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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 […]
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Land & Sea Vegetable Dinner
Our December weekend of classes at the Natural Kitchen Cooking School focused on “Vegetables from the Land & Sea.” Admittedly, the thought of cooking with sea vegetables did not initially sound appetizing to me. I tend to avoid dishes made with sea vegetables, including sushi and the like. The “fishy” (or really, seaweed-tasting) dishes have […]
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Broccoli & Cauliflower Stir-Fry with Tofu
Using fresh vegetables from our CSA (broccoli, cauliflower, & more greens), my husband made a tasty stir-fry recently. Using this recipe as his inspiration, he omitted the sweetener, broth, and corn starch. He also used different veggies (see list above). The recipe can be easily adapted depending on taste and vegetable preferences. It was a […]
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White Bean & Cauliflower Soup with Truffle Oil
One of my all-time favorite vegan upscale restaurants was Horizons in Philadelphia. It is closed for business, as the owners Rich Landau and Kate Jacoby are opening a new restaurant called Vedge (to be open in the coming weeks hopefully). A great recipe that I made from their Horizons: New Vegan Cuisine cookbook is the […]