Tag Archives: Vegan

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

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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

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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)]

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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

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

Lentil and Cabbage Skillet Bake

Now that asparagus and ramps and spring onions and all the verdant promise of a springtime farmers market are finally inching onto our plates, how about a nice and hearty Lentil and Cabbage Bake for dinner. Does that sound good? No? Am I a little off base? Oh well, this happened last spring, too. I suppose I’m always a little reluctant to close the book on cold-weather comfort food.

Continue reading

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Filed under Entrees, Vegan, Vegetarian, Vegetarian Entrees

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.

Continue reading

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Filed under Gluten-Free, Vegan, Vegetarian, Veggie Burgers

Vegetarian Kimchi Weekend: Coming to You Live on Twitter

DAY 1: Here are the instructions for Day 1, in their natural Twitter state. You’ll probably need to zoom in a bit in order to make them legible. I’m happy to answer any questions.

Important change: I’m sorry to do this, but I’ve had something come up on Sunday and I need to shuffle the times below so that Day 1 of kimchi making is on Friday, and then Day 2 is on Saturday. Sorry for any confusion.

I was thinking it’d be fun to make something in an interactive, real-time way, and it occurred to me to try doing it over Twitter. Kimchi seemed like an obvious contender, since it’s a fun, relatively easy thing to make, yet one that I know a lot of people haven’t tried for themselves. Also, my own supply has been getting low, and it’s time to replenish.

So here’s here’s the plan: I’m going to put my shopping list below, then this weekend, we’ll convene at the times listed—on Twitter—and I’ll show you how I make my vegetarian (vegan, in fact) napa cabbage kimchi. It’s an uncomplicated two-day process, and I’ll take you through the step-by-step instructions and post some photos. Does that sound fun? I should have thought to do this in November, on kim-jang day, when in Korea it’s the tradition to convene and stock up on kimchi for the subsequent year. Alas, I lacked the foresight then, and now I lack the patience to wait 8 months.

Some of the ingredients—well, really just the pepper powder, and maybe the daikon radish depending on where you live—might be tricky to track down. This is why I’m announcing Veggie Kimchi Weekend now, in case you need to schedule a trip to your local Chinatown or your local Korean grocery. The idea is that we can all do it at the same time, and chime in with questions and observations, but I’ll also post the recipe next week when we’ve completed the project. And then we’ll all have kimchi to eat in a few weeks! If you want to participate, just use the hashtag #veggiekimchiweekend, and feel free to Tweet at me, @LukasVolger. Continue reading

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Filed under Vegan, Vegetarian