Have you ever eaten a Gardenburger®, the very first veggie burger? Now you can make it yourself.
Try this vegetarian “tuna” salad made with chickpeas, almonds, and seeds. Tuna fish was the very last meat that I gave up, and while this doesn’t take exactly like tuna salad, it’s close enough that I don’t miss the real thing any more.
Here’s my detailed review of the second Italian cooking program I attended in September: Convivio Rome, in Toffia.
This interesting chocolate pudding cake has numerous good points: it’s low in fat, potentially vegan, easy to make with kids, and delicious too.
This is a very simple alternative to carmelized onions – it takes longer than carmelizing onions on the stovetop, but requires almost no work at all.
Here’s a vegan mushroom sauce that works well with bean dishes and pasta, and can be thickened to make mushroom gravy.
Miso soup, or miso shiru, is a typical Japanese soup that comes in many varieties. This one is spiced up with pumpkin, onion, and optional curry powder.
In September, I went to Certaldo, Italy to take part in Organic Tuscany’s week-long vegetarian cooking program. This is my detailed review.
Whatever the occasion, this page of vegetarian menus can help you plan the perfect meal.
Layers of eggplant and zucchini with tomato sauce and custard make a delightful first or main course.
