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Risotto with Trumpet Mushrooms and Vegetables

I had just finished eating leftover mejedderah when Chad called me to announce we were going to have four guests for dinner–all four of them fierce martial artists just out

Pasta Puttanesca

Here’s a nice, simple dinner–pasta with puttanesca sauce–for which you likely don’t even need a recipe, and the only reason to post about this is that it makes a good

Mojo de Ajo and What to Do With It

Since returning from Mexico I’ve been enjoying Jason Wyrick’s book Vegan Mexico, which offers lots of interesting and authentic recipes. One of them is for a very useful item: mojo

Heat Wave in Corcoran: Holding Hostages, Talking Consumers

A couple of weeks ago, a friend sent me an email about a serious heat wave in Corcoran prison. According to inmates’ family members, the temperatures in the cells were

Tacos with Baked Tofu, Avocado, and Mango

This whole feast on the left, complete with homemade tortillas, took me 20 minutes to make. Easy peasy! Of course, we benefit from the fact that Casa Lucaz #3, our

Beet Burgers

If you’re anything like me, you probably have all kinds of vegetable leftovers. After yesterday’s iteration of the Buddha bowl, we were left with about a cup and a half

Even More Buddha Bowls!

You already know I’ve been very enthusiastic about Buddha bowls lately, right? Exhibit A; Exhibit B. Well, here’s Exhibit C, just to give you more inspiration to concoct your own.

Grilled Vegetable Casserole

The answer to the question “what do vegans eat on the 4th of July?” is obvious: grilled vegetables of all kinds! But what do vegans eat on the 5th of
gazpacho

Gazpacho

Tonight I’m having a nice friend over, so I took a few minutes in the morning to make gazpacho according to the New York Times recipe. I used eight large

Collard Wraps

Today we’re grilling vegetables in the yard! It’s always a fun thing, and our selection this time includes cauliflower, onions, mushrooms, potatoes, and brussels sprouts. On the side, we’ll be