I made a few meals for the in-laws during Lent this year. I was able to capture some of the cooking for this dish: Eggplant Curry with sauteed vegetables.
While cooking professionally I worked in plenty of kitchens where meatless Fridays were observed. Friday Fish Frys and tuna salad were items that were prepared in huge quantities. Not being Catholic, I never quite understood the ritual of not eating meat on Fridays, but as a cook, I made the food that I was directed to prepare.
At the Deli, vast quantities of Tuna Salad were consumed. We were located in a catholic neighborhood and owned by Catholics. When working at the Brewery we could count on the owner, glass of beer in hand, laying down battered fish in the fryer. He was also a staunch Catholic.
While I've remained confused and uneducated about the abstinence and fasting rules, I am now cooking for people who observe the Season of Lent. This is a perfect opportunity to introduce them to 100% vegan food, and learn more about this religious observance.
One of my go-to condiments for burgers, wraps, and on BBQ are caramelized peppers and onions. While the preparation may take some time, pleasing your diners is the reward.
See how scrumptious they look?
You may be surprised to learn that cactus is a staple food in certain parts of the world. One variety, Nopales (also know as Prickly Pear or Paddle Cactus) originated in Mexico and is almost synonymous with the Sonoran Desert but has adapted to locales as far reaching as Australia, Tunisia, and the Galapagos Islands.
Check out the video below to see just how easy it is to scale and grill nopales.
One of the staple dishes in my kitchen is Calabacitas. The recipe combines squash with chilies and peppers and is not merely delicious, it provides balanced nutrition as well.
Anytime I cook this dish, people in the house -- vegan, vegetarian, or omnivore -- tell me it smells so good.
Here's another of the videos of the food I've been cooking for the Spouse and family. In this one I'm making one of our favorite dinners: BBQ mushrooms and caramelized peppers and onions with vegan mashed potatoes. Every time I make this food it's usually gone within a day or two. You might be able to see why when watching the video. So tasty.
Now that I'm cooking on a regular basis, I'm capturing some of the action with my smartphone and posting these quick video updates on Facebook. Not to leave you out of the loop, I'll also be sharing them here on the blog.
In this video below I'm cooking onion pakoras, a tasty snack from India.
When I watch YouTube, it is usually vegan food videos. Early on I was looking for ideas of what to cook for dinner. Now, it’s about staying informed and getting a little entertainment. That Big Food channel still hasn’t created a vegan cooking show, let alone hired a vegan chef. That leaves YouTube to pick up the slack – and it has done so with a vengeance.
We are raised on foods with rich, creamy bases. Letting go of these foods is hard for most of us. When going vegan we want to re-create the flavors we've learned to love. What would two professional cooks think of a vegan cheesecake -- esp. when one is a bacon-loving non-vegan?
With the release of my new e-cookbook Things Vegans Fry, I created the video below, "How to Make Falafel." What makes it special, besides the fabulous falafel, is that a friend of mine makes an appearance and tries fresh out of the fryer falafel, which I am really happy about. I'm also thrilled they loved my crunchy little bits of fried fava beans and chickpeas.