Vegetarian Recipes and Eclectic Conversation
(vegan, gluten-free) JUMP TO RECIPE This is your workhorse sandwich bread that you will make over and over again. It doesn’t shape into the most beautiful loaf, but it is vegan and gluten-free, easy to make, rises beautifully, tastes great, has a good texture and crumb, and has about four times the fiber of commercial... Continue Reading →
(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 →
(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 