Meaty Vegan Black Bean & Tempeh Burger Recipe for Any Occasion

Ahh, the charming simplicity of a burger! I can’t say that burgers were the one type of food that I’ve missed the most since going vegan. After all, vegan burger recipes are never in short supply on the internet. The variety is so large that you can pick from simple recipes to some rather complicated ones that’ll send you searching for exotic ingredients at your local ethnic markets. I’ve tried lots of homemade burger recipes, and while some of them turned out better than others, the one thing that I almost always found lacking was texture. As a former meat eater, I was used to biting into a firmer, chewier burger. Most veggie versions couldn’t deliver that, and while I have no intention to harm any cows for a burger’s sake again, I thought that it would be nice to find a burger with a texture similar to meat. Lo and behold … Read the rest of the post

Our Travels in the Southeast, Part 3: Charleston, SC

As you may know from my previous posts, a couple weeks ago we undertook a road trip along the Southeastern part of the Atlantic Coast to learn more about the history, architecture, and – of course! – vegan food of the region. Today I’m going to tell you about the wonderful city of Charleston, South Carolina, where we stayed for a couple days. We enjoyed exploring the historic downtown, took a ferry ride to Fort Sumter, and had delicious meals at vegan-friendly eateries Five Loaves Café and Dell’z Deli. You can read my first post about our journey (Amelia Island, Fla., and Jekyll Island, Ga.) as well as my second post (Savannah, Ga.) by clicking on these highlighted links. Charleston, SC was founded in 1670 and was originally called Charles Towne after the British king Charles II (the current name was adopted in 1783). The city is located on Charleston Harbor at the point where Ashley … Read the rest of the post

Black Bean-Potato Stew with Kale

Just before we left Alabama, I made this black bean and potato stew on a night I was craving something warm and comforting with no added oil. This dish turned out to be one of those one-pot wonders that don’t require a lot of attention an can be prepared well within an hour. I usually add kale to soups and stews in the last couple minutes of cooking (or even as I take the pot off the stove) because I don’t want it to wilt too much. If you prefer your kale more wilted, feel free to add it 5-7 min before the dish is done. You can also use other leafy greens instead of kale, bearing in mind that more tender varieties like spinach will take even less time to wilt. You may have noticed that I use very little oil – or omit it completely – in my recipes. … Read the rest of the post

Eggplant Rollups with Black Bean-Potato Stuffing

Are you familiar with that sweet feeling that you get when you’re experimenting with a new recipe for dinner, and your newly invented dish turns out to be a success? Well, not all of my inventions come out great the first time I make them, but the other night I was just that lucky! That dish is on today’s agenda – Eggplant Rollups with Black Bean-Potato Stuffing. Boy did these come out great! Not only they are fully vegan, they also have no added oil in the recipe. My only wish was that I had bought two eggplants instead of one to have some leftovers! UPDATE July 2015: This recipe has been approved by Dr. Michael Greger of Nutrition Facts.org to be a part of his healthy plant-based recipe directory! I’ll admit that the idea of using roasted eggplant instead of lasagna noodles in Italian-inspired dishes is not new. I’ve seen some recipes online, … Read the rest of the post