For July’s installment of the Gluten-Free Ratio Rally, we were challenged to make fresh pasta. Ingredients? Flour and eggs. All that I had to do was figure out how to replace the flour and the eggs… Easy, right? I ended up making long, flat noodles (tagliatelle) in a creamy artichoke sauce. This is a luxurious summer meal.
This might just be my favourite takeout adaption of all time. Don’t get me wrong—I loved my Sweet and Sour Tofu the other night—but when my flatmates ordered General’s Chicken later that evening, I felt upstaged. Throwing caution to the wind—and ignoring the fact that I’ve never had General’s Chicken—I determined to figure this one out. It’s perfect! If you have some rice and broccoli on hand, then you won’t even have to leave the house for this meal…
Happy Vegan Pizza Day, everyone! Here’s my recipe for success: homemade dough; homemade sauce with hand-squeezed tomatoes; and melty, stretch vegan cheese! Just add your favourite toppings and convert any of your vegetarian non-believer friends to the ease of vegan cheese. You can do it!
My mom was famous for her chicken Marbella recipe—she was even on the local news to cook it once when I was a kid. This is for you, Mommy! This easy, elegant dish combines the flavours of prunes, olives, and capers into something that’s great as a main meal or appetiser, hot or cold, on its own or with an accompaniment. It’s so simple, but is best marinaded overnight. Use mock chicken, seitan, or tofu, but it’s extra special with some crazy Chinese vege delicious chicken…
Part 2 of my epic clam chowder adventure aimed to recreate the traditional creamy New England clam chowder. I shouldn’t even have to write ‘New England’ because everyone knows that there’s no other kind of clam chowder. This vegan version is creepily close to the real thing, according to people who have had clams way more recently than I.
This gravy is a twist on a traditional brown gravy, in the British or old American style. It has sliced mushrooms in it, which make for pretty presentation.
This marinade is perfect for Vegan Tofurkey at Thanksgiving. It would also go well with tofu, tempeh, or seitan served up any style—holiday season or summer.
A perfect centrepiece to any vegan or vegetarian Thanksgiving, this tofurkey recipe is easy, fun, and comes complete with stuffing and marinade!
A delicious savoury pie that’s super easy to make, can be made ahead and baked in the oven for 30-40 minutes day-of, and makes fantastic leftovers, this is basically the perfect fall pie.