Vegetarian Recipes and Eclectic Conversation
“Well, the restaurant was decorated with paintings from local artists, and it had every form of tofu imaginable: fried, baked, pan-seared, boiled, and diced. Most of the dishes were pan-Asian except for the souvlaki. And they used free range arugula…whatever that means.” Describing vegan and vegetarian restaurants in concise language is challenging, particularly since every... 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 →
JUMP TO RECIPE (vegan, gluten free) This recipe has undergone many iterations, starting as an ill-fated attempted to create a gluten-free millet cookie (I had my reasons), to becoming a fairly decent gluten-free almond cookie, to become a fantastic almond cookie that just happens to be gluten-free and vegan. The cookies are firm to crispy... Continue Reading →
For those of you who want to celebrate Rosh Hashanah, love scones more than you love honeycake, and are on a gluten-free diet, these scones will absolutely make your holiday. INGREDIENTS 7 ½ ounces (1 ⅔ cups) all purpose gluten-free flour blend (e.g. ATK baking flour) 3 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt... Continue Reading →
(ovo-lacto, gluten-free) JUMP TO RECIPE Gluten-free pizza crusts are becoming more and more popular at pizza restaurants. My wife was excited by this trend until she discovered two disturbing facts: 1) many of the gluten-free pizzas have so much cross-contamination with flour that the secondary gluten makes her sick, and 2) most of the crusts... Continue Reading →
Every Pesach, we make a Sephardic charoset of raisins, dates, orange, and nuts. I tried to capture that flavor profile in these gluten free muffins that are also egg free and vegan possible. I should warn you that these muffins are very orange-forward in flavor. I personally love the tang of the orange, but many... Continue Reading →
My youngest son, who is on a gluten free diet, was tired of all my GF bread recipes having too much integrity (well, actually, he complained that they were too dense and grainy, but I'm sure he meant "integrity"). He found me a recipe for hamburger buns online which created a much softer bun. After... Continue Reading →
Honeycake, a Rosh Hashanah staple, is a tricky recipe to perfect. Some recipes are too dense, others too sweet, others not sweet enough. All of them are prone to overbaking. The following recipe, which combines the holiday flavors of apples and honey, has been modified from an applesauce cake recipe from The How Can It Be... Continue Reading →
This recipe was entirely my wife's brainchild. We had a Quorn Meatless Vegetarian Turkey Roast languishing in our freezer, and she created a recipe based on equal parts creativity and availability. Quorn is ovo-lacto vegetarian, gluten free, and oat free, so we have become well acquainted with their products. I agreed to post her recipe here, partly... Continue Reading →
Silan, or date honey, is a thick, sweet syrup made solely from dates and water. It is an ancient sweetener, going back to Biblical time, and it is likely the “honey” in the phrase “the land of milk and honey.” Even though it is quite popular in Israel and other Middle Eastern countries, I am... Continue Reading →
Wolfsong Diner 