Thanksgiving 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

Coconut Tofu

This recipe is super easy and deliciously cozy for a cold night. The curry and coconut are very warming! Try it with some rice to soak up the delicious sauce.

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Tofurkey in the slow cooker

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!

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Pecan Pie

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.
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Tofu Piccata

Anne loves this Piccata sauce. She said she would eat it over anything, but I think it goes especially well over this tofu with some mashed potatoes or gluten free pasta on the side.
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New Look! New design! New host!

After a few years with Blogger, I have decided to jump to WordPress, hosted by A Small Orange. I have enjoyed using them for Take a look and let me know what you think!


Roasted Tomato and Beet Bisque

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.

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Alison’s Banana Cake

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.

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Summer Salad

There is nothing that says summer more than fresh cucumbers, tomatoes, and basil. This easy and quick summer salad is derived from our local farm stand + our basil plant in the back!

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Easy Crispy Fried Tofu

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.

This recipe is flexible–you can add different seasonings to the batter to enhance the flavor. One key thing to remember here is to dry the tofu out as much as possible before dipping in the batter and frying.

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