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Pesto Pasta and Grilled Romaine Salad


Grilled Romaine Salad idea from What the the Hell does a Vegan Eat Anyway.

Beet and Bean Soup, with Roasted Okra

Sesame Soba Noodles and Caesar Salad

Nut Cutlet with Roast Potatoes, Collard Greens, and Summer Melange

Collard greens prepared brazilian style — very thinly sliced and stir-fried with plenty of garlic. Nut cutlet brought from Europe.

Kale, Tempeh, and Greens with Braised Fennel, Roasted Cauliflower, Fried Oyster Mushrooms and Brown Rice

Vegan Strawberry Shortcake

Stewed Romano Beans

Stewed Romano Beans


3 cups Romano Beans, rinsed and chopped
1 large onion, coarsely diced
2-3 large tomatoes, sliced
3 cloves garlic, sliced
3 Tbl extra virgin olive oil
1/2 tsp salt

Sauté the onions in the oil in a saucepan for a few minutes until they start to soften. Add all remaining ingredients and simmer, covered, until the beans are tender.

Latkes with applesauce, artichokes, greens, and tomato salad


Chaim brought over the apples, and we had an applesauce and latkes making party!

Wax bean salad, sushi rice, steamed corn, oven-braised mushrooms, shishito peppers, zuchinni with lemon and onion, roasted eggplant and tomatoes, stir-fried pea shoots and beet greens

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Coconut flan

Coconut Flan


1/2 cup silken tofu
1/2 cup maple syrup
pinch salt
2 1/2 cups mixture soy/coconut milk (1 can coconut milk, the rest soymilk)
1/4 tsp agar powder (or about 1 Tbl flakes)

Puree the tofu, 3 Tbl of syrup, and salt in a blender. Divide the remaining maple syrup between 6 oiled flan/custard cups. In a saucepan, simmer the milk and agar until well dissolved. Add the hot milk to the tofu mixture in the blender and mix well. Pour into the custard cups and refrigerate until set. To serve, unmold each cup onto a plate (you can use a knife to pull an edge slightly to let in an air pocket).

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