One of the joys of summer is growing my own basil – which means that fresh Pesto Genovese is always an option for dinner. My favorite way to turn pesto into a full-blown meal worthy of company is to add cubed Yukon Gold potatoes, green beans, and oven roasted tomatoes, before topping my finished penne…
Winter Storm Fern has moved on, but it is still very cold in the Carolinas. Sunday afternoon I made soup stock from aging vegetables in my produce bin and used that stock to make my favorite cold weather comfort food – French Onion Soup. I learned how to make this delicious soup from watching Julia…
Although I know how to make a killer barbecue sauce, the problem up to now has been finding a worthy vegetable protein. Enter Barvecue Smokehouse, made just up the road from me in Cornelius, North Carolina. Barvecue Pulled BVQ has a unique, meaty texture and delivers nine grams of protein per serving, while also being…
Although I know how to make a killer barbecue sauce, the problem up to now has been finding a worthy vegetable protein. Enter Barvecue Smokehouse, made just up the road from me in Cornelius, North Carolina. Barvecue Pulled BVQ has a unique, meaty texture and delivers nine grams of protein per serving, while also being…
Lasagna is one of my favorite pasta dishes. It’s my go to dish for a crowd and the very first recipe I wrote for my Fool a Carnivore cookbook. I’ve been thinking about ways to make it simpler to assemble while still providing all the elements of a great tasting lasagna. I’ve decided that layering…
Vegan caviar made from seaweed? I continue to be amazed at the plant-based versions of foods that I thought I would never eat again! I initially bought Caviart® plant-based caviar to motivate me to improve my sushi-making skills or to garnish blini (thin Russian buckwheat pancakes). Both dishes sounded like a lot of work (given…
As an Ohio transplant to the Carolinas who doesn’t eat meat, I’ve never gotten into the debate about which state has the best barbecue sauce. North Carolinians love vinegar based barbecue sauce, whereas South Carolinians swear by a tangy mustard based sauce. I recently discovered a type of Japanese barbecue sauce called Bulldog Sauce. It’s…
For the past two years, I’ve been obsessed with Fly By Jing Sichuan Chili Crisp. But last night was the first time I used Fly By Jing Chili Crisp Vin as a marinade for Gardein Lightly Seasoned Chick’n Scallopini. Not counting the marinating time (roughly two hours in the fridge, during which I also cooked…
My slow cooker gets a lot of use during the winter months. But sometimes I don’t have the time to prep early in the day and am scrambling to come up with a quick dinner that I can have on the table in 20-30 minutes. That’s when an old standby like Gardein’s Chick’n Scallopini comes…
Gardein’s plant-based be’f tips (formerly Beefless Tips) is one of the most versatile vegan products on the market. I’ve used it in recipes ranging from Beef Stroganoff to Beef and Mushrooms Berkeley, and have begun experimenting with it in Asian dishes. Beef and Broccoli Lo Mein is a classic staple in Chinese restaurants, but you can make it…
With temperatures in triple digits for the third consecutive week, who feels like turning on the oven? Not me! One of my favorite quick weeknight suppers when it is much too hot to turn on the oven is my ultra flexible main course salad with Gardein Chipotle Lime Flavored Chick’n Tenders. Just 6 to 7…
Winter Storm Fern has moved on, but it is still very cold in the Carolinas. Sunday afternoon I made soup stock from aging vegetables in my produce bin and used that stock to make my favorite cold weather comfort food – French Onion Soup. I learned how to make this delicious soup from watching Julia…
As Thanksgiving quickly approaches, I’m so grateful for the creative idea sent by one of my readers on how to improve my Old Bay inspired Quorn Meatless Turkey-Style Roast from a few Thanksgivings ago. She suggested that instead of using a plain balsamic vinegar, I change up the recipe with a fruit-based balsamic, like fig….
Lasagna is always perfect for celebrations – and I feel like celebrating today.
Recipe Included: Lasagna
Taking the Meat out of Meatloaf was my most popular post last year.
Recipe Included: Meatloaf Redux
Some creative alternatives to Mac n’ Cheese and fish sticks on Fridays during Lent!
Recipe Included: Meaty Meat Lovers Lenten Lasagna
When I was a kid, I was a Julia Child fanatic.
Recipe Included: Beef and Mushroom Bourguignon – Vegan Style
A growing number of Americans are enjoying a meat-free Thanksgiving this year.
Recipe Included: Citrusy Cranberry Sauce
There are a lot of new plant-based turkey options for Thanksgiving this year.
Recipe Included: Mushroom Gravy
As the days get cooler, nothing tastes (and smells) better than a hearty stew or soup simmering all day in my slow cooker. Lentil soup has long been one of my favorites, and I’m sharing a simple recipe that I’ve made since my teens. Lentils are inexpensive, nutritious, high in protein and fiber, and have…
One of the lovely things about being snowed in (which is a rarity for us in the Carolinas) is the opportunity to cook hearty dishes that take a long time to make. For example, last night I made French Onion Soup and the night before in the leadup to our winter storm, I experimented with…
With the dog days of summer upon us, I frequently reach for my slow cooker. In fact, I use my slow cooker as much in the summer as I do in the winter months! My Vegan Chorizo and Black Bean Stew uses spicy vegan chorizo from Asheville-based No Evil Foods instead of one of the vegan ground meats…
Fat Tuesday came to my home a few days early…
Recipe Included: Easy Vegan Jambalaya
If you’re busy, you might want to try my butternut squash and sweet potato soup.
Recipe Included: Butternut Squash and Sweet Potato Soup
Feijoada has always been one of my favorite vegan dishes.
Recipe Included: Feijoada
With cooler weather rapidly approaching, I love turning to my slow cooker for easy weeknight meals.
Recipe Included: Peruvian Chick’n, Chickpea, and Vegetable Stew
Peach season is at its peak in South Carolina.
Recipe Included: Peachy Vegan Chili – with a Bourbon Kick!
