Posted on November 12, 2015
It’s hard to believe, but this is my fourth year doing VegInDC Thanksgiving post. Time flies! You can see my previous Thanksgiving posts here: 2014, 2013, and 2012. This year, I am planning on making the Tofurkey in the slow cooker which I did last year. It frees up the oven, and comes out really well. Besides that, I think I will be sticking to some of my standard Thanksgiving recipes.
As I have said before, Thanksgiving is a time to meld tradition with adaptation, and I am so excited to share with you what I am truly thankful for: awesome vegan eats. Enjoy! Read More
Posted on November 24, 2015
Last year, I found a recipe that did the Tofurkey in the slow cooker. Not only did it come out moist and delicious, it saved precious oven space for the various other dishes I made. This recipe also provides you with a nice side dish and gravy as well, so you can think of it as a one pot thanksgiving option!
Posted on November 10, 2015
Pecan pie is usually a pretty simple thing. Pecans + sugar + lots and lots of eggs. This recipe keeps the first two, and uses on a combination of silken tofu, almond milk and cornstarch to substitute the egg/custard texture. I have never been a high fan of pecan pie, but this is quite tasty.
Posted on August 26, 2015
I ended up with a gigantic bushel of fresh canning tomatoes from Delaware this weekend. Many were fine to eat and we did; I also blanched and diced about 20 cups worth to make frozen individual portions of diced tomatoes. The last few were sitting on my counter top today and I decided to make a soup. But not just a regular tomato soup–a roasted tomato (and beets) soup! This is a very easy thing to make when you have a bunch of tomatoes sitting around.
Posted on July 6, 2015
My mom makes the best banana cake. A few years ago she sent me the recipe and I have adapted it to be vegan and now gluten free. Its delicious right out of the oven. She sometimes ices it with chocolate but its not necessary (unless you love chocolate and can’t live without it.)
This is a great way to use up your over ripe bananas. Just throw them in the freezer when they start to get to ripe and then thaw them when you want to make the cake.
Posted on March 18, 2015
I have been cooking with tofu for a long time now. Whether is baking, stir frying, broiling, or straight frying, each technique has its advantages. While I don’t like to fry too often, sometimes you just want something fried and therefore, really tasty.