Month: October 2011
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Pepper Broccoli Noodles with Vegetarian Peking Duck
There are few drawbacks to living in scenic Bozeman, Montana, but one I’ve run into is lack of a dedicated Asian grocery. The international options found in our local grocery stores are getting better all the time, which is great, yet I still find myself venturing to AsianFoodGrocer.com a few times a year to order some ingredients…
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Poutine
Poutine is traditional Québécois fare. Leave it to the citizens of Québec to come up with a single word that means French fries smothered in cheese and gravy. I love it. After crafting up many variations, I’ve found that I most enjoy Follow Your Heart brand mozzarella cheese for this dish and Frontier brand organic vegetarian [vegan] beef…
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Italian Tempeh and Sun-Dried Tomato Stuffed Zucchini
Stuffing vegetables is one of those culinary treats that we just don’t enjoy frequently enough. Too often we’re stuffing bread to make calzones, stuffing pasta to make stuffed shells or cannelloni, or stuffing crepes to make… well, crepes. While those are all delicious meals, I feel like stuffed zucchinis really hold their own as an…
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Lemon Glazed Blueberry Avocado Muffins
Vegan MoFo, day 2. On a particularly cloudy Sunday morning, the idea of a batch of fresh muffins had my stomach grumbling before I got out of bed. After carefully assessing the ingredients in my refrigerator, a base of blueberry soy yogurt and half an avocado was chosen. These muffins came out bistro quality and…
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Tofu Ricotta (+ Bonus Recipe)
It’s Vegan MoFo 2011! This rich blend of tofu, olive oil, garlic and seasonings is perfect for Italian dishes such as stuffed shells, lasagna or calzones. In fact, this tofu ricotta mixed with some fresh chopped spinach makes the best stuffed shells! Use your favorite extra-firm tofu in this dish. If you’re on the west coast, Surata makes some…