Easy toasted overnight steel cut oatmeal

May 29, 2017 at 8:55 pm (Alma's faves, breakfast, Derek's faves, Fall recipes, Grains, unrated, Website / blog, Winter recipes)

Normally Derek doesn’t like oatmeal made from steel cut oats that much, but today he really liked it, and he asked me to write up what I did. I mostly followed this recipe from Marin Mama Cooks for toasted overnight steel cut oats, but I made a few changes. Read the rest of this entry »

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Homemade Progresso-style Lentil Soup

April 19, 2017 at 2:54 pm (Beans, Fall recipes, My brain, soup, unrated, Winter recipes)

The first food that Derek ever cooked for me was a bowl of lentil soup. He very carefully opened up a can of Progresso lentil soup, and then worked long and hard to “cook” it. And cook it he did, not in the microwave but in a real pot on the stove! It was piping hot and delicious.

Both of us still love Progresso vegetable classics lentil soup, but we can’t get it here in Germany. It’s probably for the best though, as I try not to buy canned foods, plus the sodium levels are through the roof. Still, we miss it, and so I decided to try to make it myself. I looked online for a copycat recipe, but couldn’t find anything that seemed promising. So I just took a look at the ingredient list and nutritional label and gave it a crack. I haven’t had the real thing in years, so I could be off, but to both Derek and I my soup tasted just like the real thing.  Read the rest of this entry »

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Creamy millet porridge with baked, spiced pears

February 19, 2017 at 1:44 pm (Alma's faves, breakfast, B_, Cook's Illustrated, Fall recipes, Grains, Website / blog, Winter recipes) ()

Derek is not a millet fan. I remember him happily digging into a millet pilaf I made many years ago, and then almost doing a spit-take. “What did you do to the rice?” he asked with a look of intense disgust on his face. “This is the worst rice you’ve ever made!” So as you can imagine, I don’t cook a lot of millet. But Alma likes porridge, and I’m not the biggest oatmeal fan. I wanted to make some alternative-grain porridges, and I came across a recipe from Cook’s Illustrated for creamy millet porridge. They say “slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.” Sounds good! I think Derek’s main problem with millet is its somewhat dry, gritty texture, so I thought maybe he’d be willing to eat millet in a porridge. And he is! Alma likes it too, and for me it’s a nice change from oatmeal.

When I made this porridge for breakfast today, I served it with my Mom’s Ayurvedic baked, spiced pears. Alma isn’t normally a huge pear fan, but she likes these baked pears, which are seasoned with cinnamon, cardamom, and nutmeg. And unlike with baked apples, she doesn’t even complain about the skin. Read the rest of this entry »

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Vegetarian Okonomiyaki (Japanese Cabbage Pancakes)

February 5, 2017 at 1:50 pm (101 cookbooks, B plus, breakfast, Cruciferous rich, Derek's faves, Fall recipes, Japanese, Peter Berley, Quick weeknight recipe, Spring recipes, Winter recipes) ()

I was looking for a green cabbage recipe that a toddler would like, and I came across this pretty simple (albeit quite Americanized) vegetarian Okonomiyaki recipe on the 101 cookbooks blog. Alma generally likes pancakes, so I decided to give it a try. Below is a doubled version of the original recipe, with a few modifications. Derek and I like them a lot, and it’s a relatively quick recipe, so suitable for a weeknight dinner or a Sunday lunch.

One thing I was concerned about in terms of making this recipe kid friendly is the name. Luckily Alma doesn’t know the word “yucky” yet (she’s only learned the German “bäh” at daycare so far). But if she did I’d be worried about her thinking the name was Okonomi-yukky. Maybe if you’re serving this to kids for the first time you should call it Okonomi-yummy instead.

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Wintry root vegetable risotto with red beans

November 12, 2016 at 11:35 pm (B plus, Beans, Fall recipes, Grains, Peter Berley, Uncategorized, Winter recipes)

A friend served us this recipe from Peter Berley’s cookbook The Modern Vegetarian Kitchen, and both Derek and I really liked it. Shredded carrots and parsnips add a bit of sweetness, turnips add a slightly funky note, while the beans add an earthy, hearty feel. Ginger and tomato paste add even more flavor. The original recipe also calls for burdock, but we can’t get it here, so we left it out. I’m sure it would make the dish truly stellar. Read the rest of this entry »

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Kasha casserole with mushrooms, parsnips, carrots, and chickpeas

November 10, 2016 at 2:38 pm (B_, Fall recipes, Grains, Peter Berley, Uncategorized, Winter recipes)

When my mom was visiting she made me kasha with mushrooms, and I quite enjoyed it. I have quite a bit of the toasted groats leftover, and so when I was looking for something to do with parsnips last night, I was excited to come across this recipe in Peter Berley’s Fresh Food Fast. It came out a bit soupy, but I really liked it! Read the rest of this entry »

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Saffron cauliflower with raisins and olives

July 2, 2016 at 3:09 pm (B_, Cruciferous rich, Fall recipes, Italian, Ottolenghi, Quick weeknight recipe, Spring recipes, Winter recipes) ()

This is a standard Sicilian combination that I’ve seen in many cookbooks. Sometimes the recipe also includes pine nuts, anchovies, garlic, basil, tomatoes, pasta, and/or parmesan. I’ve tried many different variants, but I’m never that excited by the dish. It’s flavorful, but somehow just not my preferred flavors. But a student of mine from Iran gave me a ton of saffron as a gift and I was trying to figure out what to do with it. I came across this Ottolenghi recipe in Plenty, and was surprised to see that—unlike other recipes which usually call for only a pinch or 1/8 tsp. of saffron— his version calls for 1.5 teaspoons (!?!) of saffron. I decided to give it a try. Read the rest of this entry »

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Tassajara warm red cabbage salad with sunflower seeds and raisins

July 2, 2016 at 2:56 pm (101 cookbooks, Alma's faves, B plus, Cruciferous rich, Derek's faves, Other, Quick weeknight recipe, Spring recipes, Winter recipes) ()

I’m trying to get more “purple” in, and wanted to use red cabbage, but never know what to do with it. I tried this Tassajara warm red cabbage recipe by way of 101cookbooks. Heidi says her version is less cheesy, less fruity, and less rich, but it still tasted plenty cheesy, fruity, and rich to us. Both Derek and I enjoyed it. Now that Alma is two, she likes it too. It’s a pretty sweet -tasting (and hence toddler-friendly) dish, due to the use of the raisins and balsamic vinegar, plus all the natural sugars in the cabbage and onions.
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My mom’s toddler-approved chana dal

April 14, 2016 at 11:13 am (A minus, Alma's faves, Beans, breakfast, Derek's faves, Fall recipes, Indian, My Mom's recipes, Spring recipes, Winter recipes) ()

My mom visited us in January and made us her favorite chana dal recipe for dinner one night. It was a hit, but we ate it all up immediately. So before she left she made us a second, doubled batch and froze it. We defrosted it a few weeks later and again it was a hit with everyone, including my 1-year-old. Since then I’ve been making a quadrupled batch of chana dal every two weeks. We eat it for dinner, freeze some of it, and eat the rest for breakfast a few days later. Then we defrost the frozen portion and have it for a dinner and a breakfast the following week. Sometimes we serve it with yogurt, but often we don’t. My now 14-month-old always eats it happily. When we have it for breakfast, I try to serve it with a piece of vitamin C rich fruit, often a grapefruit, an orange or clementine, or a kiwi. The only problem with the recipe is that it doesn’t have any vegetables in it. I’m curious to try adding some vegetables — maybe a bit of spinach or carrots? In the meantime, if I have leftover roasted or curried cauliflower, I will serve that as a side dish.  Read the rest of this entry »

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Borlotti bean mole with winter squash and kale

January 7, 2016 at 5:03 pm (101 cookbooks, B plus, Beans, Beans and greens, Cruciferous rich, Dark leafy greens, Fall recipes, Mexican & S. American, One pot wonders, Uncategorized, Winter recipes)

I made this 101cookbooks recipe right before I left for Israel last month, when I wanted to use up some steamed kale and some roasted squash.  I only had one serving, but I quite enjoyed it. I thought the dish was extremely hearty and flavorful, and made a great one-pot dinner. Beans and greens and chocolate. How can you go wrong?  I’ll definitely be trying it again. Read the rest of this entry »

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Brown rice supper with tofu, peanut sauce, and stir-fried carrots

December 31, 2015 at 12:07 pm (B_minus, Deborah Madison, East and SE Asia, Fall recipes, Grains, Root vegetables, Sauce/dressing, Spring recipes, Tofu, Uncategorized, Winter recipes)

In the 70s and 80s many vegetarian restaurants offered some kind of brown rice bowl, which consisted of some combination of borwn rice, tofu, beans, veggies, and a sauce. In NYC in Angelica Kitchen they called it the Dragon Bowl. It’s simple, hearty, co-op food—nothing fancy, but tasty and filling. So when I asked Derek to pick a recipe for dinner last night, he picked this “brown rice supper” menu from Deborah Madison’s Vegetarian Suppers cookbook. Read the rest of this entry »

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How to improve your salads — add parsley

September 26, 2015 at 8:32 pm (Fall recipes, Salads, Spring recipes, Winter recipes)

When my mom was here a few weeks ago she made an excellent parsley salad. It was made from parsley leaves (lots!), grated carrots, red onions, and a simple lemon dressing. Then she added roasted pepitas, which are optional. Delicious. I’ve never been a big fan of taboulleh, so I didn’t realize how tasty a simple parsley salad could be.

My mom had more parsley leftover after making two parsley salads, and so just threw it into a regular green salad. Sooo good. I really miss having a variety of green leafy vegetables available, and so adding parsley to salads is a great way to get more dark green vegetables into my diet. Plus it’s cheap and delicious. I highly recommend it.

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Celeriac and lentils with hazelnuts and mint

September 12, 2015 at 1:53 pm (B plus, Beans, Fall recipes, Ottolenghi, Root vegetables, Salads, Winter recipes)

This is another recipe from Ottolenghi’s Plenty cookbook. My mom picked it to make last week, as she had never tried celeriac before. I’ve mostly eaten celeriac pureed in soups or raw in salads, so I was also excited to try this recipe—the celery root is boiled but not pureed.

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Cabbage and leek gratin with mustard cream

May 10, 2015 at 2:04 pm (B_minus, Cruciferous rich, Deborah Madison, Winter recipes)

This is another recipe my sister decided to try while she was here last week, this time from Deborah Madison’s Vegetarian Suppers cookbook. Madison describes it as a “homey gratin”. You boil the cabbage and leeks, and then mix them with flour, milk, sour cream, eggs, salt, and finely chopped parley and/or dill. Read the rest of this entry »

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Sweet caramelized tofu with shredded brussels sprouts and pecans

January 19, 2015 at 3:17 pm (101 cookbooks, Chinese, Cruciferous rich, East and SE Asia, Fall recipes, Tofu, unrated, Winter recipes)

I wanted to use up some brussels sprouts and cilantro, and found this recipe for a tofu, sprout stirfry on 101cookbooks. It looked interesting, and we had all the ingredients on hand, so Derek and I gave it a try for lunch yesterday. Read the rest of this entry »

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Roasted butternut squash & red onion with tahini & za’atar

January 9, 2015 at 4:09 pm (B plus, Derek's faves, Fall recipes, Middle East / N. Africa, Vegetable dishes, Website / blog, Winter recipes)

I had a butternut squash that was starting to go bad, and I asked Derek to choose a recipe to use it up. He chose this Yotam Ottolenghi recipe for roasted butternut squash and red onion with tahini and za’atar, which I was happy about, because it would allow me to use up some of the zaatar I bought to make the last Ottolenghi recipe we tried (this za’atar spiced beet dip). You can find more comments about the recipe (and a photo!) on this seriouseats page. Read the rest of this entry »

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Pumpkin risotto with sage and arugula

December 31, 2014 at 4:30 pm (Derek's faves, Fall recipes, Grains, Italian, Meyer & Romano, Necessarily nonvegan, Starches, unrated, Winter recipes)

I’m doing an end-of-the-year pantry cleaning, and wanted to use up some risotto rice. Derek and I looked at a couple of different recipes and finally decided on this pumpkin risotto recipe from the Union Square Cookbook. The recipe first has you make a pumpkin broth using standard vegetable broth ingredients (onion, leek, celery, carrots, etc.) as well as 2 cups canned pumpkin puree, maple syrup, and sweet spices like cinnamon, nutmeg, and allspice. Once the broth is made, you make the risotto, adding diced winter squash along with the rice, and then tossing in fresh sage, arugula, and mozzarella right before serving. Read the rest of this entry »

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Yam and Peanut Stew with Kale

November 9, 2014 at 1:14 pm (Beans, Beans and greens, Fall recipes, Middle East / N. Africa, One pot wonders, Root vegetables, soup, Uncategorized, unrated, Website / blog, Winter recipes)

My sister loves this recipe for a yam and peanut stew with kale, and has recommended it to me several times. She mentioned it again last week and coincidentally I had (almost) all the ingredients on hand (everything but the roasted and salted peanuts and the scallions). Hanaleah said that I could leave off both, since they’re just garnishes. So I decided to make it for dinner.

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Saucy Italian baked eggs

May 27, 2014 at 6:38 pm (breakfast, Italian, Necessarily nonvegan, One pot wonders, Ottolenghi, Quick weeknight recipe, Spring recipes, Summer recipes, unrated, Website / blog, Winter recipes)

I came across this recipe for saucy Italian baked eggs on a random blog, and immediately started drooling. I’ve been craving tomato sauce lately and this recipe is basically an egg baked in a big ramekin of marinara sauce with a little mozzarella and basil for garnish. It even looked easy enough that Derek could make it himself. Read the rest of this entry »

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Immunity soup with a garlic, ginger, pepper broth

May 25, 2014 at 7:42 pm (101 cookbooks, B_minus, East and SE Asia, Fall recipes, soup, Spring recipes, Tofu, Winter recipes)

I liked the miso tahini turnip soup from 101cookbooks so much I decided to try another soup recipe from her blog, this time for “immunity soup,” built on a garlic, ginger, pepper broth. The recipe calls for white pepper but I didn’t have any,  so I just used black pepper. I assumed the only difference was cosmetic, but maybe white pepper actually tastes different, because this recipe was a let down. I thought the soup would be wasabi-up-your-sinuses intense, but we found it bland, even after adding more black pepper. I really like clean, brothy soups in general, but this one was unsatisfying. It didn’t taste bad, it was just boring and a bit bland. Maybe if I’d been able to find some pea shoots they would have brought the whole dish together? I doubt it.

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Turnip gratin

May 25, 2014 at 7:35 pm (B plus, breakfast, Cruciferous rich, Derek's faves, Fall recipes, Necessarily nonvegan, Root vegetables, Spring recipes, Vegetable dishes, Website / blog, Winter recipes)

It’s (still) turnip time! So on to new turnip recipe #2 for this year: a rich and satifying turnip gratin inspired by this photo recipe on The Pioneer Woman Cooks blog. Read the rest of this entry »

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Miso tahini soup with turnips and delicata squash

May 25, 2014 at 7:00 pm (101 cookbooks, A, breakfast, Cruciferous rich, Derek's faves, Fall recipes, Japanese, Miso, Quick weeknight recipe, Root vegetables, soup, Spring recipes, Winter recipes)

It’s turnip time! My farmer’s market here in Saarbruecken is full of beautiful bunches of white turnip, with the greens still attached. The name for these turnips is Mairübchen, literally “little May root” or “May root-let.” But they’re not little. Each turnip is about 2 to 3.5 inches in diameter. I’ve been buying lots of turnips just so I can eat the greens, but I had to figure out what to do with the turnips themselves.

I’ve never been a huge turnip fan, and I don’t have so many go-to recipe. I like them raw in salads, in soup (with leeks, potatoes, and chard), and in stews (like this tagine or Thai curry).  But I had one last delicata squash from the fall that was turning soft and needed to get used up, and some leftover brown rice int the fridge, so rather than making an old recipe, I decided to try a new recipe for miso tahini soup from 101cookbooks. I love Peter Berley’s miso-based tortilla soup with avocados, so the addition of avocado didn’t seem that odd. But a miso soup with tahini and lemon juice? I could not imagine it. Read the rest of this entry »

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How to cook acorn squash

March 23, 2014 at 8:18 pm (Cook's Illustrated, Fall recipes, unrated, Website / blog, Winter recipes)

When I first moved to Germany I couldn’t find acorn squash, and then last year they suddenly started turning up, but I had forgotten how to cook them. I tried baking them several times but they always ended up with burned skin and dried-up insides. Clearly I am not good at winging it. So this time I followed an actual recipe! Well…, sort of. As much as such a thing is possible. Read the rest of this entry »

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Roasted sweet potato fries

February 17, 2014 at 10:49 pm (Fall recipes, Quick weeknight recipe, Root vegetables, Starches, Uncategorized, unrated, Website / blog, Winter recipes)

I’ve decided to go on an elimination diet for a month, to see if it helps my allergies. I chose the foods to eliminate based on how allergenic they seem to be in general, as well as the results of a skin-prick test I had years ago. I decided to eliminate the three big allergens—soy, dairy, and gluten—as well as a number of other foods.

Today was my first day of what I call my “allergy-free” diet and I got home from work quite late and found very little in the fridge, since we were out of town all weekend and I didn’t get a chance to do my normal Saturday morning shopping. Normally I would throw together a pasta dish or a stir-fry with veggies and tofu, but today I had to be a little more creative. I found some sweet potatoes and a jar of giant white beans in the pantry, and so I improvised what turned out to be a quite tasty dinner of sweet potato fries and white beans with leeks and dill and parsley. (I had chopped herbs in the freezer.) Read the rest of this entry »

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Miso harissa delicata squash with kale and pepitas

December 20, 2013 at 7:30 pm (101 cookbooks, B plus, Derek's faves, Fall recipes, Root vegetables, Winter recipes)

Derek always loves what he calls “harissa pasta“, so I figured I should try out the one other harissa recipe on the 101 cookbooks blog. This recipe was originally called roasted delicata squash salad, but that’s pretty boring so I re-dubbed it with a more descriptive name.  The recipe has some problems, primarily that the ratio of vegetables to sauce seems way off.  It calls for a pretty small (3/4 pound) delicata squash, 1/2 pound of potatoes, and just 1.5 ounces of kale.  We prepped all the veggies and then just stared at them, amazed at how little food it was. So we added another 1/2 pound of potatoes and some more squash, a total of about 1 pound 2.5 ounces before removing the seeds.  The only other change we made was steaming the kale briefly, because our German kale was extremely tough and very unpleasant to eat raw.  Also, my harissa isn’t the best so I added some cumin to it.  The final dish was very rich and very tasty, with strong salty, acidic, umami, and spicy notes, but  all in perfect balance.  The squash even contributed some sweetness, so it was really hitting all six tastes. Read the rest of this entry »

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Autumn latkes with beets, carrot, and sweet potato

September 26, 2013 at 6:41 pm (breakfast, Fall recipes, Isa C. Moskowitz, Jewish, Root vegetables, unrated, Winter recipes)

I wanted to title this post “Oven-baked autumn latkes with beets, carrots, sweet potatoes, and fennel seeds,” but that seemed like a mouthful. In any case, these latkes are striking—they really show off the jewel tones of autumn.  Plus, they’re tasty and satisfying. The sweet potato adds lots of natural sweetness and the beets contribute their great earthy depth. And I’m always a sucker for fennel. The original recipe is from Veganomicon, and is, as you would expect, vegan, but I un-veganified it because I generally think of latkes as having eggs in them. Read the rest of this entry »

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Soft polenta with white bean, squash, and sage ragout

March 26, 2013 at 3:29 pm (Beans, F, Fall recipes, Peter Berley, Winter recipes)

I made this recipe from Peter Berley’s cookbook Modern Vegetarian Kitchen back when I lived in Pittsburgh, and I remember not liking it very much.  But when I was in California last month I was discussing vegetarian cookbooks with a friend of Kathy and Spoons’s, and she had Modern Vegetarian Kitchen.  I asked her what her favorite recipe was and she chose this one!  I thought maybe I screwed it up last time and so I decided to try it again. Read the rest of this entry »

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Beer-braised seitan with sauerkraut and onions

March 6, 2013 at 12:39 am (B_, Cruciferous rich, Peter Berley, Quick weeknight recipe, Seitan, Winter recipes)

Yes, another sauerkraut dish!  This is a Flemish-inspired recipe from Peter Berley’s Modern Vegetarian Kitchen that I’ve been wanting to make for years.  Alex was in the mood for seitan, and I was in the mood to use up more of my sauerkraut, so we bought a bottle of dark German beer and a couple of pounds of onions and we were all set. Read the rest of this entry »

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Tacos with roasted winter vegetables and red cabbage slaw

March 6, 2013 at 12:22 am (B plus, Root vegetables, Vegetable dishes, Website / blog, Winter recipes)

My friend Jessica and I were trying to decide what to make for dinner.  I wanted to use up some red cabbage, so she picked out this very seasonal recipe for tacos with roasted winter vegetables and red cabbage slaw.   Read the rest of this entry »

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Buckwheat vegetable pancakes with spicy yogurt sauce

February 11, 2013 at 7:43 pm (B_minus, Cruciferous rich, Grains, Peter Berley, Sauce/dressing, Spring recipes, Starches, Winter recipes)

Derek and I picked this recipe from the winter section of Fresh Food Fast for dinner last night.  The pancakes are supposed to be chock full of shredded cabbage, grated carrot, scallions, and dill.  Instead of adding the shredded green cabbage, however,  I used some of my homemade sauerkraut. Read the rest of this entry »

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Smoky potatoes and eggs

February 8, 2013 at 5:20 pm (breakfast, Deborah Madison, Quick weeknight recipe, Root vegetables, unrated, Winter recipes)

This recipe is from another cookbook that I “borrowed” from Spoons and Kathy:  Vegetarian Suppers from Deborah Madison’s Kitchen.  When I returned home from California, my fridge contained (in addition to sauerkraut) a pack of eggs.  And there were some soon-to-be-seeing potatoes in the pantry.  So this recipe seemed like a good fit for a welcome home dinner.   Read the rest of this entry »

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Roasted vegetables

December 28, 2012 at 12:38 am (Fall recipes, My brain, Quick weeknight recipe, Root vegetables, Tofu, unrated, Winter recipes)

I wanted to update my post on mixed roasted vegetables, but when I went to look for it I discovered there wasn’t one!  I’ve been roasting vegetables for years, and I have never posted about it?  Wow.  Normally I roast vegetables on a rimmed baking sheet, but today I wanted to try to heal my cast iron dutch oven, and so I decided to roast the vegetables in it instead.  I’ve always thought that a baking sheet (with its low sides) is better when it comes to roasting, because it lets the moisture escape and yields crispier edges.  But my dutch oven roasted veggies turned out great.  Better than normal, I would say.  But I changed a few other things as well, so I can’t really make a direct comparison. Read the rest of this entry »

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Hot and sour tofu and rice soup

November 30, 2012 at 10:01 pm (breakfast, B_, C, East and SE Asia, Grains, soup, Spring recipes, Tofu, Winter recipes)

I’ve never actually had hot and sour soup before, so I’m not sure what it’s supposed to taste like.  But Derek has fond memories of it, so I thought I’d give this recipe from the AMA cookbook a try. Read the rest of this entry »

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Chipotle-braised pinto beans with delicata squash

November 11, 2012 at 3:00 pm (Beans, B_minus, Cruciferous rich, Fall recipes, Mexican & S. American, Peter Berley, Quick weeknight recipe, Salads, Vegetable dishes, Winter recipes)

I made this recipe for “braised pinto beans with delicata squash, red wine, and tomatoes” a few years ago when I was visiting Derek’s parents in New York.  My mom joined us for dinner.  Since Derek’s father can’t eat much salt, I cut the salt back substantially, and just let each person salt the dish to taste.  At the time, my mom really liked the dish, but no one seemed to want to eat the leftovers, but maybe it was just because I cut out the salt.  Adding salt at the table doesn’t get the salt into the center of the beans and squash, where it’s needed.  I do remember being impressed that the delicata squash skin really wasn’t tough at all.  But overall I just found the stew a bit boring.  But I finally found delicata here in small-city Germany, and decided to give it another try. Read the rest of this entry »

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Seitan and vegetables with mole sauce

November 11, 2012 at 2:32 pm (Beans, B_minus, Fall recipes, Mexican & S. American, Peter Berley, Sauce/dressing, Seitan, Winter recipes)

Years ago I ordered the OLÉ MAN SEITAN at Angelica Kitchen in New York City, and loved it.  It was a whole wheat tortilla stuffed with seitan and roasted vegetables and topped with mole sauce.  It was huge, but so tasty I finished the whole thing.  Afterwards, however, I regretted it, as I went into one of the worst salt comas of my life.  Still, I have fond memories of that mole sauce.  The recipe for the dish is in the Angelica Kitchen cookbook, and I tried making it once many years ago, without success.  I no longer remember the details, but I remember it didn’t taste nearly as good as at the restaurant.  But I had some homemade seitan to use up, and decided to give it another shot last night. Read the rest of this entry »

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