Coconut Basil Satay

  This is a really great ”wheat meat” to use in rice paper wraps with rice noodles, fresh veggies, cilantro and mint.  It’s also wonderful as the anchor for a southeastern Asian-styled meal.  Seasoned from the inside out with coconut milk, Thai basil, ginger and chili pepper, it’s full of flavor and has a chewy texture that is [...]

Read Full Post »

Faux Tuna Salad

  Making faux tuna using garbanzo beans isn’t an idea original to me;  I simply modified the idea to mimic how I used to make the real deal.   It’s quick, easy and can be made nearly on the fly.  It also happens to be delicious and full of healthy and filling fiber.  Plus,  the vitamin C-rich [...]

Read Full Post »

Dilled Georgian Wheatloaf

  We love just about every fresh herb out there, but we especially love the flavor of dill.  I wanted to incorporate some dill into a seitan recipe and decided to couple it with the Georgian spice blend, kharcho.  This is a really simple wheatloaf that takes minimal effort to make and leftovers make great sandwiches.      Dilled Georgian [...]

Read Full Post »

Tempehstuous Reuben Fettuccine

For whatever reason, the health virtues of  rye have been popping up left and right in my reading material recently.  That prompted me to pick up some dark rye flour from Bob’s Red Mill the last time we were in Portland.  On the drive home I was contemplating how I could use the flour in [...]

Read Full Post »

Veggie Dawg

  It’s summertime and people are out grilling and gathering around tables laden with food.  Problem is, there usually aren’t many vegan options.  These veggie dawgs will be a hit at your next gathering and are, as always, entirely vegan.  I had a few goals when I set out to make these veggie dawgs:  First, they had [...]

Read Full Post »

Pulled Yuba Sandwich with a Sesame Slaw

  Cherries, especially the tart variety,  are receiving a great deal of attention these days in the athletic world due to their ability to mitigate pain after exercise.  This little fruit is packed full of anti-inflammatory anthocyanins as well as the carotenoids lutein and zeaxanthin which are important to the health of your vision. They [...]

Read Full Post »

Meatless Monday: Vegan Machaca

  This is  a great way to morph leftover Yuba Asada into a new dish or to forge ahead and simply create this one on its own.  I grew up in southern California and machaca burritos were sold at nearly every Mexican food restaurant.  As a result, I grew to love them but since they contain egg and [...]

Read Full Post »

Comfort Food; Greek-style

  I’d made a batch of Gyros-style seitan and wanted to use it in some traditional Greek-style dishes.  This impulse just happened to coincide with the arrival of a sample of  Teese’s newly revamped stretchy mozzarella-style faux cheese.  So there you have it, Greek-style comfort food was on the menu.  It was absolutely carb coma-inducingly [...]

Read Full Post »

Meatless Monday: Yuba Asada

Meatless Mondays… and Tuesdays and then the rest of the work week is just WTF [literally], so why eat meat at all?  Clearly, we have already made the leap and adopted an entirely vegan lifestyle, but the reality that is dawning upon me is that I don’t think most people realize that there are food [...]

Read Full Post »

Kombu Bay Red Chowder

Kombu Bay Red Chowder Ingredients: grilled Tofish [Could substitute regular grilled tofu.] 4 cups kombu/arame broth [2 dried kombu / 1½ T arame per quart of water.  Soak for 30 minutes and then bring to just under a boil and turn off heat.  Let sit an additional 30 minutes and then strain out the seaweeds.] 2 [...]

Read Full Post »