so you wannabee a Domestik Goddess?
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Every autumn, the Earth erupts forth in a great bounty of fruits and vegetables in such great quantities that the ground must know it will produce nothing for the next 5 or 6 months… How else can you explain the flood of apples, cranberries, pumpkins, squash, and other gourds that invade grocery stores across the country every October? Today, we are going to elevate Fall fare into the fantastic. We are going to make sandwiches! (And they’re going to be veg friendly, too.)
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Bored with the same-old-same-old supper? Food writer Chris Perrin is back with a new recipe, and a new ingredient to challenge our cooking comfort zones — not seitan this time, but the mysterious miso… Chris has a cook’s certification from the Kansas City Culinary Institute, is a columnist for BIAO Magazine and at [...]
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Many people have never heard of seitan, one of the more versatile vegan meat substitutes. Sometimes called wheat meat or Buddha food, it is formed by taking the gluten (proteins) from milled wheat, kneading it with water, and simmering the resulting dough in broth. Oh, and it is pronounced “SAY-tan” like everyone’s favorite Biblical bad buy. Which means I get a lot of weird looks when I start saying how awesome it is.
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Here’s a new favourite summertime supper recipe — perfect for when those patio tomato plants are being just a bit too generous with their fruitful bounty.
Tiny tomatoes are apparently custom-made to be roasted with garlic, olive oil and balsamic vinegar, then tossed with lovely greens: the late-season regrowth of baby spinach and herbs [...]
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I love the rich aubergine colour and fat rounded curves of eggplant — surely the most elegant and mysterious of vegetables.
The only problem with eggplant, as I see it, is finding a way to cook and serve it that won’t have the household running madly off to a fast-food joint.
Enter [...]
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