Category: Cooking
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Vegan Bolognese with Mushrooms and Kale Tonight
Craving something savory tonight, I pull out gluten-free linguine, French brown lentils and drive into the late March sunlight peppered with red maple buds to get fresh veggies from Market Basket. A bunch of barely sautéed kale and colorful peppers give this oldie but goodie pantry-friendly freshness. All it takes is a box of linguine,…
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Lemony Lentil and Carrot Soup to Brighten a Rainy Spring Day
When it is still too cold for a fresh salad and too early for local young potatoes, this soup will brighten a cool spring day while bringing warmth and cheerful energy into your kitchen. I adapted Melissa Clark’s excellent recipe into a chunkier and slightly more exotic one by adding lentils, ginger and a whole…
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No vegan cream today, it wasn’t always so
What do you fellow vegans use to replace dairy cream in recipes, I wonder out loud? In the Boston area, I am a still a fish out of water, and am having a hard time finding unsweet vegan, or at least, non-dairy cream options for cooking. Walmart is far, and either this mastodont of an…
Vegetarian in Boston 