Tag Archives: gluten-free

Introducing Made by Lukas Fresh Veggie Burgers

Logo for Lukas Website

For the past year and a half or so, I’ve been working to develop a prepared veggie burger (which is one reason I hope you’ll excuse my poor maintenance of this blog), and at long last, I’m pleased to announce that it is here. May I please introduce you to Made by Lukas Fresh Veggie Burgers!

Carrot for Lukas website

These are a little different from most other prepared veggie burgers out there. First off, each package contains a pound of the veggie burger mix, so they’re “ready-to-shape”—you form them into patties, kid-friendly bites, or whatever you please. Second, they’re made from fresh vegetables—almost entirely (85%), in fact—and the other ingredients are nuts, quinoa, and spices. There’s nothing freaky  going on in there. Lastly, as you may have gathered from the name, they’re fresh, sold in the refrigerated section of the grocery store rather than the frozen foods aisle. Continue reading

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A Simple Green Salad

Photo Feb 27, 2 38 55 PM

A green salad seems so easy, so boring, but it’s one of those essential dishes like pasta, scrambled eggs, or a pot of beans, where the magic is in the details. I make one with pretty much every dinner I serve, and it ranks high in my list of favorite foods—salad with dinner is how I grew up, though I’ve come a ways from the Thousand Island dressing-ed and bagged Caesar salad-ed days of my youth. Nothing is quite as reliably refreshing. A pile of perfectly dressed greens, speckled with few or many adornments, and glistening with some bright zing and rich fruitiness in the form of a vinaigrette, is just what I want to round out a meal.

Photo Feb 27, 2 20 02 PM

Good lettuce is a no-brainer. Save rubbery or wilted lettuce for . . . well, you might sauté it if it’s a hearty green like spinach or arugula or throw it into a smoothie, but for the most part you’ll probably just want to compost it. Some lettuces, if it looks like there’s some life left in them, can be revitalized by soaking them in ice water for 10 to 15 minutes. There are lots of good-quality pre-washed organic baby lettuces and lettuce blends out there, and I’m certainly not embarrassed to buy them. But lately, I’ve been most often drawn to the heads of green- and red-leaf lettuce sold still attached to its roots, from one of the stands at the farmer’s market near my apartment. It’s incredible how long these lettuces last—the one pictured, I bought it over a week and a half ago. I just pluck off leaves as I need them.  Continue reading

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Filed under Gluten-Free, Recipe, Salads, Vegan option, Vegetarian, Vegetarian Entrees

Cold Edamame Soup

Wherever you stand on the cold soup spectrum—do you think they’re silly and have no reason to exist? Or do you just think we ought to call them smoothies, rather than soup? Didn’t we discuss this last year?—today’s recipe is one I was excited about well before I found time to make it. I wanted a simple edamame soup that would provide a good base for some fun garnishes. It turned out to be rich and hearty whether you serve it hot or cold, and easy and cheap, too.

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Vegan Kimchi Veggie Burgers

[Apologies for the lapse here. I hope you didn’t miss Martha Rose Shulmans’ great column a few weeks ago in the New York Times that focuses on veggie burgers.]

This burger has been in the works for a little while. The seeds were planted sometime two years ago, when I started making my own kimchi. I first used it as a condiment for veggie burgers, and from there, it wasn’t long before I thought to use it in the veggie burgers. But it took a while before I got the formula right. As usual, I wanted to add too much—watercress, chard, bok choy, tofu, seitan—and each previous attempt resulted in a flavor that was cloudy at best, and unpalatable at worst. So I did as Amanda Hesser advised in an interview that I can no longer locate (I’m paraphrasing): Cooking is similar to that rule about dressing yourself, take one item off before you leave the house.

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Grilled Romaine with Quinoa, Apple, and Avocado Salad

Not to overwhelm you with quinoa, but I can’t help myself right now. This is very much a blueprint recipe and hopefully it’ll provide some ideas in terms of giving your old grain-based salads new tricks. My inspiration today, clearly, is spring: I want grill marks, I want tart and snappy textures, a zesty vinaigrette, and most of all, I want green.

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Vegetarian Tonight: Pad Thai

Here’s the third and last (for the time being) video in the Vegetarian Tonight series, again, with the help of film pros Andrew Gauthier and Valerie Temple, and featuring the music of Sleeping States.

The Pad Thai in Vegetarian Entrees that Won’t Leave You Hungry is a recipe I make  all the time, and recently I adapted it a bit for the Roasted Winter Vegetable Fried Rice. Stock up on rice noodles—they’re cheapest and sold most readily in Chinatown—and then you’ll be all set to make this whenever you get the hankering.

Previously:

Vegetarian Tonight with Lukas Volger: Mushroom Burgers with Barley

Vegetarian Tonight with Lukas Volger: Weeknight Fritatta

 

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A Dozen Favorite Afternoon Snacks

I remember the 3:00pm slump being the biggest challenge of the 9-to-5 work day. Energy is low. I’ll have been working for more than half the day, but, with plenty of work still to do before the whistle blows, I won’t seem very close to going home. No matter what my productivity had been like, no matter how much I jostled between various pressing needs and priorities, at that very moment only one thing is on my mind: I must take a nap.

But sadly, a nap isn’t an option, at least it wasn’t for me. The next best is a snack and some fresh air. But during your quick walk around the block, be careful not to succumb to one of the more lucrative snack traps, which is a candy bar or some kind of pastry that will weigh you down and put you back in the mood for nap time.  Continue reading

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Filed under Gluten-Free, Recipe, Snack, Uncategorized, Vegan, Vegetarian