My carnivore hubby loves meatloaf. So when he asked if we could have meatloaf with my garlic mashed potatoes, how could I refuse? I wanted to do something different than my Mini Meat Loaves from Fool a Carnivore. I was determined to create a dish that looked more like “real meatloaf”. Since meat ...
Weekend Recipes
Love Chorizo? Try this Meatless Version!
It's fun discovering new products that make my recipes taste even better - and more meat-like. I've written before about Upton's Natural's - a unique brand that is doing amazing work with Seitan. Seitan is often called "wheat-meat" because it so closely replicates the mouth-feel of meat. When ...
A Meaty Ratatouille Even Julia Child Could Love
We love Ratatouille - that traditional stewed vegetable dish from Provenance. In re-reading Julia Child's recipe tonight, I noted that she suggested serving it with beef or lamb. Since none of my favorite meatless meat companies have yet to figure out how to replicate lamb (hint, hint), I turned to ...
Old Fashioned Stuffed Peppers
Although I already have a great stuffed pepper recipe in Fool a Carnivore (check out Baked Bell Peppers Stuffed with Sausage and Spinach at pp. 69-70), I had a hankering for the more traditional kind of stuffed pepper I remember from childhood. I conferred with Bill and he remembered that rice, ...
Reeved Up Ratatouille
I used alternating ovals of eggplant, red pepper, green zucchini, and golden zucchini to make my newest version of a venerable French classic. My Ratatouille is "reeved up" for two reasons. First, it goes around a little like a race track (doesn't it?). Second, I added LightLife Smart Ground to a ...
Spanish Cooking . . . with a Vegetarian Twist!
I was glad that my four students unanimously asked for Spanish cuisine for our cooking class last Sunday. While I can cook Italian dishes in my sleep, it was definitely a challenge to create some new recipes, research Spanish wines, olives, and cheeses, and learn how to make a delectable flan – ...
Butternut Vegan “Mac ‘n Cheese”
One of the things I love about cooking is that inspiration can come from almost anywhere. Recently, I saw a recipe in PureWow that touted a grown up Mac 'n Cheese made with minimal dairy adapted from a version served by super-chef Jason Neroni, at his LA hotspot, Superba Snack Bar. Neroni used ...
Lasagna
This is the lasagna recipe that is the star of my introduction—the one that gave me the confidence that I really could fool carnivores. When I was putting the finishing touches on this book, I realized that I had never written it down. I have made many versions of lasagna, and can almost make it ...
