Vegetarian Recipes and Eclectic Conversation
Yeah, yeah, I know. The 16th letter of the Greek alphabet is pronounced "pee," not "pie." To say otherwise is to sound like an uncouth American. Or worse yet, like a Brit pronouncing "tortilla." But I'm going to let it go today because a) we all need a totally contrived holiday, and b) nobody wants... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE This recipe is reminiscent of a stroopwafel, only thicker, fluffier, and bursting with apple flavor. Amazingly, the recipe is also vegan and gluten-free, making it suitable for most diets, unless you are swearing off sweets…and then I both respect you and I am very sorry for you. Depending on your... Continue Reading →
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 →
If the Wolfsong Diner ever gets a jukebox, it will be filled with recordings from "Mister Golden Hands" Eugen Cicero, a Romanian classical/jazz pianist who is absolutely amazing. How is it that I've never heard of this guy? According to his Wikipedia page (and various other sources), Cicero was born in Vad, Romania in 1940.... Continue Reading →
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 →
When I was a graduate student, I went to a scientific conference in Santa Fe, New Mexico and hung out with a posse of grad students from the UK. One was a young English gentleman in the RAF who regaled us with stories of his randy exploits, daring feats, and improper manners, including once greeting... Continue Reading →
JUMP TO RECIPE One of my COVID-19 pandemic self-improvement purchases was an Instant Ace Blender, which I now use to make my own almond milk. Self congratulations and internal high-fives all around. However, as anyone who regularly makes nut milk discovers, a byproduct of the process is a large amount of damp almond pulp. Not... 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 →
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 →
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 →
Wolfsong Diner 