Southern blackened tempeh with tomato-apricot-ginger coulis
This recipe is also from Friendly Foods, but from the last chapter—recipes that won medals in the Culinary Olympics. I decided to make it because it called for soysage, which I was trying to figure out what to do with. Pickarski says that if you don’t have soysage on hand you can use Fantastic Foods instant black bean mix instead. I imagine homemade refried black beans would also work. Read the rest of this entry »
Seitan pepper steak
Derek chose this recipe from Ron Pickarski’s Friendly Foods. Pickarski says it’s a vegetarian version of the classic recipe for “beef pepper steak,” whatever that is. He recommends serving it over jerusalem artichoke pasta, flat spinach noodles, or quinoa noodles, but says that it’s also good over rice or mashed potatoes. Read the rest of this entry »
The captious vegetarian 