Rosemary Lentil Walnut Burgers

Years ago, I followed a recipe for a vegan pâté that used walnuts and sherry vinegar. I remember thinking at the time, “This sherry vinegar better be worth buying, because I don’t know when I’ll ever have an excuse to use it again.” But once I tried it, I was a total convert. Whether it’s to flavor salad dressings, stews, soups or marinades, sherry vinegar … Continue reading Rosemary Lentil Walnut Burgers

Slow Cooker Eggplant Lentil Stew with Pomegranate Molasses

A few months ago, I was reading about fesenjoon, a Persian stew that uses ground walnuts and pomegranate molasses to create a savory, sweet and sour flavor.  While there are variations in how to make the stew, it usually involves chicken or duck.   This vegan eggplant lentil stew recipe takes inspiration from fesenjoon, but then, goes down a vegan rabbit hole.  I added thick … Continue reading Slow Cooker Eggplant Lentil Stew with Pomegranate Molasses

Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews

Traditionally, I am not a fan of “loaf” of any kind.  I usually find them a bit underwhelming.  So, I felt challenged to create a vegan lentil loaf recipe that was flavorful, savory, and stayed together.   I used dried porcini mushrooms, because the flavors are more concentrated than using fresh mushrooms. Plus, there is the added bonus of using the mushroom’s soaking liquid to … Continue reading Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews

Grilled Seitan Sandwich with Kale Walnut Pesto and Apples

About a year ago, I went through a bread baking phase.  Bread is surprisingly easy to make, even the most complicated variety.  During that time, I made a lot of sourdough.  It was not the best sourdough I’ve ever had, but it was good.  Living close to so many bakeries on the US’s west coast, I am spoiled with excellent sourdough bread.  And that’s the … Continue reading Grilled Seitan Sandwich with Kale Walnut Pesto and Apples