all those bean and tofu and vegetable dishes, but what about…cookies? Who can live in a world without cookies? Funny you should ask. We have been on a cookie spree that began one dark New Years Eve … Continue reading
Cauliflower Curry Dinner (Aloo Gobi Masala)
Lest you think, this first week out, that all our meals are one-bowl wonders, I decided to show you last night’s dinner. It is much simpler than it looks – involves a mixture of some serious-chef-like slicing and then dumping … Continue reading
Hearty Bean, Corn and Tomato Soup
In this post I will demonstrate that vegan food need not be endlessly time consuming chopping and grating, nor does one need to run all over town for specialty hippie stores. One can use pre-prepared foods and STILL be vegan. … Continue reading
Curried Breakfast Scramble
A simple and easy meal that functions in the breakfast set-up like any scrambled egg dish, takes the same amount of time and tastes better. I learned to make it at Family Camp at Farm & Wilderness Foundation, where it … Continue reading
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Tagged Breakfast, Cooking, Curry powder, Garam masala, Home, Onion, Sesame oil, Soy sauce, Tofu, Vegan
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Hummus 101
One of our favorite dishes as a family is hummus. And it is a great way not just to start this blog, but to start the New Year, because the round chickpeas are frequently cooked at the Jewish New Year … Continue reading
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Tagged Chickpea, Cooking, Cumin, Garlic, hummus, Olive oil, Sesame, Tel Aviv
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Feeding a Vegan Family
When people hear we are vegans they often ask me how I feed my children, or say, “I could do it for myself, but my family would never go for it!” This blog is the explanation. It is a record … Continue reading
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Tofu Crossing 