Tag Archives: Vegan

Miso Soup #2 (Asian style)

This is a more classic Miso soup, using oils and spices more associated with Asian cooking. 2 large shallots 1 Tablespoon toasted sesame oil 1 pound of white mushrooms (button, baby portabello, crimini or for more exotic look,         shitake, oyster, … Continue reading

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Miso Mushroom Chickpea Soup

Miso soups have become a staple of our winter diet. The miso blends well with vegetables to create a rich broth of heart-warming properties. There is nothing as satisfying as coming home on a winter day into a house filled … Continue reading

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So Slaw!

I recently acquired a mandoline – not the musical instrument, (we have many musical instruments already) but a sharp bladed chopping machine. See the kitchen appliance category of the Tofu Crossing Trading Post if you want one, or just to see … Continue reading

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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

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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

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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

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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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