This is yet another soup recipe from the Moosewood New Classics cookbook. I thought Clare would really like it because it called for soy sausage. I used our favorite – Morningstar sausage crumbles. It also called for greens, like swiss chard, kale, or collard greens. I chose kale. We don’t eat kale very often, so … Continue reading →

I am happy to announce the release of my fourth collapsing X plugin for WordPress. This one is Collapsing Links, which was requested by several users of my other plugins. With the development of this plugin, I finally added the ability to have multiple instances of the widget. This took some careful study of some … Continue reading →

One day recently I was trying to decide what to make for dinner. I was feeling a little sick, and was looking for comfort food. I thought I would make my Macaroni and cheese with spinach recipe, but we were out of flour. So instead I whipped up something new. I already had the frozen … Continue reading →

This is another recipe which is mostly my wifes idea. She used to do something similar with chicken, and wanted to try it with tofu. Although the prep is quick on this one, it does take a while to bake. It makes very good leftovers for lunch though. To make good tofu, it is imperative to press it.

This dish was mostly cooked up by my wife, Clare, who undoubtedly was inspired by some recipe she found online. It is pictured here with lentil bolognese, the combination of which makes a very tasty meal.

This recipe originally comes from The Voluptuous Vegan by Myra Kornfeld and George Minot, in which it was originally called Chocolate Pudding. It turns out that the consistency was not much like pudding, and for awhile I tried to make it more like pudding, but my girlfriend said she liked it as it was. So I then figured out a nice way to serve it, added a little brandy for some extra flavor, and a little bit of that magic xanthum gum to thicken it up. Trust me, it’s a real hit.

Clare gets most of the credit for this recipe. The combination of corn, beans, and vegetables makes a tasty, healthy, and quick meal. It is particularly nice in the summer, since it does not require any cooking.

This recipe comes from the Vegetarian Starter Kit, which convinced me to go vegan. Be sure to use whole wheat pastry flour. Regular whole wheat flour produces a very dense flapjack.