Archive | spicy vegan RSS for this section

Eatin’ of the Green

Even though I’m not Irish, I’ve always enjoyed making a fun meal of Irish-inspired dishes. Actually, it’s just an elaborate excuse to make soda bread — (yum!) which I plan to make later today — it’s best eaten soon after it’s made.

Yesterday, however, I felt like playing in the kitchen, so I decided to make “corned seitan and cabbage” using my basic slow-cooker seitan pot roast recipe (see earlier post) and then coating the seitan with a layer of coarse mustard and brown sugar topped with pickling spices. I also added some ground coriander, mustard, and allspice to the seitan mixture. It turned out great, as you can see in the photo — I love the way the whole spices look on top! There’s lots leftover for tonight to go with the soda bread. If you’re looking for a great soda bread recipe, check out my Global Vegan column on Irish food in the latest issue of VegNews Magazine, where there’s also a good recipe for Colcannon.

On another subject — “vegan” is the “Word of the Day” today on Wordsmith.org. The guest wordsmith is Matt Ball, co-founder and executive director
of Vegan Outreach. Here’s the link: http://wordsmith.org/words/vegan.html

Changing the World One Recipe at a Time

Today is the first day of the rest of my blog. It’s great to have another way to connect with everyone who enjoys great vegan food. I plan to post my own insights, news, helpful tips on vegan cooking, and food photos as well. I won’t be able to resist posting photos of my cats from time to time.

Having written 17 vegan and vegetarian cookbooks, I’ve always enjoyed answering questions from readers about the recipes in my books and vegan and vegetarian cooking in general. I hope to continue to do that through this blog.

But, first, some news… As the New Year dawns, I’m happy to announce the recent publication of my newest book, Vegan Fire & Spice: 200 Sultry and Savory Global Recipes. This book isn’t just for vegan chile-heads either – there are lots of full-flavored recipes from around the world that anyone can enjoy. Best of all, you can adjust your own heat level, making them hot or not. I hope you’ll check it out.