Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)

For the first time, my garden managed to produce not one but four heads of cabbage. I’ve had a lot of trouble in the past with heading vegetables; sometimes they never form heads or, if they do, hungry hungry caterpillars get to eat them before I do. But last fall, I planted tiny cabbage plants alongside my collards, and four out of five of them grew into actual cabbages: (...)Read the rest of Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils) (1,189 words) © svoisin for FatFree Vegan Kitchen, 2015 ....more

Hot Layered Hummus

I can get pretty stubborn about food. Once I think I don’t like an ingredient or a dish, I will avoid it forever if I don’t make myself, from time to time, retry the foods that I’ve had bad experiences with. Call it a very low-risk act of courage ....more

Pinquito Bean and Quinoa Taco Filling

In the past, beans were considered a humble food, a source of protein for the common folk before it became affordable to eat meat daily. Today, beans are generally seen as a side dish (barbecued beans)–or the province of vegetarians. People tend to think of them as bland and boring, and cooks often add meat or, at the very least, herbs and spices to give them flavor ....more

Perfect Baked Sweet Potatoes in the Pressure Cooker and Oven

Happy New Year! Yes, I know I’m ridiculously late in saying that. People have been writing to ask if I’m all right because it’s been so long since I posted, so before I write one word about cooking, I want to assure you that I am fine ....more

Chickpea Omelet Mix

I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like. So a few weeks ago, I decided to experiment with making a mix that I could fix ahead of time and keep in the fridge so I could put together an omelet any time I like ....more

Mushroom Seitan Roast

Thanksgiving is this Thursday for most of us in the U.S., but believe it or not, I’ve already made Thanksgiving dinner twice. I’ve been determined to come up with a new main dish, a simple adaptation of my Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms. It took me a couple of tries, but I finally came up with the perfect savory, mushroom-infused seitan roast ....more

Pasta Fagioli with Cranberry Beans and Kale

Since the weather got cooler, I’ve been making a lot more soups and stews. And since I’ve been test-driving a new Instant Pot (more about that in an upcoming post), I’ve been pressure cooking a lot of dried beans. So it was only natural to use my new gadget to make a soup/stew starting with dried beans ....more

Killer Jalapeño Hummus

Before I get to the recipe, I want to thank you for the huge outpouring of support after my last post. I appreciate all of your thoughts and prayers and was honored to hear the stories that you shared. Though it strengthens me to know that I’m not alone, it also saddens me that so many of my readers have received a similar diagnosis ....more

My Unexpected Diagnosis

It was February 5th, my mother’s birthday and a month before the 20th anniversary of my becoming vegan. I was sitting in a breast surgeon’s office in a paper gown, cradling my biopsied breast and waiting. After about an hour and a half, my surgeon finally appeared, apologizing for keeping me waiting because the results had only just come in ....more

MiracleNaise: Soy-free Mayo plus Roasted Red Pepper Dressing

I’ve been trying to cut down on the amount of soy I use–not that there’s anything wrong with it–and completely get rid of soy isolates, which I do think are unhealthy. Unfortunately, the silken tofu I always use, Mori-Nu Organic, contains “organic soy protein,” which is just another way of saying “isolated soy protein.” I was seriously depressed when I figured that out. Besides adding creaminess to several of my favorite salad dressings, silken tofu is the main ingredient in perhaps my favorite condiment, Tofu-Cashew Mayo ....more