I made the potato-asparagus soup from Vegan with a Vengeance last night, and it was out-of-this-world good! I made a few minor changes. Below is the recipe I used, with notes in parentheses detailing where I diverted from the original recipe:

Modified Potato-Asparagus Soup from VWAV

3 pounds of russet potatoes, peeled, cut iinto 1-inch chunks
1 pound ( Read more... )

In Atlanta, there's a restaurant called R Thomas Deluxe Grill in the Buckhead area. They serve a bunch of organic, delicious foods--and have a very nice selection of vegan entrees. I was down there a couple weekends ago visiting a friend, and we ate there three times in two days. Yeah, it's good. If you're ever in the neighborhood, I suggest ( Read more... )

Just a quick tip ( Read more... )

If you ever wondered what the story of the wheat-meat was from start to finish, here is an abbreviated version from the cookbook La Dolce Vegan. This is abbreviated because if you want to start from scratch scratch, you start with wheat flour (such a recipe is found in Vegan Planet). After trying that this summer (and failing miserably), I was ( Read more... )

So at my work we're having a baked potato potluck this Friday. People are bringing a ton of dairy condiments but I'd like to have a tasty potato, too. First off, which do you think is better - potatoes baked in foil, or without? What is your method ( Read more... )

Hey All-- Inspired by Webtar's recent Pesto Fries, and some fries I had awhile ( Read more... )

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I just finished making this tonight. It is delicious ( Read more... )

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Dinner tonight was twice-baked potatoes, creamed spinach, and green beans (I'm calling them "bondage beans"... you'll see why). Simple, but filling, easy to make, and relatively inexpensive!


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