Month: October 2012

  • Delicatessen Vegan Corned Beef on Rye

    Delicatessen Vegan Corned Beef on Rye

    If you’ve got a craving for a serious deli sandwich, this recipe will make your day. Shaved delicatessen vegan corned beef topped with sauerkraut and deli mustard hits the spot any day of the week. The aroma from brown sugar, cloves, cinnamon, and allspice will take over your kitchen while the loaf bakes. After baking…

  • Bok Choy with Five-Spice Cashews

    Bok Choy with Five-Spice Cashews

    We found a giant bok choy in our Bountiful Basket Asian pack this week, so instead of the standard “steam and drizzle with lemon juice,” I hauled out The 30 Minute Vegan’s Taste of the East by Mark Reinfeld and Jennifer Murray for some inspiration. I made a couple of tweaks to the seasoning levels, but this…

  • Pan Fried Shiitake Mushroom Bacon

    Pan Fried Shiitake Mushroom Bacon

    There was a lot of interest in my previous post about Crispy Shiitake Mushroom Bacon, so I thought I’d try out some variations and follow up with a much quicker way to prepare this savory treat. Instead of roasting in the oven for 45 minutes to an hour like the original recipe, this is prepared on…

  • Weeknight Chickpea Burritos

    Weeknight Chickpea Burritos

    Nearly every chickpea taco or burrito recipe I’ve ever seen involves either roasting or mashing chickpeas. Those are fine options, but I was more interested in an easy-to-make chickpea filling with both evenly spiced flavor and great texture. Not only is the seasoned filling easy to make, but it’s great in burritos and highly versatile…

  • Crispy Shiitake Mushroom Bacon

    Crispy Shiitake Mushroom Bacon

    Loaded with savory flavor and umami taste, you’ll want to add these crispy shiitake mushrooms to all sorts of recipes. Based on a “Shitake ‘Bacon’” by Chef Elliot Prag of the Natural Gourmet Institute, this recipe is a real treat. They will decrease in size pretty significantly while cooking, but to you and me, that’s…