Author: Tuxedo Cat

  • Roasted Butternut Squash, Maple-Glazed Brussels Sprouts, and Brown Rice

    When the colder months lay into us here in the Northeast, there is nothing I love more than roasted veggies (particularly squash). Using local vegetables from our CSA really helps provide the strong basis for our menu planning. This is a simple, yet satisfying and nourishing meal. Roasted Butternut Squash Serves 2 1 large butternut […]

  • Swiss Chard with Pickled Currants & Pistachios, Black Beluga Lentils, & Roasted Cauliflower

    One of our all-time favorite restaurants is Vedge, the premier upscale, vegan experience in Philadelphia, PA. It was recently rated as the third best restaurant by Philadelphia Magazine, in competition with all of the non-vegan establishments. Chef Rich Landau has won many accolades, from winning the best chef on Chopped to being named Best Chef […]

  • Vegan Loco Moco

    We traveled to Hawaii this summer because I was presenting at a conference for work. I have heard great things about the vegan options there and was happy to explore the islands to find vegan food. I was extremely pleased with a vegan loco moco that I had at the Downbeat Diner in Honolulu. Loco […]

  • Late Summer Chili

    With the cooler temperatures creeping up on us lately, it has put me in the mood for chili season. Trying to warm us up and incorporate some veggies we got in our CSA, I created this spicy and protein-packed chili! Including white beans (i.e. navy beans here) gives the chili another dimension that chili-lovers should […]

  • Baked Crispy Chickpea Seitan Patties

    For the love of chickpeas, I had to make this recipe. My new favorite cookbook, The Great Vegan Bean Book by Kathy Hester featured a relatively easy recipe for these Baked Crispy Chickpea Seitan Patties. A few poultry-style spices, pureed chickpeas, and some vital wheat gluten, and  you got yourself some mighty fine un-chicken patties! […]