Nat Tarnoff

Found this on Yahoo. Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.

This weekend hoofin’ it around the Capitol Square farmers market, I found a booth selling fresh handmade organic pasta. They only had two types that were vegan, so I bought a 9 oz package of their spinach linguini to use for dinner tonight. Of course, I hadn’t figured out what I was going to do … [Read more…]

Start out with making some vegan Pesto like I used in my Spinach Linguini with Pesto and Avocado. Set this to the side and steam up your spaghetti squash. One the size of a standard American football should take an hour at 350 degrees. Don’t forget to poke holes with a knife to let the … [Read more…]

So this past week in the CSA we received a head of cabbage, my first kohlrabi ever and some beets. I don’t remember the last time I ate a beet. I have never been a big cabbage fan. But seeing these three things in the box, all I could think about was…coleslaw! The recipe was … [Read more…]

So this week, I had a craving for some good jambalaya, but I couldn’t find any recipe. I checked out a couple of non-vegan versions to see what kind of ingredients would be used. After reviewing a few things out there, I concocted this, which knocked my socks off. So I am here to share … [Read more…]

One of the best things I did when I became a vegetarian is transition my family off of cookies and sweet, sugary cereals and onto to granola as our treat. We bought granola bars, granola cereal and I think I even tried a granola bread or two. Life was dandy.

This one comes with a warning. If you make this recipe as specified below, you better like hot foods. This what I call a triple burner, once on the way in, once while digesting and once on the way out. Now, not everyone feels hot foods the same way, but if anything I make is … [Read more…]

Having to fed two omnivore children, especially when one leans to be more of a carivore, is always a challenge in a vegan house. One of the tricks I have found is to work with omnivorous meals and make them vegan. We have had the commercial burger patties in the past, but not all of … [Read more…]