Vegetarian Recipes and Eclectic Conversation
(vegan, gluten-free) JUMP TO RECIPE "Those things are dangerous," my wife stated plainly, stopping herself from grabbing another mini-cupcake. "Um, they're healthy, right?" "Sure," I said, "They're vegan, and gluten free, and they have chia seed and pumpkin puree. So, they're filled with omega-3 fatty acids and vitamin A." "Just because they're vegan, doesn't mean... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE "Help!" you say. "I need to bring vegetarian chili to the chili cookout, and I need a recipe that is simple, delicious, and just different enough to spark culinary conversation," you say. "Have no fear," I respond. "I've got you covered." The Three Sisters (corn, beans, and squash) are the... Continue Reading →
(Vegan, Gluten-Free) JUMP TO RECIPE As a follow-up to my previous recipe for Sage Tofu Sausage Links, I present my recipe for vegan, gluten-free, oat-free Italian sausage based on the original Sauce Stache video. Since Mark Thompson didn't give actual measurements for the ingredient, I made my own semi-scientific best guesses, adjustments, and additions. It... Continue Reading →
(Vegan, Gluten-Free) JUMP TO RECIPE Leave it to vegan food wizard Mark Thompson and his Sauce Stache YouTube channel to come up with this clever protein base for vegan gluten-free sausages. The crumbled baked tofu, combined with the methylcellulose and bean flour, create exactly the type of gluten-free vegan sausage that I have been trying... Continue Reading →
(Vegan, Gluten-Free) JUMP TO RECIPE Another result of epiphany, experimentation, and a whole lot of tweaking, these vegan gluten-free breakfast bites each have only 109 calories, but they have 1.7 g fiber and 1.4 g protein. They work well as a quick morning breakfast, a late afternoon snack, or late, late midnight snack that you... Continue Reading →
(ovolacto, gluten-free or gluten-full) JUMP TO RECIPE My mother, of blessed memory, used to make rum cakes for special occasions when I was a young boy. This buttery cake with the warm alcoholic kick became one of my very, very favorite cakes, and I lamented that she only made them on rare occasions. Many decades... Continue Reading →
(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 Sometimes one starts with a simple challenge after watching too many baking competitions and gets carried away. I asked myself, is it possible to make a vegan, gluten-free dessert using miso paste that is any good? What’s more, is it possible to make such a dessert that is in fact... 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 →
Wolfsong Diner 