Vegetarian Recipes and Eclectic Conversation
Is there a better way to review vegan restaurants? I published this article over a year ago in Medium. Just some conversation, now that we all have been re-entering restaurants. I am done with black bean burgers. Over. Finished. Kaput. Sure, early on in my vegetarian life, finding a black bean burger in a standard... Continue Reading →
(vegan, gluten-free) JUMP TO RECIPE The Torah describes the Land of Israel as, "A land of wheat, and barley, and vines, and fig trees and pomegranates; a land of olive oil and (date) honey (Deut. 8:8, Parashat Eikev)". These seven species were the staple foods eaten by Jewish people in Israel during biblical times, and... Continue Reading →
Just a bit of conversation at the diner... Tomorrow I am going to donate platelets at Versiti, an organization that is a “fusion of donors, scientific curiosity, and precision medicine” in the Midwest. Versiti covers blood donation, organ and tissue donation, diagnostic services, and research at the Blood Research Institute. Tomorrow’s platelet donation will be... 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 →
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 →
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 →
There are many recipes for gluten-free hamantaschen on the internet, but none I have found create a cookie that has the smooth mouth feel of a gluten-rich hamantaschen without the sandiness or graininess found in so many gluten-free cookie recipes. After much experimentation, I have finally come very close to matching the hamantaschen of my... Continue Reading →
Restaurant rating systems typically suffer from a lack of usefulness, even for the experienced traveler. For me, a single digit rating (number of stars) fails to capture the complexity of the dining experience. It leaves the reader to guess at the relative importance of style over substance, or even style and substance over comfort. How... Continue Reading →
Wolfsong Diner 