It amuses (and bemuses) me that folk do actually wonder what a vegetarian eats (never mind the clue in the word itself).
"When you tell someone you’re vegan, they ask (often incredulously) 'What do you eat?!'”
So reads the masthead to what has been one of my go-to vegetarian recipe blogs, named Eat Air. The title is in hilarious response to that question. Recently, however, the authors announced that they have called it quits.
I won't be updating this blog anymore. I'm finding I just don't have the time or energy to keep writing regularly and more importantly to keep it fresh and interesting. I've had so much fun writing this blog these last 4+ years. There were very few vegan food blogs when we started but now there are hundreds - please go show them some love.
I've cooked several of the recipes,but there was one in particular that received surprised, then enthusiastic, comment: Mac un 'cheese.' It's a vegan recipe: no cheese was grated to make this pasta dish.
When you spend all your time in the kitchen making cupcakes instead of making dinner, here's a quick and easy recipe so you can have something other than just cupcakes for dinner. This is a variation on a recipe I make quite often from Very Vegetarian by Jannequin Bennett and Carl Lewis.
Add 1/2 c. flour and 1/4 c. nutritional yeast to a saucepan. Whisk in 2 c. water then add 1 veg. boullion cube. Turn on medium heat and cook until the mixture thickens, stirring frequently. Add 1 Tbs. miso, 1 tsp. garlic powder, 1/2 tsp. paprika, and 1 tsp. salt. Mix well and simmer for about 5 min. Add 2 Tbs. vegan margarine and 1 tsp. mustard of your choice. Meanwhile, cook a pound of your favorite pasta. Before draining the pasta, add 1 c. of the pasta water to the sauce. Then put 1/2 c. frozen peas in your colander and drain the pasta over the peas. Mix pasta & peas with the sauce in a large bowl and enjoy! If you want to add some protien, fry up some seitan or TVP chunks and add to the pasta.
The good news:
This site will most certainly stay here as long as Blogger is in existence so I encourage you to browse the archives of over 600 posts (you could start with my top 10 list). I'll probably stay on Twitter so you can follow me there (@eatair)