Have you tried seitan yet? It’s a wheat-based protein source, with a substantial texture to it that makes it a good substitute for beef if you are trying to make a plant based supper. If you like beef fajitas, or are a vegetarian looking for a new dish, you ought to try this Sizzling Seitan…
Lightened Cream of Asparagus Soup
Silken tofu thickens this Lightened Cream of Asparagus Soup recipe, making it a substantial vegan soup perfect for an early spring meal. It’s been a long winter here in the Boston area. In fact, we just surpassed the record for snowiest winter on record for the area. So when I saw some good looking asparagus…
Linguine with Meatless Meat Sauce
I first came to enjoy tempeh, the cultured soy protein, when Jodi was eating vegetarian back in the early days of our relationship…and my cooking journey. Though many of the plant based meals I made then stuck with us after she evolved to an omnivore’s diet, tempeh is one of those things I hadn’t made…
Potato Leek Soup with Roasted Broccoli
This vegan recipe started out as a classic potato leek soup. It was good in term of flavor and consistency the first time out, but I thought it could use a little some else. That something turned out to be roasted broccoli, and so today we are serving up a nice, hot bowl of Potato…
Roasted Winter Squash and Garlic Soup
A friend who had a bowl of this soup declared I ought to receive a Nobel Prize for this soup. Well, that might be getting a bit carried away, but this Roasted Winter Squash and Garlic Soup recipe is pretty tasty! It’s especially good on a cold late fall or winter evening, and I know…
Butternut Squash Soup with Sage and Sautéed Mushrooms for #SundaySupper
Really, I do have fall foods in my repertoire other than butternut squash. But #SundaySupper friends who visited my Risotto with Butternut Squash, Chicken and Sage may start to wonder, because here I go again with butternut squash as the primary ingredient for this week’s edition of Sunday Supper. This week’s theme is “Fabulous…