Tag Archives: Veeegs

Sometimes we like to get a little conceptual with our dishes. Instead of buying super expensive, super delicate squash blossums and stuffing them with all manner of frou frou, we made baby squash cups bloom on top of a soy … Continue reading →

If you eat cranberry sauce from a can on Thanksgiving you might as well be stranded on Plymouth Rock with an ‘India or Bust’ T-shirt. Meaning, we think, that the stuff blows. More importantly, here’s a rad recipe that doesn’t. … Continue reading →

The tuber we’ve come to call the Jerusalem Artichoke may be the perfect Thanksgiving food stuff, (its more poetic name, of course, is sunchoke), because the gnarly little, root-like guy was a native of North America long before any pale … Continue reading →

In order to properly construct this dish of leftovers we drove the three hours northwest to Ojai, deep into the Los Padres National Forest. We set up camp 6,000 miles up at a place called Pine Mountain and went to … Continue reading →

Its getting cold, well, cold for Los Angeles. And this week all we could think about was seared tofu drenched in a thick sauce. Traditionally, Steak Diane is made with butter, Wooster sauce and…beef. For this recipe, we subbed Wooster … Continue reading →

As veggie cooks, we’ve struggled for years with how to best fry up our friend the bean curd without needing our other friend the chicken egg. An egg wash instantly lends a stickiness needed to fully coat the tofu with … Continue reading →

Both vegetarians and carnivores have beef with fake meats. Veggies argue the strangeness of eating a reconstituted version of the exact type of food they are trying so desperately to avoid. Meaties go one step further and ask why we … Continue reading →

To serious vegetarians and vegans, fish is verboten. And that’s just too bad, especially considering most veggie rolls are pathetic (tomato and cucumber is a waste of rice). Here we’ve used miso shitakes to mimic the rubbery protein of raw … Continue reading →

Soy-a-phobes are constantly complaining about tofu’s lack of flavor and its freaky texture–and sometimes they’re right. Here’s a sandwich that will make your weak-minded meat friends and your vegan cohorts coo with coagulated bean contentment. We used baked tofu for … Continue reading →