Posts Tagged ‘Vegan’

RTS Episode #2 – Roasted Red Pepper Hummus

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Posted 14 Dec 2008 — by chefshirle
Category Beans, Cooking Show, Vegan, Vegetarian

On this RTS podcast I combined two cuisines, The Middle East and Latin America, to create this versatile hummus. Check it out!

RTS  is a Vegetarian and Vegan based podcast shot at my home in Durham NC. I will be hosting as well as having various bands show me (and all of you) a favorite veggie friendly recipe. The dream of being able to tie together two of my most loved things (music and food) has finally come true and I invite you to check it out. Let me know what you think. Hey, and if you are a local or touring band and coming to my neck of the woods and have a  recipe to share then please contact me. I would love to see how some musicians cook on the road. (I know we did it when I was in a band).

Also, you can subscribe to the podcast via iTunes, YouTube & blip tv.

And if you want to embed this video on your blog, Facebook, Myspace, Twitter or whatever else is out there nowadays please feel free.

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Zesty Escabeche Soy Cutlets

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Posted 20 Apr 2008 — by chefshirle
Category Mexican Food, Organic Produce, Soy Cutlets, Vegan

Zesty Escabeche Sauced Soy Cutlets

I am going to start this off by saying that I have been seduced by this dish. No. ‘Seduced’ is not strong enough a word. More like ‘captured’ by the combination of flavors. The zest of the vinegar, the sweetness of those browned onions, the fragrant allspice. It’s all there. In one tantalizing bite after tantalizing bite.

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An Easy Trip to India…Muttar Tofu

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Posted 01 Apr 2008 — by chefshirle
Category Indian Food, Peas, Tofu, Vegan, Vegetarian

vegan-muttar-tofu.jpg

Whenever I make this dish, I go between feeling like I’m cheating , yet happy that it’s so easy to make. The reason, you might ask, is because I use an already pre-made spice paste. I first found these jarred spice mixtures in my local Indian market, so, I thought that if they were selling them they must also use them to make life easier. Besides, I had taken a lesson with a very wonderful Indian cook some years back. She showed me a few made-from-scratch recipes where we ground the spices and toasted them, which was a great deal of fun for me. We cooked the spices in ghee (Indian butter) and so on, but when she opened her pantry I saw the same jars of spice pastes that I saw in the market. She liked them as well, enough said.

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Soy Sour Cream

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Posted 30 Mar 2008 — by chefshirle
Category Agave, Soy Sour Cream, Tofu, Vegan, Vegetarian

Soy Sour Cream

The wonderful thing about this vegan version of sour cream is that it’s so versatile. It can be used just like the dairy version, used to thicken sauces, as a base for dips or piled on top your favorite taco. Best of all, there is no fear of it “breaking” as it’s dairy cousin will do in high heat.

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