-
Grilled Seitan & Portabella with Chimichurri
I’ve always wanted to make my own seitan, but figured it would be too time consuming and overwhelming. During our April weekend of classes for “Foods in a Flash” at the Natural Kitchen Cooking School, we tried our hands at making homemade seitan. At school, it came out fantastic…with the help of my classmates and […]
-
Romaine Salad with Sesame Cilantro Vinaigrette
In our March weekend of classes at the Natural Kitchen Cooking School, we were given The Saucy Vegetarian by Jo Stepaniak, a favorite vegan cookbook author and inspiration. One of our assignments was to choose a recipe from the book and to make it this past month. It was a difficult process as there are […]
-
The No-Chick Benedict
Growing up, some of my favorite dinners were breakfast dinners! Something about having what we traditionally ate in the morning always seemed even more exciting as the supper menu. I recently watched a program on television about the history of eggs benedict and how they were developed at a famous Manhatten restaurant many years ago. […]
-
Vegan Baked Mac & Cheez
As a lover of macaroni and cheese, it’s always exciting to find a new vegan recipe. We made a vegan baked mac & cheeze adapted from Vegan Vittles by Jo Stepaniak in our latest Natural Kitchen Cooking School class. The recipe got its creamy texture, natural coloring, and nutritional value from cashews, nutritional yeast, and […]
-
Mixed Green Salad with Parsley Peach Balsamic Viniagrette
For our “Sauces, Dressings, and Condiments” weekend at the Natural Kitchen Cooking School, we were challenged to come up with our own dressing based on the formula in The Saucy Vegetarian by Jo Stepaniak. Since I had an abundance of parsley in the fridge and a lovely Blushing Peach Balsamic Vinegar by F. Oliver’s (a […]
-
Beyond Meat™ Chicken Fajitas
On a recent trip to Princeton, New Jersey, we went into the local Whole Foods because I heard that they carry the new Beyond Meat™ chicken strips. Low and behold, they were right in the food bar, where you could load up on as much as you’d like! If you haven’t been following the faux […]
-
Fettuccine with Pea Pesto, Shiitake Bacon & Cashew Parmesan
One of my favorite meals to date since I have been attending the Natural Kitchen Cooking School has been this one. I do not eat nearly as much pasta as I used to back in my college days. Many weeks can go by when I don’t touch the stuff at all since my palate has […]
-
Erin go Vegan: St. Paddy’s Day 2013
“She sneezes once, she sneezes twice, she’ll be me bride when she sneezes thrice.” -Leprechaun* Wanting to depart from a super carb and calorie heavy St. Patrick’s Day meal, I opted on the lighter side this year. Traditional Irish meals are meat, potatoes, and hearty breads. I decided to keep the potatoes, omit the bread, […]
-
Creamy Vegetable Stew with Brown Rice
An amazing dish we recently made at the Natural Kitchen Cooking School was a korma recipe adapted from The Indian Vegan Kitchen Cookbook by Madhu Gadia. I generally do not cook much Indian food as it’s usually too spicy for me. But this dish was excellent (if you just keep the cayenne pepper to a […]
-
Corn Chowder, Focaccia with Roasted Garlic, & Brussels Sprouts
Getting an early start on completing my NCKS homework, I decided this windy, bitter cold night was as good as any for making the Corn Chowder and Focaccia with Roasted Garlic assignments. You don’t have to twist my arm though, as both of these recipes were phenomenal and who can turn down homemade focaccia? This […]