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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