I love the New York Times Food section – it inspires me with ideas for dishes I can veganize. There was an article a while back about the sesame noodle dish made famous by Shorty Tang in New York City. I remember making a version of these years ago with a friend for a party and loved it but never added it to the rotation. All that is about to change…
It’s eggplant season and today I am sharing this amazing and easy eggplant parm pizza. I am also sharing my updated pizza crust (similar to the galette crust that I recently posted) which uses sprouted wheat flour. Of course, you don’t have to make eggplant pizza. You can leave it plain or top it with whatever you want!
Book report! Today I am writing about this new book, Tahini & Turmeric, by sisters Vicky Cohen and Ruth Fox of May I Have That Recipe? This is an exciting new entry onto the vegan cookbook scene since it is filled with all kinds of flavors and dishes that are not the “vegan cuisine of the moment” that has been filling the pages of the recent spate of cookbooks. I am talking about cardamom and pomegranates and Aleppo pepper and sumac. Not new to you? Well, if you read this blog, you know I keep my flavors pretty basic. So, this book is a challenge for my palate and my pantry but I have already made a bunch of recipes and I will definitely be making more.
What is your comfort food? Mine is a big bowl of pasta with my homemade red sauce. Today, though, I am taking my homemade sauce to a new level with a little help from Rachael Ray and an eggplant from my garden.