This would be even better with ketchup chips.
Where do you folks live that Quaker Corn Bran doesn't exist anymore? It's practically in every Canadian grocery store.
Meh, I appreciate the effort. These products always bring out some twisted sense of curiosity in me and I'm glad someone else checked it out before I gave in.
While I can see the appeal for some, the amount of waste generated by this kind of thing is absolutely horrendous. All these ingredients that have to be packaged, the instructions that have to be printed, etc. -- that's a lot of garbage that wouldn't otherwise exist.
To level-up, butter the bread, then coat with grated parmesan cheese. The whole sandwich gets a crispy cheese crust.
Yeah, pretty much any recipe can be vegetarian with some substitutions, but that doesn't make them vegetarian recipes. It would be nice if the tag was reserved for dishes that are meant to be veg.
Please do this with all the shows. At the beginning of the season.
Please make this taste test happen.
I wonder if you could just use the powder from Kraft Dinner...
@Vinny - "The Cat" owns a restaurant?? What's it called? Is it any good? (By which I mean, I have to go there.)
Yeah, I was rooting for Night Cheesecake.
Curious: is it possible to buy fish mint in North America? I'm veg and while I don't like to eat fake animal products, an herb that replicates that briny sea flavour would be really interesting to experiment with.
I have a huge soft spot for soon dubu when it gets bitterly cold outside, but otherwise, my favourite is stone soup -- basically whatever I have on hand. I've hit on some mighty tasty comfort food just by improvising.
Vegetarian split pea soup is my thing. I have to make it at home because everywhere else it has some kind of pork in it.
Homemade nutella! It's super easy but looks really hard.
My favourite combo right now is pumpkin (or squash) and chipotle, with a little cumin and a squeeze of lime. I find the heat and acidity offset the sweetness of the pumpkin.
I eat hummus most often, but shakshouka is my favourite breakfast - and sabich is the ultimate treat.
I'm faithful to Congee Village, if only because they're the only ones I know of to offer vegetarian congee. And it's pretty darn good!
Also, Canada is undergoing one of the largest beef recalls ever due to E. coli contamination. So, maybe give it some time before hitting McD's.
I like unsweetened almond milk for cereal, always ice cold. Or yogurt, depending on the type of cereal I'm eating.
I go with the bowl because I don't like to have two grains in the same meal. Plus, I usually get it with only a little bit of rice, so it ends up significantly lighter than your average fast-food burrito.
Fall girl here. I'll have to try the Cinnamon Harvest -- but have you tried the cinnamon version of Puffins? It's addictive.
As for Kashi, I'm a Good Friends fan.
I second the Porter vote, though I got Steamwhistle and almonds.
Just the one for Canada? No Nova Scotia donair? No peameal bacon sandwich? Etc.
piccola hasn't written a post yet.
Being a vegetarian in New York isn't the challenge it used to be, but that doesn't mean it's always easy. Sure, most restaurants these days offer one or two decent vegetarian options, but sometimes you don't want the pasta or a meal made cobbled together from side dishes. With that in mind, here are 60 recommendations for restaurants that accommodate vegetarians without disappointing carnivores. More
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The words "milk and honey" were bouncing around in my head when I was thinking about a new bread recipe. I didn't want a sweet bread, though. I wanted something that would be savory and interesting, but also useful for sandwiches. More
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It's a funny name, and it's a fun loaf of bread. I don't know what it is about pull-apart loaves, but they invite nibbling. People who would normally eat one slice of bread often find themselves unable to resist pulling off just one more little bit. And then one more. And then this little piece is dangling ... this bread simply doesn't last long. When most people think of monkey bread, they think of the cinnamon-sugar version, but there's no reason why you can't make an herby, savory version that's perfect for lunch, brunch, or dinner. More
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This Cherry Tomato and Tofu Salad was created by Momofuku chef David Chang for Alice Waters' In The Green Kitchen project. It's a riff on the classic caprese salad but with an Asian twist. The mozzarella gets replaced with slices of tofu, the dressing is a vinaigrette with soy sauce and sesame oil, and instead of basil, Chang subs in shiso leaves for an herbal menthol kick. More
If you shop at Asian markets, you may have seen packages of tan-colored, wrinkled bundles resembling gnarled sticks. While its dried appearance may not look particularly appetizing, tofu skin, also called yuba, dried beancurd, or soybean skin, is my go-to vegetarian option to serve to vegetarians who miss the taste of meat. More
Truth be told, I was a little nervous about this whole soufflé endeavor (visions of fallen soufflés haunted me). But as it turned out, these little lemony concoctions were a breeze, not more involved than making a stovetop custard and folding in whipped egg whites. And once they came out of the oven, perfectly puffy and lightly browned on top, I realized they might just be the ideal summer dessert. More
In last week's Healthy & Delicious column, we discussed the versatility and low, low price of homemade muffins. To build on that this week, we have a basic, healthy muffin recipe you can customize to your exact liking, whether you prefer sweet or savory flavors. More
Once I put the batter for this Gâteau Breton into the pan and in the oven it was only a matter of minutes before an intoxicating began to fill my kitchen. It was a sweet mix of sugar, eggs, and almonds that brought to mind freshly baked almond croissants. More
They're dairy-free, wonderfully crispy around the edges, and feel like an appropriate "thank you" to late-winter citrus. Including cooking time, these orange-cranberry muffins come together in about 30 minutes and cost a few nickels each. Mama likes. More
Creamed spinach is one of my favorite comfort foods. Cover it in basil and garlic pistou mixed with crisping baguette crumbs, and you have the ultimate vegetable gratin. More
This is not my kind of food. No disrespect, it's just not what I dream of on my way home from work with a grumbling stomach, lunch long past. Strips of baked tofu, a sauce made with almond butter, and a pile of buckwheat noodles? But I will always respect a recipe that tastes really good. Always. More
Since it was a soup-heavy winter here at Eat for Eight Bucks, I meant to stay away from soup for a while. Unfortunately, I just discovered one so easy and inexpensive that I feel I have no choice but to share it now, before we forget our stock pots and fire up our grills. More
Matzoh Brei is one of the great Passover breakfast foods, not to mention ridiculously simple to make. This recipe from Lucid Food by Louisa Shafia combines vanilla, apples, maple syrup, and cinnamon with the scrambled matzohs. More
[Photograph: Chichi Wang] Loosely adapted from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata.... More
Hot & Sour Soup that's tastier than your takeout Chinese restaurant can be made in a snap. Even better, it's a great way to use up any leftover meat or veggies lurking in the fridge. More
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The real pleasures of tortilla soup come with the garnishes: the smooth coolness of avocado, the smoky chew of dried chiles, the burst of cilantro, the crunch of cabbage. Add all that to a golden, chickeny broth, tinged with tomatoes and the mellow heat of toasted chiles, and you have a restorative meal to last through these remaining weeks of winter doldrums. More
The minimal addition of meat in these enchiladas adds texture and flavor but isn't the crux of the recipe. In this case, half a pound of chicken (for four people) poached in chile broth is a supporting player to the potato-and-onion filling. More
"This was one of those moments where I couldn't believe something that looked this professional came from my stove." [Photographs: Caroline Russock] A month into Cathy Erway's eating-in experiment she decided to learn how to make her own bread. While... More
[Photograph: Bill Milne] Don't be under the misconception that all spiciness is required to shoot your taste buds into oblivion. Some of the best sweet treats add just a touch of heat into the mix. They incorporate a hint of... More
[Photo: Robin Bellinger] I know it is probably sacrilegious to talk about Valentine's Day on the morning of that big football game—but this time next week, it will be almost too late to make something special. And how many other... More
Miso is the obvious answer, but I also use a lot of gomasio and nori (usually toasted and crumbled on top of things or as a wrap for various grains and veggies).