A Passion For Food…A Passion For Flavor! – Melanie DaPonte
They said it couldn’t be done…but here it is, a veganized version of the classic French onion soup!
This recipe comes from Allison Rivers Samson, owner and operator of Allison’s Gourmet Online Vegan Bakery and Confectionary. She is famous for her ultra-decadent gourmet vegan chocolates and other sweets, but it doesn’t end there.
Allison is also the author of the “Veganize It” column for VegNews magazine. Her recipes feature veganized versions of many comfort food favorites, like macaroni and cheese, lasagna, burgers–even Caesar salad! These recipes and so much more can be found here on her blog. I am a big fan of Allison’s work, both sweet and savory!
Here’s a basic rundown of this deceptively simple, yet impressively elegant recipe:
Slice onions very thinly and sweat them in a large stock pot with a bit of salt.
The most critical step in this recipe is the caramelization of…
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What’s For Dinner Moms?
We finally arrived home yesterday. It certainly has been a crazy month! First our trip to Walt Disney World then home for four days and then to visit my parents in North Carolina. We arrived home for about 20 minutes and then I had to drop her off at work. I needed to get a seam ripper so we headed to JoAnn’s. When we were done we happened to drive by the carpet store that I have wanted to go to for the last six months. Of course I had to stop. I hadn’t even gotten the car unpacked and we bought a 12 x 12 rug to go in our living room and a 7’6″ rug for my daughter’s room. Of course they don’t fit in the minivan so we move all the suitcases to the center of the car and drove with the trunk open for the four…
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A Passion for Food… A Passion for Flavour – Melanie daPonte
This is a quick and easy recipe for a Thai restaurant favorite. I like to make this dish at home, because I can choose the ingredients. I think it tastes even better than traditionally prepared. Most Thai restaurants season with fish sauce– a real bummer for vegans.
I also like to press and freeze my tofu, then thaw it completely before using in dishes where I want more texture. This method also helps tofu absorb marinade more readily. I just wrap it airtight, freeze overnight, then when thawed, I squeeze it out one more time, and use as desired.
Tofu Pad Thai
from “Big Vegan” by Robin Asnell
- ¼ cup Vegetable broth
- 2 tbsp. Lime Juice (or more, to taste)
- ¼ cup Tamari
- 2 tbsp. Sugar
- 2 tsp. Cornstarch
- 2 tbsp. Canola oil
- 12 ounces Firm tofu, drained and pressed
- 1 tsp. Red pepper flakes
- 1 tbsp. Ginger, fresh, minced, peeled
- 2 cloves Minced garlic
- 8 ounces Rice noodles, banh pho
- 4 Scallions, Cut in 1 inch…
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So called because of the colours of vegetables used to make this dish, no fruit in sight. This is a fantastically simple recipe and it’s delightful cold in tomorrow’s lunch boxes. The lentils and sweet potato make for a creamy texture, without the addition of any actual cream. It’s a cheap dish too and one that I’ve used for a long time to fill the hungry gap before pay day. I like tikka flavour the best, but I’m sure any curry paste would be just as tasty.
Peel and dice one large onion. Peel and slice 2 medium carrots into crescents. Heat 1tsp coconut oil in a large pan and saute the vegetables slowly. As I have learnt from Meera Sodha, cook your onions for as long as you can, low and slow.
Meanwhile, peel and dice one large sweet potato. You want the chunks to…
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The Circus Gardner’s Kitchen!
Over the centuries aggressive nations have used their military might to subdue, colonise and plunder other nations for prized resources.
At one time such plunder would have consisted of “precious” minerals like gold, silver, copper and diamonds. Subsequently, with the advent of industrialisation, the exploiting nations turned their attention to the plundering of fossil fuels like coal, oil and gas.
Now, rather than precious metals and fossil fuels, it is arable land and access to water that is most prized by neo-colonialists. Our own populations continue to expand exponentially whilst simultaneously our arable farmland is disappearing, thanks to disastrous modern agricultural processes. Water is becoming increasingly precious because it is a finite resource with more and more of us demanding access to it.
The principal neo-colonialist nations of the 21st century are China, India, the United Arab Emirates, Saudi Arabia, the USA and western European nations, in particular the UK…
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