So happy you’re back talking food - sure missed your podcast. I’d like some NYT recipe suggestions for sure. Also, I am new to vegan mayo and wonder if you have a favorite (I would be the only one using it so would like a recommendation since the jars available in my area seem pretty large)
The Hellman’s vegan mayo is great--indistinguishable from regular mayo and lasts a long time in the fridge. If the rest of your family eats mayo, they would never notice the difference. Here are some great NY Times recipes:
Smashed Cabbage and Mushroom Veggie Burger
Cauliflower Shawarma With Spicy Tahini
Walnut Picadillo
Chicken and Cabbage Salad With Miso-Sesame Vinaigrette (I sub soy curls—don’t worry I am planning a soy curl tutorial for Cruciferous that will show you how to sub them into most chicken recipes)
Thank you for your kind words! I am so glad you are here!
Woo Hoo! You were right about the Hellmans Vegan Spread! Thank you - so glad I asked 😊
I remember something from your podcast about your motivation to go vegan health wise. Is that still available to listen to - or maybe you wrote about it somewhere? That is my motivation as well (cholesterol!).
Also, after you mentioned the cauliflower recipe being in your earlier cookbook, I was able to find a used copy online (did not find a new one anywhere 😕).
NY Times Pasta With Garlicky Spinach and Buttered Pistachios Recipe is definitely a big hit with my wife and daughter and with vegan butter, easily vegan. There are many more! I'll have to dig through my folder of food stained printouts (call me a Luddite for printing, but I can't stand cooking with my laptop on the counter).
So happy you’re back talking food - sure missed your podcast. I’d like some NYT recipe suggestions for sure. Also, I am new to vegan mayo and wonder if you have a favorite (I would be the only one using it so would like a recommendation since the jars available in my area seem pretty large)
Thanks
The Hellman’s vegan mayo is great--indistinguishable from regular mayo and lasts a long time in the fridge. If the rest of your family eats mayo, they would never notice the difference. Here are some great NY Times recipes:
Smashed Cabbage and Mushroom Veggie Burger
Cauliflower Shawarma With Spicy Tahini
Walnut Picadillo
Chicken and Cabbage Salad With Miso-Sesame Vinaigrette (I sub soy curls—don’t worry I am planning a soy curl tutorial for Cruciferous that will show you how to sub them into most chicken recipes)
Thank you for your kind words! I am so glad you are here!
Woo Hoo! You were right about the Hellmans Vegan Spread! Thank you - so glad I asked 😊
I remember something from your podcast about your motivation to go vegan health wise. Is that still available to listen to - or maybe you wrote about it somewhere? That is my motivation as well (cholesterol!).
Also, after you mentioned the cauliflower recipe being in your earlier cookbook, I was able to find a used copy online (did not find a new one anywhere 😕).
Huzzah! I'm so glad you tried it. Yes, it's true. I did switch to a vegan diet to bring down high cholesterol without drugs. You can read more about it here: https://www.eatingwell.com/article/7913932/7-things-i-wish-i-knew-before-i-went-vegan/
Really enjoying your newsletter!
Thanks so much for saying so. I take requests! Let me know if there's anything you want to see :)
NY Times Pasta With Garlicky Spinach and Buttered Pistachios Recipe is definitely a big hit with my wife and daughter and with vegan butter, easily vegan. There are many more! I'll have to dig through my folder of food stained printouts (call me a Luddite for printing, but I can't stand cooking with my laptop on the counter).
I like that one too! I need to bookmark it.