I mostly used this recipe from Sally’s baking addiction for this one, but I made a few modifications of my own. She swears that a pinch of black pepper makes it magical, but I am still skeptical. I also used the same pie crust recipe that I usually use, the same one from my mom. …
I had to test this recipe a few times before publication 😉 Being homebound for the COVID-19 is a fine time to bake, if you can find the ingredients. Meg has been super productive and today one of the things she set her sights on Brownies.
This is the same apple pie recipe my mom has been using for as long as I can remember. In my opinion, no other pie is better, though I am perhaps a bit biased. Thanks for teaching me how to make pie mom!
This recipe is for one double-crust pie. I use the same crust recipe for all my pies. If you are making single crust pies like pumpkin, this crust recipe will make two pies.
I’ve been making hummus off an on since 1998, with many techniques and recipes. For awhile I got lazy and started buying store bought – I became particularly fond of 40 spice hummus by Tribe, and then they stopped carrying it, which prompted me to start making my own again, and to try to replicate the recipe. I used to use canned chickpeas, but have decided that starting with dried chickpeas is worth the effort to produce really smooth hummus. Another trick is to add a little baking soda while cooking the chickpeas – that seems to make them break down and end up really smooth. This recipe only has about 25 spices if you count the individual spices in the garam masala, but it’s close enough in my book.
This dish has many of my favorite things – the tomato sauce and noodles of a traditional lasagna, spinach found in many vegetarian lasagnas, and eggplant found in Greek dishes like moussaka.
Spinach artichoke dip is very tasty, but not that healthy, with lots of sour cream and mayonnaise. This recipe is a healthier version. I originally based it off this recipe from the yummy life. I like it with even more spinach and artichokes than they use, but I add a bit of mayonnaise, to make it slightly creamier. This recipe makes a big batch, great for a party. I also recommend trying to find a large container of artichoke hearts. I can get a 4 lb. container at my local store for about $15.
Ratatouille is a traditional French dish, and comes in many different variations. From my perspective, two ingredients are absolutely critical — eggplant and tomatoes. The dish pictured here is fairly traditional.
This recipe is largely inspired by a combination of recipes from the Moosewood New Classics and Very Vegetarian cookbooks. It is a bit time intensive, so it is not the kind of dish I prepare often, but it is fun for dinner parties, and most of the preparation can be done the day before.
Pizza is a very common food in the United States, and it is difficult to avoid. Many people find it very tasty, but it is also seen as very practical, in that it can be ordered for delivery, is relatively inexpensive, and usually pleases most. As a vegan, I started experimenting with cheeseless pizza. This may seem like heresy to some — pizza without cheese — but I have learned that if it is made with certain parameters, it can be very tasty. For eating pizza out, it is crucial to have ample sauce and tasty toppings. A no topping, $5 pizza from Hungry Howies will not be good. But a $10 pizza with extra sauce and lots of tasty vegetable toppings from Papa John’s can be very tasty. But if you want truly good vegan pizza, you probably need to make it yourself. This recipe aims to be both tasty and healthy, and is actually not that difficult to make. I took the dough recipe from a recipe for calzone dough I found on the Vegan Chef (Sometimes I do put on some cheese. The top picture does have a little mozzarella and feta cheese on it; the extra pictures at the bottom do not).
This is largely based off of a recipe from Very Vegetarian, but after a couple years of enjoying it, Clare helped me find the missing ingredient — spinach. The downside of mac and cheese is that it is low on the vegetables. I tried broccoli, green beans, and snap peas, but they weren’t that good. Spinach goes very well though. The “cheese” part is actually a nutritional yeast sauce, which doesn’t sound too tasty, but it is. Even my parents liked it!
Note that since I am no longer vegan, I usually use regular milk instead of soymilk, and I sometimes add a little real cheese after mixing the pasta and sauce. I have also found that running the spinach through the food processor is better, especially if you have picky children who don’t want big chunks of spinach. Sometimes I use fresh spinach instead of frozen if I have it, and it is better, though more expensive.