March 18, 2015

Easy Crispy Fried Tofu

I have been cooking with tofu for a long time now. Whether is baking, stir frying, broiling, or straight frying, each technique has its advantages. While I don't like to fry too often, sometimes you just want something fried and therefore, really tasty. 

This recipe is flexible--you can add different seasonings to the batter to enhance the flavor. One key thing to remember here is to dry the tofu out as much as possible before dipping in the batter and frying.

January 15, 2015

Roasted Brussel Sprouts with Pasta

Last night I remembered I had about 2 servings of brussel sprouts in the fridge that needed to be eaten pronto. I decided to roast them (really the best application).

I wasn't content to just eat that for dinner, so I decided to add them into some pasta.

November 15, 2014

Thanksgiving 2014

Thanksgiving is one of my favorite, if not my very favorite holiday. ​ Thanksgiving 2014 will be the third Thanksgiving cataloged on VegInDC. As I said last year, I think people who cook love this holiday because it allows you to meld tradition alongside adaptation. For me, that adaptation means turning a meal that is linked with turkey into a compassionate (and mostly gluten free) gathering. 

November 14, 2014

Butternut Squash Soup

I helped my mother at her synagogue's annual craft fair last year. We worked in Cafe Shalom feeding the hungry artists and patrons of the fair. In addition to the chili, sandwiches, and salads we had a delicious butternut squash soup. My mom sent me the recipe to tweak for Thanksgiving.

October 28, 2014

Sriracha Peanuty Stir Fry

Anne loves the spicy Sriracha sauce, so I found a recipe that incorporated it with some peanut butter. The results were delicious and she loved it! You can use the commonly found Huy Fong brand, but we prefer the Sky Valley sauce.

October 8, 2014

Vegan (and sort of gluten free) Meatballs

​First of all, apologies for my long summer absence. Expect more recipes soon!

I adapted this recipe from a couple of ones that I found through various blogs and cookbooks. Because I can't use wheat breadcrumbs, I have added some other forms of binder here to told these together (the wheat in the mixture forms gluten to make them stick, so GF breadcrumbs don't act the same way).​ I noticed that the smaller crumbles, like Gardein or Boca work better than Beyond Meat cumbles which are a tad larger, but any will do.

July 31, 2014

Summer Fruit Cobbler

Easy and delicious, you will find that this cobbler won't last long enough to need to be put away.