Almost Vegan

I live in farm country. It is so nice here in that respect, SW MI, that I can stop at a stand on the way to the store and usually get some great homegrown tomatoes for free. “Take some” the sign often says. Sometimes they have a box and sign that asks for a couple dollars for the food.

I love this place.

Here’s a recipe for those fresh tomatoes [and garlic lately] that sounds great. I have not tried it yet. Too busy sitting in front of this screen here.

Hope you enjoy. The Kitchen – Tomato and Garlic Confit Recipe >

This looks like it would be good to eat on a hot day. Use Tofutti Ricotta Cheese – https://www.tofutti.com/better-than-ricotta-cheese-original – better than the real thing.

…and I found a recipe on lovingitvegan.com for Vegan Honey ->

Grilled Asparagus and Hot Honey Flatbreads – Real Simple ->

This looks really good… and easily vegan, just use vegetable broth and it is.

This one-pot cabbage soup delivers a brothy, deeply flavored meal that’s satisfying and ready in under an hour.

Visit the site for the recipe >>>

This serious eats recipe sounds really good. I am going to try it.

This Lebanese lentil and lemon soup balances earthy lentils with tangy citrus and tender greens for a vibrant, comforting meal.

Lebanese Lentil Soup Recipe on Serious Eats >>

Happy Thanksgiving!

Have some Chocolate Cheesecake and enjoy the day >>>

Look at this: Knockoff Kitchen. A site that takes processed foods and creates recipes for homemade versions of them. It says on the site there are 200,000 homemade recipes? Wow, huh, AI?

Here’s the site and the homemade recipe for Amy’s Veggie Loaf: https://knockoffkitchen.com/recipes/amys/amy-veggie-loaf-whole-meals-gluten-free-dairy-free-10-ounce/

How to Make That Famous Amalfi Zucchini Pasta Beloved by Stanley Tucci.

This sounds really good >>>

You know I’m glad I named this blog “Almost Vegan”, cause I have been more almost lately. Seems to be a trend and in the air. There are less vegan offerings at my normal grocery stores. It seems to be fading…

So, if you want to go with vegan cheese with this recipe, please do. The cheese is the only thing that makes it not vegan.

I love Kale anytime of the year. This does sound refreshing for spring. They add lemon to it for an extra zing.

Recipe on One Green Planet >>>

Why It Works

• Peeling the celery ribs ensures there are no stringy bits left in the salad.
• Small dried shrimp* add savory depth and pops of salinity in each bite.
• Cutting the scallions and chile pepper on a bias makes it easier for diners to pick up the salad with chopsticks.

*You can use Shiitake mushrooms instead of the dried shrimp.

Tiger Salad Recipe >

Merry Christmas! I watched this YouTube video the other day and was fascinated. This guy is fun, and he makes this 18th century plum pudding with an 18th century kitchen, tools, and he is dressed in 18th century garb. Must see –

Now, there is one ingredient that made my skin crawl – Suet, ugh, watch the video to know what that is, I do not want to go into it.

This is the answer to that problem – Buy Whole Foods Vegan Suet (500g)

It also has eggs, so try these [I have not, hope it works…] – Plant Based Eggs – and milk. So substitute with the vegan milk of your choice – oat, soy, rice, almond, coconut, whatever.

For the sauce, you need butter to go with the brandy. Maybe this vegan butter is special enough for this sauce. It might do with enough brandy involved – Miyoko’s Creamery European Style Salted Plant Milk Vegan Butter

Have a fun Christmas!