Tag Archives: largely unattended

seitan redux

I’ve been tinkering with my seitan recipe, and I’m really happy with the current incarnation. It’s much cheaper and tastier than buying seitan at the store. I hope you like it too!  Dry Ingredients: – 1 cp wheat gluten flour … Continue reading

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black bean soup

Black bean soup recipes can be found across my cookbooks, but I have yet to find one as satisfying as this one, adapted from Madhur Jaffrey’s World Vegetarian. She says this version hails from Costa Rica, and that it is … Continue reading

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hummus pizza

Pizza is such an easy thing to make – I spend 10 minutes mixing the dough the night before, take it out of the fridge around 5, mess with it for a few minutes at 5:45 and again at 6:30, … Continue reading

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vegetarian banh mi sandwiches

Whenever we want to make banh mi, or Vietnamese sandwich (usually involving several kinds of meat), we just make something up involving east-Asian-ish or south-east-Asianish baked tofu, some veggies, and a baguette. This was so much better. I found it … Continue reading

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no-knead thin-crust pizza dough

I LOVE this pizza dough recipe from Rose Levy Beranbaum’s The Bread Bible. It’s a no-knead (or maybe just a tiny knead) dough, so you don’t develop the gluten structure, which means that it creates a tender yet crisp crust. … Continue reading

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corn and edamame-sesame salad

We just got Veganomicon as a wedding shower gift, and we’ve already made the edamame corn salad for two different parties. It’s really easy and delicious – though it does require a bit of a financial splurge on the frozen … Continue reading

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how to cook any grain

By any grain, I mean pearl couscous, quinoa, barley, oat groats, buckwheat groats, rice, cracked wheat, hominy, whole rye, farro, teff, spelt, kamut, triticale, wheat berries, and more. I have always had a hard time cooking grains properly, until Bittman’s … Continue reading

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