It’s late summer here in New York and I’m not ready to fill my kitchen with root veggies and hearty greens. I know in a matter of weeks that the tomatoes at the farm stand will be disappearing or so overripe that the fruit flies will be like Jabba the hut at a slimy frog [...]
Caramelized tomato tart is treated like a tart tatin in this recipe. Roasted tomatoes are layered with roasted garlic, olives, onion confit, and puff pastry with caramelized sugar. Serve the caramelized tomato tart by itself or with Braised Seitan with Cannellini Beans. You start the dish by caramelizing sugar with a touch of water in [...]
Seitan is braised with aromatic vegetables and vegetable stock. The braising liquid is strained and made into a sauce with the addition of roasted tomatoes, roasted garlic, and arugula. This hearty dish is great for a holiday celebration or any night when you’re craving a “meaty” dish. I experimented a bit here with seitan and [...]
From scratch cannellini beans with fresh herbs. No-soak method of cooking dried cannellini beans with aromatic vegetables and herbs. The recipe takes approximately 45-90 minutes. I love the taste and texture of beans made from dried beans. The only problem is oftentimes they require soaking overnight and sometimes I’m not that organized and prepared with [...]
Onion confit is made by sweating onions over low heat in a little olive oil and salt. Vegetable stock, vinegar, and fresh thyme finish the dish. Use as a recipe ingredient or condiment for sandwiches. Making this onion confit is dead simple but it takes a bit of patience. We slowly sweat the onions over [...]
Vegan watermelon “tuna” sushi is made by roasting watermelon in the oven with sake and nori and letting it cool. Once cool, the watermelon slices just like tuna. Here is the base recipe for creating watermelon “tuna” sushi. The recipe is super simple and only uses seedless watermelon, sake, and a sheet of nori. Make [...]
This watermelon “tuna” with roasted tomato vinaigrette and fennel salad can be served at room temp or warm if you slightly warm the dressing, roasted tomato, and watermelon sushi slices. Have you ever had or made watermelon sushi before? I’m guessing probably not! You will not believe how the texture and look of watermelon is [...]
Vegan fish fillet using tofu with a nori and rice paper “fish skin” that is stuffed with roasted tomatoes and herbs served with a light roasted tomato sauce. I was playing around with how to make a good vegan fish fillet substitute that didn’t gross me out. I’ve tried a store-bought version of vegan fish [...]
Lasagna made with fresh vegan pasta layers of roasted tomato, eggplant, and zucchini. A quick cashew and tofu ricotta is spiked with fresh basil to substitute for ricotta cheese. Lastly, roasted tomato juices are poured over the top for the final stage of cooking. This roasted tomato, eggplant, and zucchini lasagna with pesto tofu ricotta [...]
Perfect risotto recipe for when summer tomatoes are juicy and ripe and the corn is sweet and beautiful. Risotto is one of those dishes that is great any time of the year with just a quick substitution of in-season vegetables. In the fall and winter, you could try our Vegan Butternut Squash Risotto, in the [...]