Vegan Baking

During the presidential election of 2009 my roommate told me about a pretty hilarious campaign funding tactic: Ralph Nader had an offer where if you donated a specific amount of money to his campaign you would receive his grandmother's hummus recipe in the mail. I'm about to one up Ralph Nader. I'm going to offer you my Three Bean Hummus recipe right here, for free. No donation to my upcoming presidential campaign required.

This hummus features chickpeas, black beans and lentils which all contribute different angles of legume flavor. The result is a hummus with a more depth of flavor than regular hummus that's based off 100% chickpeas. This hummus is extremely versatile so don't be afraid to use this recipe as a base and swap out the legumes with any variety that you choose. Also feel free to swap out the tahini with any nut butter that you choose. I've been making this recipe for over a decade and I've done all sorts of variations with great results.

Years ago at Rainbow Grocery in San Francisco I got seriously addicted to this artisanal sauerkraut they carried by a company called Cultured. I jokingly referred to it as 'crack' as it made it's way on top of my toast, tossed into my salads and stirred into my stews. When I introduced my friends to this amazing sauerkraut they would also promptly get addicted. I then moved to Brooklyn and sadly found that this sauerkraut was unavailable on the East Coast. Soon after, I ended up reading Wild Fermentation by Sandor Ellix-Katz which had a recipe for sauerkraut. I figured I'd give it a go and I was rewarded by deliciously complex kraut that was laughably easy to make and equally affordable.

This is a holiday centerpiece consisting of savory seitan enveloping Apple Walnut Stuffing or any other stuffing of your choice. It's awesome for holiday feast type dinners with Gracious Gravy drizzled on top and accompanied by Cranberry Sauce. I'm proud to serve this every year during Thanksgiving and again during Christmas dinner.

This stuffing is great inside Stuffed Seitan or along side some Cranberry Sauce during holiday feasts. Apples give it a light flavor enhancing sweetness which is a great accompaniment to the textures of water chestnuts and walnuts.

Toasted flour and nutritional yeast flakes along with mushrooms bring out savory flavors in this gravy. A perfect way to top off a vegetarian feast centerpiece like Stuffed Seitan.

When the weather starts to cool and gets a little drizzly (as Seattle is known to do) I start craving warm and hardy soups. Thick, earthy and when you get up from the table, you don’t even care that it’s already dark.

Most of the vegan barley soups I’ve found seem to be too brothy and not enough of a bold flavor for me. My family is newly vegan so we still need that “meaty” flavor. So what do I do when I need a bolder flavor? I booze it up. Yep. That’s the bam around my house. “Booze it up!” I know, what a wonderful role model I am! I also like to add kale. Mostly for color but also because it is super nutritious and I am always trying to toss it into my dishes.