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Wish you were here

Our group is growing! We have three new cooks joining our email circle: Jolinda in California, Gitta in Sydney, Australia, and Phyllis here in Portland. Welcome to all! I hope you will send in your favorite plant-based recipes.

Last Saturday we had our Fall potluck in Portland. There were 14 of us around the table and a map on the wall with stickers for all the rest of you, scattered around the world. Thanks to Gitta, we're in 5 continents now (North and South America, Europe, Asia and Australia.) We had a delicious feast and wished we could....

Being vegan in Texas: the chili solution

This week's recipe comes from Texas, the heart of cattle country, where being vegan means running against the tide (or the herd?) Luckily John S. is there, changing the world one bowl of chili at a time. Here is his account:

A holiday treat, and some thoughts on eating meditation

Last week Suzanne and I had the fun of attending a cooking class together, taught by Betty Rawker, aka Andrea Wyckoff, who aspires to be the Betty Crocker of raw food. She's a free spirit who has a good time whipping up one delicious combination after another, while we get to chop things and taste everything. This class was about recipes for the holidays, and I was especially pleased to learn about her Brazil nut cheese ball. I may be hosting a holiday party this year, for the first time since going vegan. This tasty recipe is giving me confidence that I can do it:

Even more veggie haggis, and thoughts on satiety

I'm still working my way through my new slow cooker cookbook," Fresh from the Vegan Slow Cooker" by Robin Robertson. Here is another tasty discovery, Black Bean Chili and Sweet Potato Casserole. It even includes a cheese sauce made with cashews and nutritional yeast:
Black Bean Chili and Sweet Potato Casserole

Haggis?? Really??

I'm exploring the recipes in Robin Robertson's "Fresh From the Vegan Slow Cooker." Imagine my surprise when I found a stuffed squash inspired by haggis, that notorious Scottish "pudding" made from the internal organs of sheep, wrapped in the sheep's stomach! I assure you, the plant-based version is really tasty . I'll never know first-hand how it measures up to the original, but it does satisfy the description in Larousse Gastronomique :" excellent nutty texture and delicious savoury flavour".


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