Vegetarian Recipes and Eclectic Conversation
(vegan, gluten-free) JUMP TO RECIPE This high-fiber, high-protein dish is meant to be eaten as a main course, topped with extra cheese, guacamole, and/or your favorite salsa, be it a homemade chunky mango salsa (seen in the picture) or store-bought mild picante. The recipe is versatile, and the vegetables and cheese can be adjusted to... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE I recently discovered yuba, also known as tofu skin or beancurd skin, and I have fully embraced its potential as a gluten-free meat analog. Although yuba doesn’t work well in recipes that require a large block of meat-like material, it works incredibly well as shreds or slices. Like seitan or... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE I give my wife full credit for creating this recipe, or at least combining multiple recipes into a new better whole. Growing up, my wife was introduced to kibbeh, a Syrian/Lebanese dish made from lamb and cracked wheat, by the Syrian community in Terre Haute, Indiana, where they served it... Continue Reading →
JUMP TO RECIPE Jackfruit is the new darling of the vegan world. If you haven't heard of it before, you certainly will soon. The stringy texture of young unripe green jackfruit can be shredded and cooked into a serviceable pulled pork substitute, and when ground into large flaky bits, it can serve as a tuna... Continue Reading →
My wife came into the kitchen right before dinner and looked at my food prep. “Beans and waffles?” she said with rising trepidation. “Trust me,” I answered. And indeed, my family had multiple helpings of this vegan, gluten-free, savory dish. The trick here is to use the bean juice from one of the cans of... Continue Reading →
This is my personal go-to recipe for vegan tofu bacon. Unlike many other recipes online that try to mimic the chew and crunch of real bacon (e.g. rice paper bacon), there is no disguising the tofu texture here. However, this doesn’t stop this from being an addictive family favorite, perfect as a sandwich filler or... Continue Reading →
This tofu hash is very versatile. It can be used as a filling for breakfast burritos; a starter for breakfast hash with potatoes, onions, and peppers; a topping for pizza; or simply a dish unto itself. By using a non-wheat tamari and a low FODMAP vegetable broth, it is vegan, gluten-free, low FODMAP, and incredibly... Continue Reading →
I came up with this vegan Thanksgiving dish on a late Fall bike ride in Indianapolis. The air was crisp, the leaves were fiery red and russet brown, and my legs were getting into a pounding high gear rhythm on the winding bike trail. My thoughts turned to how I might shake up Thanksgiving with... Continue Reading →
Falafel are one of my absolute favorite foods. These deep fried balls of ground chick peas, spices, and love served in a pita with hummus, tahini, chopped veggies, and hot sauce is about a perfect a meal as I will ever find. However, for those with gastric intolerance to chick peas and other legumes or... Continue Reading →
I was recently at a vegan diner that offered walnut taco meat as a topping for its Southwestern bowl. I discovered, to my chagrin, that the walnut taco meat was basically just that, ground up walnuts with taco seasoning. How uninspiring. I offer here a vegan taco meat with walnuts, vegetables, rice, and tomato paste... Continue Reading →
Wolfsong Diner 