Tag Archives: Veeegs

The recent cold fronts have incited waves of fried food and heavy stews in our kitchens. This week we were yearning for something heavy on all the things we’re supposed to focus on by being vegetarian: fiber, flavor and tons … Continue reading →

We’ve seen this Thai-Italian fusion thing that’s gaining momentum (they both use basil, why don’t we put them together?!) and we’re not convinced. That said, Thai cuisine has tomato-based dishes of its own that you can recreate easily at home … Continue reading →

Ketchup, red gravy, sauce American — it may no longer be the most popular condiment in the U.S. (salsa) but it still rules over all of us, a timeless classic, and all told a pretty shitty sauce. However, this red … Continue reading →

What should be the staple of any diner worth it’s salt — Western-style hash browns, distinct from its unrefined bumpkin cousin the hash brown by having melted cheese and chile — is sadly often bacon-ified and rarely ever vegan. Here … Continue reading →

The wild baby cabbage that we call the brussel sprout is one of the most hated vegetables in the Western world–and that’s hard fact not speculation. They can turn nasty off-green colors, their texture is more than a little rubbery, … Continue reading →

Agent Cooper from Twin Peaks was all about the cherry pie and coffee. But we happen to think nothing goes better with a meal between hundred foot tall redwood trees than a salad that tastes like nature itself. This easy … Continue reading →

For the traditionalists among you, stay tuned for some sort of fucked up seitan turkey concoction later in the week. For you free thinkers, here’s a ridiculous take on the pork loin thanks to Gimme Lean, our favorite sausage prada … Continue reading →

Making a vegetarian pate is almost a cliché. But this shit is too good to not share. It started as so many things do in our kitchen: with a lot of shallots. This was a bit of experiment for us, … Continue reading →