JUMP TO RECIPE I have experimented with a variety of vegan jerkys over the years made from tofu or seitan, but I finally came to my senses when I discovered that mushrooms create the perfect food for drying down into a chewy, savory snack. There is no need to puree the mushrooms and spread them... Continue Reading →
White Bean Houmous (Hummus) (gf, vegan)
JUMP TO RECIPE There are so many recipes for houmous on the interwebs, that I feel a little silly adding one more. However, for those people who have difficulty digesting chickpeas or fava beans, this white bean recipe works amazingly well. It comes together so quickly, that you may never buy premade houmous again. Substitute... Continue Reading →
Masa Baked Green Beans (gf, vegan)
I personally love green beans, but finding new exciting ways to present them to my family has become more and more of a challenge. My boys love them roasted with lots of garlic, but my wife prefers them steamed with only a little butter. And everyone, except my waist, loves them batter-fried. I developed a... Continue Reading →
Winicur Stuffed Mushrooms
It all started with my wife’s brilliant culinary epiphany from her inner voice known as “The Chef”. The Chef gave her a recipe with portabella mushrooms cut in strips, and it involved butter, lemon juice, sage, thyme, five-color ground peppercorns, and pink Himalayan salt. “Why pink Himalayan salt? I don’t know. I don’t even know... Continue Reading →
Wolfsong Diner 