This recipe is from page 172 of Veganomicon. This is a leek and bean stew with biscuits floating in it. I love leeks, I love bisquits. Is it any wonder that I love this recipe? I try not to make it often since it’s pretty decadent. I made it once for my old roommates and they loved it. Then I made it for my family and they didn’t. I suppose a leek biscuit combo is a specific taste? Whatever it is I have it.
This recipe is from page 161 of Veganomicon. I’ve only made it once because the crust is a lot of work, but it is SOOOO good. One of my all time favorite recipes. The veggies, the crust, the seitan, I think about it often. One of these days I’ll make it again.
This recipe is from page 157 of Veganomicon. I didn’t like it. It was way too starchy.
This recipe is from page 164 of Veganomicon. I’ve only made it once but I remember it being delicious. The pine nut cream was so decadent.
This recipe is from page 133 of Veganomicon. I really like it. The gluten flour gives the recipe texture that most veggie burgers don’t have. I haven’t made it in a while, but I want to make it again.
This recipe is from page 125 of Veganomicon. It just didn’t work for me. The cornmeal crust just fell off the tofu in a heap. I wouldn’t make this again.
This recipe is from page 118 of Veganomicon. It takes like messy rice from a restaurant but is much healthier. Very solid.
My go-to recipe for seitan is the Simple Seitan recipe on page 131 of Veganomicon. It’s spongier than the seitan in restaurants but it’s very easy to make and tastes good.
This tabbouleh is veggie-forward and very yummy. I had totally forgotten about it. My sister forwarded my email so I could add it to the blog. I have everything necessary to make it in my garden and am going to make it ASAP! used 2 cups mint packed. I know I would have cut down the olive oil but I don’t remember how much I used. My best guess is 1/4 cup? TBD
I like to explore different country’s cuisines by just picking a country, typing it in to google, and finding vegetarian recipes. I found this recipe when I was exploring Tunisian cuisine. It was delicious. There is an option for chicken or chickpeas. Obviously I used the chickpea option. The apricots in it were surprisingly delicious. I used 2 cups mint packed.