Polenta doesn't require much introduction: It is creamy and delicious. The mushrooms and cheese lend it a certain savory heft and make it a wonderful appetizer. This recipe comes from October, 1995, issue of Gourmet magazine.
A diner in Central Maine makes doughnuts in local, fresh flavors like peanut butter, raspberry preserves, applesauce, molasses, lemon, carrot, fresh blueberries, even squash. And the signature sweet potato doughnuts will make you forget Krispy Kreme forever.
In his quest to understand why vegans can often seem so angry, the author realizes why some omnivores find his vegetarianism distasteful. A dietary reconciliation.
For Bryant Terry's open-faced bbq tempeh sandwich, also from his book Vegan Soul Food. You'll notice a lack of mayonnaise--it contains eggs and so is vegan verboten--but only while reading the recipe. At the table, all you'll notice is how good it is.
From Bryant Terry's wonderful Vegan Soul Food, this grill-friendly recipe is perfect for sunny days. Don't be afraid of tempeh! Cooked right, it's wonderfully textured and savory--pleasing to meat-eaters and the rest of us.
Savory and sweet, anyone who eats this won't even pause to consider whether they're vegetarian or vegan--they're just good food, which is what matters. From Bryant Terry's Vegan Soul Kitchen.
After giving up meat, the author finds surprising challenges in all facets of his life--especially from Grandma. Even dating is changed by his new dietary lifestyle. Believe it or not, his cooking actually improves. Includes recipes for vegetarian dishes to please anyone, meat-eater or no.
Adapted from Bobby Flay's excellent nearly-vegetarian recipe, this spicy southwestern soup, meat-free, is a pleasure as a side dish or entree.
I was amazed at how much I missed chicken stock, especially when making the soups and sauces that so often use it. I've found that store-bought vegetable stock just isn't rich enough--or, worse, it's too sweet--to be a replacement, and so I devised my own.
Adapted from a recipe in the December, 2002, Bon Appetit, this can be made with store-bought corn bread or with cheddar-buttermilk corn bread, the recipe for which is below. The original calls for canned enchilada sauce, which can be tough to find vegetarian, so I've included a recipe for vegetarian enchilada sauce as well.
This is meant for the southwestern corn pudding, although it's great with any Mexican dish. It makes more than the corn pudding calls for; refrigerate the rest and use it whenever you need a spicy, tomato-based sauce. It does wonders for leftovers.