Tag Archives: Vegan

11 Thanksgiving Contenders

IMG_6501

Maybe you need some ideas for what to serve this Thanksgiving, or maybe you don’t. This time of year, I always indulge myself with Thanksgiving fantasies—all the new and sometimes healthy twists on old favorites, or bygone classics I’ve never gotten around to trying, they tempt me like a really great department store catalog with the promise of abundant, unique, exacting perfection. Oh, I think, if I only had my way it’d be SO PERFECT.

But when it comes down to it—and I’ve written about this before, more than once—I always end up having the same epiphany. There are lots of opportunities to host a delicious feast, one in which I, the cook, can have ham-fisted control over every detail. But Thanksgiving isn’t one of them. In my case Thanksgiving is more about tradition and surrender, letting everyone who has a stake do her or his thing, and then, most importantly, about sitting down at the table and sharing it with people you like and love.

That said, maybe you’re still struggling for some vegetarian ideas. Here, in no particular order, are eleven suggestions from the archives.

(And there’s this free little recipe e-pamphlet I made a few years ago, as well as this round-up from before that. Whew.)

1. Main: Lentil & Squash Lasagna with Caramelized Onions (vegetarian)

LasagnaAssembly_600w

2. Appetizer: Feta & Radish Dip (vegetaian, gluten-free)

Feta platter Continue reading

1 Comment

Filed under Uncategorized

Mirin Roasted Kabocha

plated_900w

Do you have a bottle of mirin in the back of your fridge or cupboard? Do you remember what you bought it for? I used to forget about my mirin until a recipe like Heidi’s Black Sesame Otsu came along, and then afterward I’d let it get pushed back into the shadows all over again. Thank goodness it takes a very long time to go bad. But over the past year I’ve been reaching for it a bit more frequently and experimenting with it in some less obvious ways.

hackedinhalf_900w

sliced 900w

Continue reading

1 Comment

Filed under Baking, Gluten-Free, Recipe, Side, Vegan, Vegan option, Vegetarian

My Zucchini Bread + More Salads

2 salads1
That’s right: More! Salad! I eat at least one salad a day. I love an elaborate, unusual one like Crack Salad or a Salad Treat, but most often it’s something simple, just some greens topped with whatever vegetables, nuts, and crumbles or shavings of cheese I’ve got lying around. Thus it was a pretty obvious subject when I started organizing the next issue of my digital magazine, Feast by Lukas. “Season’s Salads” has a melon salad spiked with ginger and fresh chilies, a smashed cucumber salad with a nubby sesame dressing, a pear and greens salad topped with savory granola, a torn tortilla salad with tomatoes, avocados, and a chili-lime vinaigrette, and several more.

ipadmockup_forwebsite

This is the 4th issue of Feast by Lukas, which completes the first volume! It’s been so much fun and I feel like it’s starting to click. I hope you’ll check out Season’s Salads issue—the app is free to download in the iTunes store, and within it subscriptions and individual issues are available for purchase ($3.99/issue, or $13.99 for a yearly subscription). And if you’ve read it and like it (or don’t like it, that’s fine and fair), would you…. I hate asking for this, but…. give it a rating and/or review in the iTunes store?

Zucchini bread_for blog Continue reading

1 Comment

Filed under Baking, Recipe, Salads, Uncategorized, Vegetarian, Vegetarian Entrees

Scallion and Watercress Kimchi + Feast by Lukas: Building Blocks

scallion kimchi

Last time we did kimchi, 2 years ago (every day, week, month, and quarter—it’s been a quarter of a year since I wrote anything here—just picks up more and more speed, snowball style), it was a quasi-traditional, vegetarian, napa cabbage one, and I live-tweeted the whole process. This one is similar, but a little quicker and therefore arguably a little easier. Scallions are one of the easier-to-get-your-hands-on spring vegetables, available in abundance, so I thought it’d be a good thing to highlight here. Farmer’s market scallions—you can pick up some purple ones!—are thinner and have longer, bushier tops than the grocery store varieties do. They’re also grittier and need a more rigorous cleaning, in several changes of water.

iPad-covermockup-BuildingBlocks

This recipe comes from the latest issue of my digital magazine, Feast by Lukas. In this issue, called “Building Blocks,” kimchi functions as one of those little accessories that makes for easy, tasty, component-style meals. I’ll add kimchi to lots of things—sandwiches, rice and noodle bowls, savory pancakes, in soup, as a topping for crostini, and right out of the jar with a fork. Other dishes in this issue include a “slaw starter,” primers on the #putaneggonit egg, some excellent vinaigrettes, a recipe for “nut muffins” (saying that out loud still makes me chuckle), and more. Also, I’m proud to share that photographer Cara Howe collaborated with me on this issue, and her gorgeous photos—that’s hers up top, and on the cover of the issue—are such a huge improvement to the project I still can’t even believe it. You can download the Feast by Lukas app in the iTunes store, and within that you can subscribe or purchase individual issues.  Continue reading

1 Comment

Filed under Gluten-Free, Side, Snack, Toppings, Vegan, Vegetarian

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

8 Comments

Filed under Uncategorized

A Vegetable Holiday Feast

Behold, Vegetable Holiday Feast: a small holiday gift for you and fun project for me. It’s an e-cookbook-type thing that you can download, for free, onto your smart phone or tablet and use it in the kitchen, or print out and file away with the rest of your recipe clippings. Click here to download it.

I’ve wanted to prepare a full holiday meal, with no concessions or compromises, all my way, for as long as I’ve enjoyed cooking. But doing so isn’t necessarily in keeping with the spirit of any holiday. These big gatherings are about the collaborative effort, the company, and the various traditions, new and old, at play.

So instead I hosted a mock Thanksgiving and for that I did it all my way. My friends who came over to eat with me were happy to do so—we loosely call this a “friendsgiving” and do it almost every year; no matter who’s cooking or what we’re eating it’s fun—and I had the pleasure of spending a few weeks testing and fine-tuning my dream menu. 

Take a look at the result, some of which I’ll single out here on the blog in the next couple weeks. It’s fully vegetarian, with vegan and gluten-free adaptations offered where the substitutions work. It’s full of vegetable-centric dishes, and hopefully you’ll find it to be a good source of helpful ideas and tips as you prepare your own feasts. Here’s the full menu:

Bourbon Pecans
Tangy Roasted Parsnip Dip
Squash and Chard Patties with Feta-Yogurt Topping
Brussels Sprouts and Roasted Chestnut Galette
Quinoa and Celery Root Gratin
Kale and Caramelized Onion Focaccia
Simple Salad with Clementine Vinaigrette
Hand-Mashed Yukon Golds
Apple and Cranberry Relish
Shallot Gravy
Pumpkin Sherbet with Gingersnap-Pecan Crumble

I’m thinking about hand-binding a few copies to have for sale at some upcoming markets and events—let me know if you’d be interested in that.

I’ve been neglecting this blog for a while, but I hope this will give you enough to chew on for the next few months. Enjoy, and most of all, have a terrific holiday.

[Free download: A Vegetable Holiday Feast (PDF)]

6 Comments

Filed under Uncategorized

A Few Recent Lunches

I don’t have a recipe today, but I’m still sharing some Instagram shots some of my lunches—on the days I work from home and when, most importantly, the natural light is good—over on the Facebook page, which you can follow if you’d like to. My Instagram is @LukasVolger if you care to follow there.

Hopefully one or two of these will inspire you in the kitchen, give you something new to try, particularly as far as summer food goes. Let me know in the comments if you have any specific questions. Happy July—almost August. I hope you’re enjoying vacations and hikes and summer produce and the steamy outdoors as much as I am.

Up top is a garbanzo salad with upland cress, roasted bell peppers and tomatoes, and a smoked paprika vinaigrette.

Here’s a sandwich with sharp cheddar, avocado, and a spicy corn salad on a toasted baguette. Continue reading

2 Comments

Filed under Uncategorized, Vegan, Vegan option, Vegetarian, Vegetarian Entrees