Fritters often seem like a bit of a snooze to me, but after trying corn-and-shiitake fritters based on a recipe I found in Food and Wine , I have completely changed my mind. The beauty of the recipe comes from the corn purée that is stirred into the batter. The combination of the purée and whole kernels leads to a strong corn flavor that perfectly complements the smokiness of the sautéed shiitakes and the sweetness of the onion.

The recipe below calls for fresh corn, but I have to admit that I used canned corn, and it was still delicious. I also topped mine with a dab of guacamole, sliced red onion, and cilantro, but the fritters are just as good on their own.

I'll leave you with a catchy rap I once heard that always pops into my head when I think about shiitake mushrooms. It went a little something like this: "My name is Robin Blake. My name is Robin Blake. I like to drink sake, or is it called sake? Portobellos, chanterelles…no, I like shiitake." (Many more food raps from my wonderful friends to come. I promise.)

Chile rellenos are probably the hardest food on the planet to take a good picture of. Honestly, they don't even look that good in person. They are often deflated, with soy cheese oozing out the side, and very soft because they've been cooked three times, but that is exactly what makes them taste oh so good.

This had to be a Saturday night meal for me because the recipe was time-consuming — not difficult, just long. I really tried to make chile rellenos that would hold their shape — and avoid the deflated, oozing blob problem I've had in the past — so I added a mashed potato mixture to the filling. It definitely helped with the taste but didn't make the peppers look much better.

I tried different plating techniques, but fancy presentation and adding the roasted red-pepper sauce in different ways didn't make them look any better. I know pepper on top of pepper might sound too spicy, but it wasn't, and the flavors complemented each other perfectly. Again, great taste, but disappointing in the looks department.

This is a little dramatic, but perfecting my chile relleno recipe has long been one of my goals in life (along with meeting Kobe Bryant). With this one pretty darn close to perfect, I guess I can start working on those photographs…

If, like me, you've paid your dues in the service industry, you've probably spent many Sunday mornings working brunch instead of sitting down to eat it. I've always been a little jealous of people who have the time and funds to do brunch, so last weekend, I created a little feast for myself to make up for all those missed meals.

When prepping for my pity-party feast, I couldn't narrow it down to one item, so I decided to try a few classics. I made French toast topped with fresh strawberries, powdered sugar, and syrup. I grilled hash browns—served scattered and smothered—and mock sausage patties. If you have time, try making your own mock sausage, but if you want to get the food into your stomach as quickly as possible, like me, use a prepackaged "sausage" such as Gimme Lean.

Sitting down to enjoy my meal—with a mimosa in hand—was nice, but it actually made me miss working brunch more than anything. The satisfaction of working so hard on a Sunday morning came from feeling like I had survived a battle—no matter how small. When the doors closed at 3 p.m., I would sit around sharing war stories with my buddies, and all the morning's annoying customers would be forgotten shortly after.

Check out "Making the Transition" for more great brunch ideas.

The art of building a delicious burger is one that many think they understand but so few have truly mastered. The problem is that we are presented with so many options for a single burger—that means so many ways to go wrong.

The most important step in making a delicious burger is starting with a homemade patty. Sure, Boca's are great when you're in a hurry or craving a classic taste, but if your burger is going to be crowned "The Ultimate Burger," you have to start with a homemade patty. It's equally important to choose toppings that complement the flavor of the patty, instead of just grabbing every old condiment out the door of your refrigerator.

This summer, I threw a Hawaiian luau where everyone was dressed to the nines in leis and grass skirts, and I decided to try out tropical veggie burgers for the occasion. The patties are made from a combination of lentils, brown rice, curry, carrot, ginger, allspice, and more. After each patty was grilled, we topped them with caramelized rings of pineapple and red onion, then finished them off with juicy tomato slices.

I made the patties the day before the luau and stored them in the freezer to harden. The day of the party, all I had to do was spray them with a little bit of cooking oil and toss them on the grill. My guests all told me that this was one of the best veggie burgers they'd ever tried because all the flavors complemented one another. Now that's how you build a good burger.

One of the best feelings in the world is going home—after being stuck at work late on a Friday night—to find freshly baked pizza waiting for you in your apartment. I'm not talking about just any old pizza, but pizza bianca with a homemade dough, enough garlic to kill a vampire, vegan cheese, fancy kalamata olives, and marinated artichoke hearts.

Several sites define pizza bianca as a flat bread topped with only olive oil and salt, while others say the most common toppings are garlic, olive oil, some type of cheese, and herbs. I will choose to believe the second definition.

On this particular Friday night, the person doing the surprising was my boyfriend. I would say he is a bit of a pizza expert—still using the same pizza pans he received at the age of 12 and always making fresh dough using a recipe taught to him by his grandmother. She would stay up late and make fresh pizzas for her husband—long after the children had gone to sleep—as a Depression-era special treat just for the adults.

She eventually passed her recipe on to my boyfriend, who enjoyed spending time in the kitchen and learning how to cook from his grandmother when he wasn't busy with one of his many bands or general hell-raising. His cooking has definitely come a long way since then, when he would surprise his dad with a meal that consisted of only chili-cheese fries. Now he surprises me with delicious pizza.

My 2006 visit to Ghana sparked what was definitely my greatest food obsession of last year—plantains. They can be starchy, sweet, salty, oily goodness all at the same time.

Outside the Kakum rain forest, I bought bags of thinly sliced plantains fried into salty chips. In restaurants, I would eat fried plantains with "red-red"—black-eyed peas served in a spicy, oily tomato sauce—more than once a day. And on bus rides across the country, I would see roadside stands selling whole roasted plantains. I thought it looked easy enough.

When I returned to the U.S., I tried grilling a whole bright-green plantain after removing the skin. If you have ever cooked a plantain, you know that this obviously did not work. The plantain dried out and became hard as a rock because it was nowhere near ripe.

I had better luck with my plantains after doing a little research. I found that preparation can be as simple and healthy as boiling a whole unpeeled plantain for 15 to 20 minutes or as sinful as deep-frying diagonally sliced ripe plantains. "Kelewele" is a spicy fried plantain dish that I tried in Ghana and was lucky enough to find a recipe for when I returned to the U.S. I ate this with what was my attempt at red-red, and they tasted just as I remembered.

This week, I took time to drive out to my local farmers' market to take advantage of all the great vegetables that are currently in season, and the corn on the cob immediately caught my eye. I love corn on the cob, but shucking can be such a pain. Actually, I think it's just the word "shucking" I don't like. It sounds so strange.

I overcame my hesitation because the corn made me think of my little cat, Pierre, whom I like to call The Cobbler. He loses his mind when we have fresh corn in the house and always tries to steal old cobs out of the trash.

To me, the perfect way to cook corn is on a grill, but there's no way I can fit a grill on my tiny fire escape—and yeah, I guess it's a safety hazard. So, I decided that oven roasting the corn in the husks would be the best way to get a full corn flavor and avoid shucking! Once roasted, the husks are much easier to peel away from the corn. I topped the roasted corn with a cilantro-lime blend, but you can top it with anything from just salt to roasted red peppers to soy sauce.

New Orleans is famous for many reasons: the architecture of the French Quarter, the destruction done by Hurricane Katrina, the massive party known as Mardi Gras, the historic plantations, the unstoppable Saints, and the Cajun and Creole cuisine native to the region.

Because I was born there, the city looks a little different to me. My New Orleans looks more like this: levees to roll down, sno-balls on a hot day, humidity that you could eat with a spoon, visits with my mamère and papère, powdered sugar storms from biting into a beignet, and huge pots of jambalaya, gumbo, and red beans and rice on my mom's stove. I see New Awlins as a full-flavored city with just a hint of crazy in the air—I'm pretty sure that comes from the humidity.

When I found out that my friend Christine's birthday party would be today, I jumped at the chance to make gumbo for the event in order to celebrate her Cajun heritage and mine. The delicious gumbo recipe was supplied by Christine's own Cajun mama.

It starts out like any Cajun dish, with a dark roux and the holy trinity—onion, bell pepper, and celery—as the base. If you're from New Orleans, these are two things you are born knowing how to make. You simmer these in water, vegetable stock, okra, "chicken" strips, and spices, and then serve over white rice. The result is a deep, rich flavor with just enough spice. Just like New Orleans.

Happy birthday, Christine! And for more on vegan Cajun, check out this great resource.

I could feel myself gaining weight as the vegetable oil was heating on my stove Sunday afternoon. Not one bit of food had yet touched my lips, but I could already feel it on my thighs.

It was the first Sunday of the football season, so we had to kick it off the right way in my house—bad food and drinks all day, along with about 10 hours of football. Oh, good times.

The bad foods—and by "bad" I mean delicious but dangerously fattening—of choice were potato skins and nachos. The deep-fried skins were topped with Follow Your Heart "cheddar cheese," soy bacon bits, and scallions. The nachos were made from homemade deep-fried corn tortillas, more Follow Your Heart "cheddar cheese," refried beans, jalapeños, and guacamole.

The deep-fried feast made me feel like I was at any neighborhood sports bar, rooting on my boyfriend's beloved Browns. They didn't win this week, and neither did my Saints, but our football-obsessed Sunday was still fun anyway—and there is always next week.

For more game-day snacks, check out these great recipes fit for even a Super Bowl feast.

Many vegetarians have one meal they miss more than all others. I am very surprised to find that for many, that meal is pho.

Pho—pronounced "fuh"—is a traditional Vietnamese rice noodle soup that almost always contains thinly sliced strips of beef in a clear beef broth—a meal that is seemingly difficult to make into a tasty vegan version.

People reminisce about the comforting layered flavors, the strong aroma of the broth (which usually contains cinnamon, star anise, and ginger), and the variety of garnishes that you add at the table. Just a few of the standard options are mint, cilantro, basil, lemon, lime, bean sprouts, and chili peppers.

Luckily, the VRG has posted a popular recipe for vegetarian pho bo that contains a rich broth. The broth, made from charred ginger to enhance the flavor, acted as the perfect base for my version of pho that I like to call "Poor Man's Pho." It's one of those "I'm going to make do with whatever random vegetables I have in my refrigerator right now" kind of meals.

I used VRG's Vegetarian Vietnamese broth as a start, then substituted seitan for tofu and spinach for the cabbage and finished the soup off by adding carrots and shiitake mushrooms. Of course, I piled on the Sriracha, because no pho is complete without it. The beauty of this soup is that the broth and the rice noodles are the key ingredients, so from there you can add what you like.

Now, when I eat a bowl of this delicious pho, I can close my eyes and imagine myself on the bustling streets of a Vietnamese city and be happy to know that there are vegans out there who are no longer missing their favorite meal.

I have long wanted to find a recipe for a creamy mushroom soup that's not loaded with margarine, because it tends to overpower the flavor of the mushrooms. I found this recipe, and after making a few tweaks I was able to reach the consistency and flavor I was looking for.

No, it's definitely not pretty. After blending the soup, it ended up a shade of grayish brown, but it definitely tastes good.

I agree with chef Bonnie Tees that stir-fries are one of the most poorly prepared (and, in my opinion, over prepared) vegetarian menu items out there. If I have to eat another bland burrito, stir-fry, or plate of spaghetti with marinara, so help me God…

With that said, it's nice that in today's food world, vegetarian options have finally expanded beyond the three fallback items above. Restaurants around the world are now more willing to take chances with vegetarian dishes—even if that chance is just an updated version of an old classic.

Chef Bonnie, from Bonnys in Montréal, was sweet enough to share this recipe for cannelloni—the classic tube-shaped pasta that is often stuffed with a creamy filling before being covered in tomato sauce and baked.

I opted to add extra sauce to my "cannelloni" (I had to follow Bonnie's advice and use rolled lasagne sheets because I couldn't find cannelloni), which I learned is now acceptable because The New York Times says so. The result was a comforting dish that surprisingly had even more flavor than I had expected from the minimal ingredients.

All the overachievers of the world are already preparing for their big Thanksgiving dinner—this one's for you guys. I, on the other hand, will probably not walk into a grocery store to start my shopping until the day before. Still unable to shake the procrastination bug.

Those of you who are already preparing and are in the mood for more than just a faux turkey for Thanksgiving—or worse, just a medley of side dishes—stuffed squash is a festive alternative.

The adorable little flower-shaped squash is baked until the flesh is bubbly, browned, and tender. The center is then loaded with a mixture of nuts, herbs, and the oh-so-healthy quinoa. If this filling seems a little too "crunchy" for you, try one of the many other unique holiday entrées in the guide to celebrating a vegetarian holiday.

Making soba, the popular Japanese buckwheat noodle, is definitely an art form that takes great skill and much time to perfect. The high buckwheat content can make this a tricky little—er, big—dough to work with. The work must all be done by hand, which can be uber time-consuming but also great fun, if that's what you're into—and I am.

After using the proper techniques to mix the flour and water—you have to know how to work it—the dough must be rolled out into a circle and then rolled out again into a rectangle that's 1.5 millimeters thick. Of course, this requires a huge rolling pin, and then cutting the dough requires a huge knife. Getting the precise measurements correct and knowing how to work the dough can be difficult, unless you're a soba master—and I am not.

It's shameful, I know, but that is why I stick to store-bought noodles that can easily be cooked in minutes. Eating the healthy and tasty noodles makes me feel balanced and energized. I know it sounds crazy and hippyish, but it's true.

Soba can be enjoyed hot or cold; both ways are good. The Spicy Soba Noodles With Shiitakes and Cabbage pictured here is right in the middle, with cold noodles tossed in a warm sauce. Pair this with a little unfiltered sake—I like to say "sake to me"—and you'll have a little Japanese feast.

For more info on the art of soba, check out these great resources: FXCuisine.com, Soba Advice, Wikipedia, and Japan-Guide.com.

The chatter will be kept to a minimum in this entry because the recipe itself is quite long. It's not difficult or all that time-consuming—it just needs a lengthy explanation.

On Gourmet magazine's site, I found an interesting recipe by David Chang that pairs sautéed mushrooms with a pistachio purée. I made just a few changes to his recipe—mostly just to make it easier—without greatly altering the main components of the dish. Enjoy.

I couldn't resist the urge to try Sublime's mushroom stroganoff when I noticed that the recipe calls for espagnole sauce and contains all my favorite mushrooms—cremini, oyster, and shiitake.

Espagnole is a classic brown sauce, typically made from a dark roux, a brown stock, and tomato sauce. The French master sauce is often used as a base for other sauces, such as Madeira and bordelaise, and has a super-rich flavor whether it's on its own or just a base. The richness is exactly why I was happy to see that this recipe asks you to practically smother the mushrooms in the espagnole sauce—I can't get enough.

My local Whole Foods had all the ingredients for the espagnole, but I must admit that making it on your own can be rather labor intensive. If that is out of the question for you, just use a high-quality tomato sauce for this stroganoff instead.

Life often delivers pleasant little surprises, and for me they often come in the form of food. I recently found a vegan breakfast bar at a local grocery store, complete with biscuits, gravy, and tofu scramble—I had to pinch myself to make sure I was awake. Other times, it happens when I find unexpectedly vegan items, such as the Trader Joe's candy cane Oreo-type cookies.

You can experience this "Oh my god, I can't believe that's vegan" joy—over and over again—by checking out the list of accidentally vegan foods. These are brands you recognize and items you see in almost every grocery store, and you probably just assumed that they had eggs, dairy, or something else in them.

One of the highlights for me was finding Bisquick on that list, because vegan pancakes can be kinda hard to come by in restaurants, and for some reason I can't seem to master making them from scratch.

My friend Joel, who happens to be obsessed with SMILES fries, says that I am "against processed foods," but it's more accurate to say that I don't like to eat them all the time. In moderation, they're just fine. And if you want foolproof pancakes, just like those from a local diner, then this is the perfect time.

Warning! Warning! This is definitely not your typical chili recipe. If you're dead-set in your chili-making ways—and they don't include the use of cocoa or cinnamon—this may not be the recipe for you.

I've been hearing praises about this sauce-like chili from certain friends and family, but I was understandably skeptical because it's served on top of spaghetti and includes a variety of spices more commonly found in desserts. And the fun doesn't stop there. You also have to choose which "way" you like your chili by adding one or more of the classic toppings: onion, cheese, oyster crackers, or kidney beans.

I decided that my way is four-way chili, topped with onions and vegan soy cheese (the chili and spaghetti count as the other two ways). Stick with me here, because much to my surprise, the first bite did not leave me gagging. It left me craving more because of the richness and depth of flavor in this unique chili recipe.

My leftovers are destined to become part of a vegan "Coney"—the veggie dog, Cincinnati chili, and soy cheese wonder that's served on sliced bread instead of your traditional hot dog bun. I guess the choice of bread really isn't that surprising, since there's not much about Cincinnati chili that is traditional.

A little tinge of jealousy arises when I see how easy it is for many people to go out and pick up a quick, made-for-you breakfast at a fast-food restaurant—but I can't say I feel the same about the artery-clogging grease that goes with it.

My response is to treat myself to the distant relative of the oh-so-popular McMuffin—the Eggless MacMuffin. This breakfast sandwich is easy to make, undeniably delicious, and healthier.

Slice up the tofu as thick as you like—thinner pieces result in a texture and appearance closer to a fried egg. Place it on your favorite sandwich bread—toast, English muffin, biscuit, or bagel—and top with your favorite condiments and spreads. I must admit that I sometimes take away the "healthier for you" angle this sandwich has going for it by slathering on an almost coma-inducing amount of Vegenaise. Other times I do opt for guacamole—kind of high in fat but much better for you. You could try one of these or both or get really crazy and throw on some hot sauce too!

Is anyone else in shock that both Christmas and Hanukkah have come and gone, Kwanzaa is here, and the new year is just days away? To save time during the busy—and food-focused—holiday season, I decided to go for a multitasking recipe for today's entry.

Collard greens are a Kwanzaa and New Year's Day staple in many households, especially in the South, and definitely fit the "will work for more than one holiday" requirement. You could make these for Kwanzaa and serve the leftovers on New Year's Day—if there are any.

Serving the soft greens over fried polenta cakes makes the usual side dish more of a main course. And by adding a large helping of vegan Hoppin' John on the side, you'll have a multitasking meal, not just one recipe.

To ring in the new year, I will most likely be on a dance floor surrounded by friends and screaming out my countdown to midnight. But that will only be after I have an early evening cocktail party that focuses on finger foods. I have to do something somewhat sophisticated and adult-like before getting crazy later in the night.

A New Year's Eve party is the perfect time to put out a spread of indulgent appetizers, mini entrées, and desserts all at once. There are no hard rules on the rights and wrongs of what to serve on this holiday, so get crazy with it!

Chow.com offers up ideas on creating a Japanese spread focused on mochi or starters such as curried carrot soup served in cute shot glasses. This is also the time to splurge on the bubbly and on specialty cocktails, such as Food Network's champagne punch. You can try the Triple Threat Twinkies or Mushrooms Rockefeller below, or be creative and create your own finger foods.

The point is to be creative and celebrate the way you want. After an often stressful holiday season jammed full of traditions, it's necessary to let your hair down, celebrate, eat, and drink your way.

Having about 30 people, only part of my large family, visit for Christmas brought back memories of the city we're all from—New Orleans. I know I've said it before, but it's nearly impossible to think of the city and not think of food. Cajun and Creole classics typically come to mind first, but there is one New Orleans original recipe with an Italian influence—the Muffuletta.

The often-massive sandwich consists of four main elements and can easily be veganized: a variety of deli slices, cheese, round Italian bread (if you can find it), and, most importantly, the olive salad. The salad is usually made from olives, capers, carrots, celery, and garlic, which combine to create the unique flavor and potent smell of the sandwich.

Unless you want to anger a ragin' Cajun, the sandwich should be served at room temperature. WhatsCookingAmerica.net makes it clear that "it is considered blasphemy to heat the sandwich." For more info on the correct way to prepare the sandwich and to learn about the sandwich's history, check out GumboPages.com or Colorpro.com, to name just a couple.

Like many others, I too have a slight addiction to Chinese takeout. And when my craving hits, only the saltiest and greasiest takeout will do. But there are other times when I'm craving Chinese food and looking for something slightly different. Instead of yearning for the comfort of fast food, I'm seeking more depth from the flavors of my favorite ingredients—a task more easily accomplished if I make the meal at home.

One easy-to-make, and often-used, recipe is my garlic-ginger tofu stir-fry. The sauce contains a few of my favorite ingredients—peppers, garlic, ginger, and soy—and is just thick enough to coat and stick to the ingredients without becoming too gooey. Don't get me wrong—I love the gooey, oily goodness that you sometimes find in fast-food dishes, but this recipe is meant to be a little lighter.

Of course, you can throw in any veggies you'd like and serve over your favorite rice or noodles. Get crazy with it.

I'm going to let you in on a little secret for a good recipe that looks and tastes harder to make than it is—Panko-Encrusted Dijon Seitan. I am a firm believer that panko breadcrumbs make most recipes somehow seem fancier than they really are. I bet the light and crisp crumbs would turn even a plain hunk of tofu into a mouthwatering treat—OK, that is a bit of a stretch, but they do add a lot to the simplest of dishes.

My seitan was served over a parsnip purée with roasted red potatoes and garlic on the side—also very easy to make—but will go with almost any veggies you like. Enjoy.

Saturday trips to the farmers' market are both the highlight of my week and a leading source of stress. This is because half of East Atlanta also had the same idea as me, and you're left battling it out over an inch of room in front of the piles of bok choy and basil.

Lack of space is the only bad part of the trip. The best is seeing rows and rows of fresh, and often unknown, produce that inspires you to create recipes on the fly. The peppers-stuffed-with-pasta recipe below is clearly one of those.

The use of orzo as the filling is not a stretch, really. The small rice-shaped pasta combines well with the other ingredients to make a salad-like stuffing, and when cooked inside the pepper, the orzo absorbs some of the pepper's flavor. It does sound odd at first to combine Italian and South American flavors, but they work surprisingly well together.

The one tip I will provide for the recipe below is to add the chipotle powder to the tofu mixture gradually. If you can't take the heat, don't start by adding the full half tablespoon. Start with less and add more to taste. If you love sweating during meals, add a tablespoon—or two.

An easy way to brighten up dreary winter days, when even the Dirty South is seeing snow and ice, is by tricking your taste buds into thinking you're in a tropical location. And the taste of mango, sweet onion, peppers, and fresh herbs are the perfect ingredients to do just that.

I can't take credit for creating this delicious pepper "beef" and mango salad. The recipe and picture were given to me by a chef I know, who would rather remain unnamed, but I couldn't resist sharing it here. Enjoy.

Unfortunately, I won't be at any Mardi Gras parades this year. Maybe I'll host my own at-home party by pulling out my stash of beads, plastic cups, and doubloons and then assembling my krewe—two cats and my boyfriend—and yelling "throw me something, mister" at each of them. Maybe not…

I am, however, going to keep with the tradition of celebrating Mardi Gras with a king cake—the brioche-and-cinnamon-roll-like cake that is covered with icing and multicolored sugar and has a plastic baby hidden inside. I know, it sounds kind of crazy, but it's delicious and worth the effort.

You can find multiple sources online that discuss the history of and traditions surrounding the cake, so I'll avoid that here because the recipe is quite long. Enjoy the cake and the party, and laissez les bons temps rouler!

If the creamy texture is what you miss about eating dairy products, one easy way to satisfy your craving is by using puréed white beans. They won't taste like dairy, but they do have a similar texture with certain preparations and can be just as satisfying.

Here are a few good recipes I found online that whiz white beans into creamy goodness. Epicurvegan offers a recipe for White Bean Garlic Cream Sauce that would be perfect over fettuccine noodles. Orangette displays a beautiful picture of Dreamy White Beans, shares the easy recipe, and, yes, even apologizes for the name. And White Bean and Arugula Tortellini is on display at Vegan Visitor.

My personal favorite is to make a creamy soup out of white beans, but I mix it up a little by only blending half of the soup at the end. You're left with the silkiness of the puréed beans and the heartiness of the whole ones—a delicious combination.

You can also use potatoes or rice to achieve creaminess without dairy, if beans aren't for you. Also note that any soup can achieve an extra smoothness when put through the beast of a machine that is a Vita-Mix and then through a fine-mesh strainer.

The Food Network and Rachael Ray cleverly explain the name of pasta puttanesca as follows: "This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast, and easy (…no disrespect to the ladies)."

If that description wasn't intriguing enough, then maybe reading over the list of ingredients for our vegan version will be—kalamata olives, capers, red pepper flakes, slivers of garlic, basil, and brine. And if you don't like it as spicy as a "lady of the night," tone it down by reducing the amount of red pepper in the sauce.

The first time I moved away, I naively thought that I'd find all that Athens, Georgia, had to offer, but on a much larger scale, in bigger cities—I was wrong. I've moved to several cities over the last 10 years, and not one comes close to matching that certain something that can be found only in Athens.

No, it's not just the PBR that gives it spirit. It's the small town, the sense of community, the music, the musicians, the school, the night swimming, the late-night dance parties, the local coffee companies, the late-night dance parties at local coffee companies, and so on. Any place with this much soul and creativity is bound to have delicious food as well, and Athens does.

The Grit is an institution in the Athens food scene, and The New Yorker says it has a "reputation as the indie-rock Moosewood." Ask almost anyone who has been to the mostly musician-staffed restaurant and they will tell you that the Golden Bowl is the must-order item. Cubes of tofu are sautéed until chewy and then coated with generous amounts of nutritional yeast and soy sauce. The double-fried goodness is then served over a scoop of brown rice, and you can add sautéed veggies to the mix if you like. This recipe has been tested hundreds of times by my man, who was a cook at The Grit, so I can vouch that it's a good one. Enjoy.

As promised in the introduction to yesterday's interview with Skinny Bitch in the Kitch author Rory Freedman, here is a recipe I've tested from the book. I must admit that I chose the simple and classic Caesar salad because it's usually a bit harder to impress with recipes that are fairly basic. It was my challenge to the authors to wow me—and they did.

The veganized Caesar contains homemade whole wheat croutons that are covered in herbes de Provence and is tossed in a good amount of Caesar dressing. Their recipe replaces traditionally used anchovies with umami-rich kelp to create the depth and savory elements that are often missing from vegan Caesar recipes. I definitely appreciate the effort to replace the animal products in recipes with a vegan equivalent, instead of just omitting them. Based on the success of this dressing recipe alone, I can't wait to try more from the book.

Don't forget to check out yesterday's interview with Rory Freedman if you haven't already!

Through a little bit of research, I found that there is no right or wrong way to make this traditional Spanish rice dish.

You can try switching up the vegetables or adding fried tofu, soy chicken, or vegan chorizo. You can even swap out one of the key ingredients, saffron—the expensive and hard-to-find spice—with the more common turmeric. The possibilities are endless—well, almost—so enjoy.

Nothing guarantees a little nookie like an aphrodisiac-laced meal. And if you've already met your limit for chocolate, why not try another vegan stimulant—truffles. No, I'm not talking about the chocolate dessert, but the tubers that were the "it" ingredient for many years.

Truffles have long been prized because of their rarity and pungent flavor, but they are also known for their power as an aphrodisiac. Some varieties even have a scent that mimics the male pig sex hormone, so there's no denying that they are a food o' love.

White truffle oil is the easiest to find and most affordable variety and is the perfect addition to a creamy risotto. The muskiness goes well with the earthy flavor and chewy texture of the gourmet mushrooms (I recommend oyster) and the creamy consistency from the arborio rice.

Pair this risotto with a little red wine and mood lighting, while Marvin Gaye sings away on the stereo, and you'll be getting it on in no time—or at least you'll wish you were.

Raw chef Chad Sarno has agreed to do a guest post for us today that features his recipe for beetroot ravioli with cashew-chive bourson cheese, green-garlic oil, and aged balsamic. Yum. Be sure to visit his site, rawchef.com, and the site of his restaurant, Saf: Simple Authentic Food, after reading the post.

This is one of my favorite and easiest versions of raw ravioli. In my Istanbul and Munich restaurants, we offer many small plates, encouraging our guests to share and experience many options off the menu. I have offered this dish on our opening menu, and it was by far the best selling small plate we offered for the winter. It is a great starter or amusé for any Mediterranean-focused meal, really giving the diner that first delicious introduction of what is to follow. The sweetness of the beetroot and the cashew-based cheese is balanced out very nicely with the acid of the balsamic and spiciness of the garlic oil.

Wine Suggestion: 2005 Gruner Veltliner, Wimmer-Czerny, "Alte Reben Weelfel," Wagram, Austria

The natural acidity of the GV grape is rounded out by rich notes of honeysuckle, pear and a hint of mulling spices softening the sweetness of the cashew-bourson while not conflicting with the garlic oil and balsamic.

Many are afraid of this creamy green soup, partially because of its starring role in the film The Exorcist—but you need not be. Split-pea soup is simple, nonthreatening, and satisfying—the perfect item for a dreary day, like this one here in Atlanta.

You might not have much luck getting your kids or even other adults to eat this one, but that just means more for you. Enjoy.

Biscuits and gravy are a Southern staple, right up there with grits and sweet tea. The best thing about these often-found menu items is that it's OK for all of them to make an appearance at any meal, not just breakfast.

My biscuits and gravy were prepared for breakfast this time—very, very early on a Sunday morning. This is the only excuse I can come up with for using Bisquick mix instead of making the biscuits from scratch. Yes, my grandmothers would be horrified.

The truth is that I wanted to focus more on the gravy, because that is one item that I lack experience making. After barreling through the near-fatal (for the gravy) experience with the whole "make a paste, gradually add water, stir constantly" steps, I was left with a surprisingly rich gravy. It may have been a little lumpy—but lumps are good.

Try this gravy using the recipe below, or give it even more flavor by adding browned veggie sausage crumbles, such as Gimme Lean brand. And for all you purists who would never dream of making your biscuits from Bisquick, try this good ole American Biscuits recipe, here on VegCooking.com.

I've seen several vegan mayonnaise recipes online; most use a soy milk and oil base, and others use tofu. Since I'm a Vegenaise-lovin' fool, I've been skeptical that I would be able to whip up anything quite as tasty in my own kitchen. Just this morning, I decided that now is the time to put my theory to the test.

For my first homemade-mayo experiment, I decided to try the soy milk and oil base because a) it was the easiest recipe to find and b) it received the best reviews online. Like any good scientist, I followed the directions exactly, carefully measuring each ingredient so I could be sure the results truly reflected the recipe.

First I blended all of the ingredients, except the oil, which I then added in slowly. I continued to blend on a slow speed so that the mixture would thicken—that never happened. I would say it became less runny, but it definitely never thickened. If you like a thin mayo that's more like a sauce than a spread, then this one's for you, but I was not pleased.

That's exactly when I diverted from the recipe and added my own touches. A little more oil. Why not? A dash of cornstarch. Why not? The result looked a little more like my beloved, especially after chilling in the fridge for about an hour, but the taste wasn't even close. The cornstarch made it slightly chalky, and the flavor was bland.

Looks like I'll be sticking with my Vegenaise for now, but if anyone has a better recipe or some advice on how to improve this one, please share!

Spaghetti with marinara is a dish that I, like many, grew up on, but we never made it from scratch in my house. I'm not quite sure why my family would spend hours making homemade pies, cookies, jambalaya, and biscuits—to name just a few—but never ventured into the realm of a homemade tomato sauce.

My first taste of a homemade version of the classic sauce came when I met my boyfriend. Our nightly meals started off on the more adventurous side, with dishes such as Wasabi Pea Encrusted Tofu Steaks topped with vegan Wasabi-Mayo, but like any relationship, things got a bit more tame over time.

When we finally moved on to making good ole comfort foods, he insisted that we always make the Italian-inspired dishes from scratch. Our pizza dough is never from a box that requires you to only add water, our ravioli is painstakingly rolled out by hand before being stuffed with sautéed mushrooms, and every tomato sauce is simmered, blended, and seasoned—never simply poured out of a jar.

Now that he has shown me that a homemade sauce is easy and that the fresh taste is definitely worth the minimal effort, I've expanded on his recipe below by adding my own soy meatballs to the mix. Enjoy the recipe, and check back tomorrow to find out what to do with the leftovers—if there are any.

As promised yesterday, here's a great idea for your leftover soy meatballs from my spaghetti and meatballs recipe: a meatball sub!

Meatballs, made from vegan ground-beef-flavor Gimme Lean, taste even better the next day, after they have soaked in your homemade marinara sauce overnight. When the meatballs are added to a toasted hoagie roll and topped with warm vegan mozzarella, you'll forget all about that spaghetti you ate them with last night and appreciate their newfound form in all its messy glory.

This classic deli sub is so satisfying that you'll probably be tempted to whip up a whole new batch of soy meatballs, so be prepared. Enjoy!

Chow.com recently posted a recipe for St. Patty's Day Chocolate Guinness Cupcakes, and immediately I knew that they needed to be veganized because it would allow me to indulge in both my love for dark beer and my love for baking.

The first step in veganizing the cupcakes is to replace the Guinness, which is not vegan-friendly, with another Irish stout or coffee. Next, replace the milk with soy milk and the eggs with Ener-G brand egg replacer. Finally, replace the sour cream with the vegan equivalent, or if you are like me and don't have any on hand, use Vegenaise. I swear this was good and led to super-moist cupcakes that even my brother, who seems to be deathly afraid of all things vegan, approved of.

To get a nice light dusting of cocoa powder, try placing a small amount on a spoon and then blowing it onto the cupcakes. Of course, you don't want to do this if you're baking something you're going to sell or, say, giving the cupcakes to a complete germaphobe, but it is a neat at-home trick.

Enjoy the cupcakes with a strong Irish coffee, and you'll have a buzz, not just from sugar, to last throughout the day.

Pesto is traditionally made from only a few key ingredients—basil, garlic, pine nuts, and Parmesan cheese. Of course, there are variations, but most recipes include these four ingredients. This means that the classic sauce is naturally vegetarian and can be easily veganized by omitting the cheese or replacing it with a vegan alternative.

Warm pasta enhances the flavors of this pungent sauce, but it's definitely not your only option for serving. Get a little crazy and try it on pizza, on a sandwich, as a marinade for tofu before it is baked, or even in lasagne.

Kale is by far my favorite green, and it has been ever since I realized I liked any greens at all. This happened when I worked at Real Food Daily in Santa Monica, a premier organic vegan restaurant with a menu that features veggies of the day.

So with a new green on the menu daily, I began to experiment and try them all. I practically overdosed on mustard greens, collards, Swiss chard, and kale. Well, we did get free leftovers at the end of the night, so I couldn't resist. I loved them all, but kale definitely stood out as my favorite.

This is going to sound incredibly corny, but during this time I realized that I love not only the taste of the leafy green and the fact that it maintains its structure even when cooked until soft but also that each bite makes you feel incredibly healthy. This is no doubt because of the high vitamin and antioxidant content of kale.

I am a purist and love my kale just steamed with a little tamari (also a RFD influence), but every once in a while I like to do more. Below is a recipe for braised kale, but you can also try it in soup, veganized mashed potatoes, or a dip.

There are a variety of places online where you can order vegan Easter candy, and finding vegan chocolate bunnies, chocolate eggs, or jelly beans—just like those you remember filling your Easter basket with as a child—is no longer difficult. However, if you're like me and you've waited until the last minute to plan for the sugar fest that often comes with the holiday, finding these goodies won't be quite as easy.

But don't fear! Those of us who tend to procrastinate—or are just super-crafty—can go the homemade route. Below is a recipe for basic chocolate eggs, which you can then manipulate into a variety of designs. Here are a few to try:

•Roll egg-shaped chocolate in chopped nuts.

•If you can find a cute Easter-themed mold, simply fill it with the chocolate and refrigerate.

•Allow the chocolate to cool in a thin layer, then cut out your favorite shape with Easter-themed cookie cutters.

•Decorate egg-shaped chocolate with dyed coconut. I recommend adding a few drops of food coloring to water and then adding your coconut. Allow to soak for a few minutes in the water, then remove and allow to dry completely before using to decorate.

•Use plastic Easter eggs to get your desired shape, scoop out the center, and fill with peanut butter, nuts, or another favorite candy. Close the plastic egg and refrigerate until both sides are firm and have joined together.

•Cover egg-shaped chocolate with holiday color foils or ribbons.

•Cover egg-shaped chocolate with vegan nonpareils or another small vegan candy.

You can shape and decorate the chocolate any way you'd like, so get creative with it! Also, please share if you have any other tips for DIY Easter candy.

Spring is here, which means that here in Atlanta, we are experiencing beautiful 60- and 70-degree weather but with nasty freezing cold mornings still thrown into the mix. Before the heat settles in for good, I decided to get my last fix of a thick, creamy, warm soup—because hot foods will only be making rare appearances on my menu over the next few months.

With a quick search, I found several recipes online that use carrots and coconut milk blended into a thick soup, and I decided to give a combination of the recipes a try. Some of them added additional flavor with curry and some with basil, but I decided to just use them both! Combined with the coconut milk, the soup was sort of a full-blown Thai ingredients extravaganza.

While researching recipes, I also came across an interesting site, ThaiTable.com, that is strictly dedicated to Thai cuisine—from ingredients info and recipes to travel and more. If you enjoy this soup or Thai food in general, check out the site for more recipes that can be easily veganized.

My coworker Debi recently asked me for a potatoes au gratin recipe after experiencing a strong craving for the traditionally cheesy casserole. I don't remember ever having a nonvegan version of the dish growing up, so in order to make her dreams—of finding a delicious dairy-free version—come true, I had to do a little research.

As with many vegan recipes that seek to replace cheese and cream, I found several different potatoes au gratin recipes coming from two different schools of thought—replace with soy cheese or replace with a nutritional yeast-based sauce. After a quick chat with Debi, I decided to try the nutritional yeast version, and she would try a soy cheese recipe. I think I made the wrong choice.

In my mind, I was choosing the more labor intensive and more delicious recipe, and I thought for sure that the results would please, but in the end I was a little disappointed. If you like recipes that are loaded with nutritional yeast, then this is for you. You will love it. But everyone else out there might want to go a little lighter on the nutritional yeast. I say start with one quarter of a cup, then add more to taste. I also thought that this recipe made too much sauce for me, but some people like that! If you want less creaminess, add one more sliced potato to the mix.

My next adventure with potatoes au gratin will be with a soy cheese-based sauce, and of course I'll give a full report.

With one-dollar boxes of dried pasta available at just about every grocery store in the country, it's not often that I think, "Wow, I need to do something more labor intensive than just boil water and make this stuff from scratch." It's not often, but it does happen from time to time.

Over the last couple of years, I've come a long way in my attempts at fresh pasta. I started out by trying to mix and roll out the dough on my baker's rack, which is only about 12 inches wide, with a water bottle acting as a rolling pin! Needless to say, that was slightly difficult. I've since moved on to combining the ingredients in a stand mixer—and on a normal-size counter—but I'm still rolling out the dough by hand.

There are an endless number of ways to shape pasta after it has been rolled out, so I won't go into detail with that. I will say that the last time I made fresh pasta, the plan was to make tagliatelle based on the video instructions on Chow.com. It was an easy cut, but my dough was a little too thick. Next time, I will roll and roll and roll some more until the dough seems paper thin.

As for the recipe, I've tested several, and so far this is the best I've found. A friend who is a chef passed this along to me, and I'll admit that I was hesitant at first when I saw annatto on the list of ingredients. I tend to avoid recipes that call for ingredients I don't know how to use. However, I found annatto at the major grocery-store chain near me, and it cost less than a dollar, so I quickly came around to the little seed.

You can try making this basic dough recipe by hand or in a mixer, rolled out by hand or using a machine, and cut into any shape you'd like. Enjoy!

Grilling season is officially here, and I couldn't be happier. We just set up a new grill outside this weekend and have already used it about five times.

The great thing about grilling is that little preparation is required for most of the foods you might throw on the grill. Most veggies can get just a quick coat of olive oil and salt, and then they're ready for the flames. You can add frozen veggie burgers and some veggie hot dogs for a quick meal, or even tofu. Marinated and seasoned pieces of tofu cut into card-deck-size pieces hold up surprisingly well on most grills.

The one vegetable I was most excited about grilling up this year is asparagus. I love cooking it for only about four minutes, making sure it's not overdone. This allows it to retain a bit of its crispiness and keeps the spears from getting stringy when you bite into them.

This post is going to be short and simple, because today's recipe is not. The recipe from Chow.com for Black Beans With Mexican Beer, also called frijoles borrachos, may seem a little complicated with its long list of ingredients, but it is definitely worth the effort.

The peppers, spices, and herbs combined perfectly with beer to make one of the most flavorful black-bean dishes I've ever had. I must admit that the extent of my black-bean-making experiences include opening a can and maybe adding some cumin and garlic—so it's no surprise that with this recipe, I was in for a special treat.

Enjoy!

Last week I kicked off grilling season with an almost daily use of my new little grill, and this week I've definitely kept up the pace. It's only Thursday, and the grill has already been used three times. I'm pretty sure the neighbors are getting jealous.

Eager to move away from the veggies and frozen burgers that have been gracing the racks, I decided to try out grilled tofu this week. I also decided to throw in a bit of my Cajun heritage by adding a blackened seasoning to the mix.

As I mentioned in last week's post about grilling, tofu works wonderfully with this method of preparation and, in my opinion, achieves its best texture this way—a firm or crunchy crust with a juicy interior. I first soaked the tofu in a soy sauce marinade to add a little more depth to the flavor, and the marinade acted as a way to hold the seasoning onto the tofu. You can use the recipe below for blackened seasoning or buy it already mixed from the store. Either works just fine. I went with a rather light dusting of seasoning—being afraid it might be too spicy for me—but if you really pile it on, you'll be left with a thicker, crunchier crust.

The finished tofu pieces looked a lot like pieces of grilled fish and had a wonderful flavor. Honestly, even I was surprised that it turned out so good. Because of the results, I'll even venture to say that I would serve this to nonvegetarians. Normally I would think long and hard before serving meat-eaters a hunk of tofu, but this preparation made the tofu so yummy that I wouldn't even hesitate.

To me, exploring a new farmers' market is like going to Disney World. There are a seemingly endless number of new and exciting things to explore, every twist and turn fills me with childlike excitement, and some of the smells can be just as scary as an adult sporting an oversized mouse costume.

This weekend, I discovered a farmers' market that was predominantly divided between Hispanic and Asian cuisine—with some African, Jamaican, and American food thrown in. I was in complete awe of the freshly made tortillas, packaged and handed to me while still warm. I smelled, poked, and inspected each of the almost 20 different types of tofu offered, including one made in-house. Avoiding their freshly made soy milk was not an option. I purchased a half gallon that has an extremely nutty flavor and complements my morning coffee perfectly.

The true "score" of the trip was the abundance of fresh produce. I was immediately inspired to make grilled vegetable tacos, filled with nopalitos, king oyster mushrooms, and poblanos and, of course, topped off with fresh salsa.

I'll spare you another grilling recipe—for now, anyway—and treat you to the tomatillo salsa recipe I tried out this weekend. Enjoy!

VegCooking is now holding a contest where you can win free copies of Robin Robertson cookbooks, including Vegan Fire & Spice, so I decided to take a few recipes from the book for a little test drive.

One of the best that I tested was the Jamaican Jerk-Spiced Tempeh Nuggets. The recipe calls for boiling the tempeh for 30 minutes, which really helps soften the tempeh and make it slightly less nutty. I must warn that if you've never tried tempeh, you shouldn't expect this to taste like tofu or frozen faux chicken nuggets you buy from the supermarket. Tempeh has a very unique taste that you may need to learn to love.

After boiling, you then brown the tempeh in a skillet until there's a nice golden color on all sides. Next you're supposed to toss the tempeh with the jerk seasoning, but I feared the nuggets might be a little dry for my taste, so I added another tablespoon of oil and then the seasoning. Perfect.

I'll stop giving you the play-by-play of my tempeh nugget experience so that you can head on over to enter the contest. Hurry and enter now because the contest ends on April 30! Good luck!

Whole wheat pasta is one alternative to white pasta, but with more nutrients and more flavor, in my opinion. I know that some people are afraid of trying the denser, grainier, healthier, and browner pasta, but if you don't expect it to taste just like the white stuff, then you'll be one step closer to enjoying it.

Whole wheat pasta should be appreciated for its own unique qualities and paired with appropriate flavors. That's exactly why I chose to couple it with a mushroom "cream" sauce in this easy yet rich dish.

The mushrooms complement the earthiness of the pasta and add the umami flavor essential in any savory dish. The "cream" sauce adds contrast, and then it's finished with parsley and lemon to lighten things up just enough to keep the dish from becoming too heavy and monotonous. Enjoy!

Spring and summer are the perfect time to load up on healthy salads. Sure, fresh produce is plentiful and there's that whole heat thing that keeps us from craving, oh, let's say, a stew, but I will fess up that just a teeny part of my motivation for leaning toward salads does come from a little thing called a swimsuit.

Getting in shape for the summer and swimsuit season is something I always strive for—and only sometimes accomplish. I find that having a few healthy salads in my menu rotation helps get me in shape faster, and variations of the chickpea salad below show up very often.

I broke out of the "salad must contain lettuce" mind-frame a long time ago, and now I like to center my salads around beans because they are both filling and healthy. You can try salads with chickpeas, black beans, kidney beans, or black-eyed peas—they're all delicious. However, it is important to remember that beans have way more calories than iceberg lettuce, so check out that nutritional information on the back of the can if you are trying to slim down. Also, remember that salad is no longer a health food if you top it with an entire bottle (or anywhere close to that amount) of vegan ranch dressing, so use it sparingly!

I know this recipe looks long, but it really doesn't contain that many ingredients, nor is it all that difficult. Sushi recipes just require a bit of instruction for newbies before they, too, can be rolling up a storm.

The great thing about making sushi at home is that it's easy. It really is—I promise. I know it seems intimidating, but all you have to do is prep your rice and veggies in advance, then start rolling! You can even skip the bamboo mat—which I did in this recipe—and still achieve a tight, well-sealed roll.

And the fun thing about making sushi at home is that you can try any filling you like. The tofu-shiitake-carrot-avocado blend below was used in only a couple of my rolls. I also opted for a teriyaki-eggplant filling, which only required a few minutes in a sauté pan before it was ready to go.

I would love to hear about any unique fillings that you guys like to work with—the weirder, the better.

Many of you already know I'm completely obsessed with Gourmet magazine, which is why so many of its recipes show up here. Today's is no exception. I was trolling Epicurious for a summery salad to complement today's beautiful weather, and this couscous salad with raisins, roasted red peppers, pine nuts, and more jumped out at me. I then realized that it is, of course, from Gourmet.

The salad is described as an African-Sicilian hybrid—the couscous is a typical North African ingredient, and the raisins, garlic, olives, capers, peppers, and pine nuts are typical Sicilian ingredients. I've never had the pleasure of visiting Sicily myself, so until then I'll be forced to experience the Italian island through its cuisine.

It was a pleasure to "visit" Sicily through this salad because in addition to the rich flavors from the olives, capers, and garlic, it was easy to make. The salad took no time at all to prepare because very little cooking is required—perfect for these beautiful long days when I'd rather spend more time outside than behind a stove.

Just like sushi, spring rolls are easy to make and work with a variety of fillings. They can be quite healthy too. Please note the keywords "can be." Deep-frying the delicious rice-paper-wrapped treats will most likely cancel out any health benefits of a vegetable-based filling. That's why I like to eat my rolls uncooked.

Opting for a healthier uncooked, or steamed, spring roll is not only better for you, I think it also focuses more attention on the tasty filling you choose instead of a heavy wrapper. I like to steam a few vegetables, slice up some tofu, and then toss it all in a dash of rice wine vinegar and seasonings before adding to the roll.

Peanut butter has made addicts out of many—myself included. For me, it's hard to resist eating the creamy and salty spread by the spoonful, by the jarful, on apples, with pretzels, or even mixed with pancake syrup. I think you get the idea.

It's no surprise that a P.B. junkie like me loves indulging in peanut butter cookies. They are often made not with just a hint of peanut butter but with entire cups of the creamy goodness. Some recipes are even flourless and consist of little more than just peanut butter, margarine, and sugar—a P.B. addict's dream come true.

My recipe below does contain flour, but it still has a whole cupful of peanut butter, so the flavor definitely shines through. Also, I always reach for the crunchy kind to add a little extra texture to the cookies.

Enjoy!

Cranberries make many of us think of the holidays, and with their peak season falling from October to about December, it's not surprising that they are most popular during the fall and winter. But with dried cranberries, frozen cranberries, and cranberry juice readily available year-round, you can enjoy the tart little berry anytime. This makes me happy.

We've had a cloudy—and allergy-filled—couple of days here in the South, and I think I'm in need of something warm and comforting with just a hint of sweetness. A chef friend of mine passed this recipe along for "Beef" Strips Over Toasted Pecan and Cranberry Pilaf, and I decided that this is the perfect time to try it.

Two things from my childhood, other than the cranberries, immediately jumped out at me: pecans and wild rice. My mom would make us the best pecan pie every Thanksgiving—which I've tried to replicate, but with little success—and now I think of them every time I eat pecans. I also remember my mom making the boxed wild rice—you know, the one with the seasoning packets included. At the time, it seemed so exotic and fancy! I now buy a whole-grain wild rice blend, minus the seasoning, because with this recipe you add plenty of your own.

The red wine reduction and cranberries in this recipe add just enough sweetness, which is well balanced with the earthiness of the toasted pecans, thyme, and wild rice. The result is flavorful and comforting—just what I need.

Many, myself included, think of panini as just a grilled sandwich with a golden to dark brown color and those perfect little lines across the bread. But grilling isn't necessarily a panini requirement, and you can serve them minus the marks—but I don't know why you'd want to do a thing like that. My favorite part of a panini is the crispy bread and the cute lines.

I also love being able to choose a variety of fillings that are forced to be pressed together into one compact little sandwich. After watching last week's Top Chef and seeing that both teams made some sort of beef dish with a horseradish sauce, I decided I needed to play off those flavors to create my own (vegan) panini.

The meatiness of portobello mushrooms was naturally my first choice, and to add even more flavor I sautéed the strips in a dash of liquid smoke and olive oil. The creaminess—and kick!—of the horseradish sauce was the perfect complement to all the veggies.

Salad dressing is one item that is commonly purchased prepackaged, but it's is so easy to make at home that I wish people would give the jarred variety the boot. And not only is homemade dressing easy to make, it's cheaper and tastier too.

The technique is simple: Start by combining vinegar with herbs, fruit, spices, etc., and then slowly drizzle in your oil of choice until well combined. Then season, if needed, and you're done!

Today's recipe for Champagne-Orange Vinaigrette is part one of a two-part post. Tomorrow, I'll feature a light spring salad that will be the perfect base for this vinaigrette. Enjoy!

Yesterday's post featured a light, citrusy vinaigrette made of orange juice and champagne vinegar, and as promised, here's a great salad to pair it with. Yes, the vinaigrette is delicious served over just a bed of field greens, but I like to get a little crazy and do a lot more with it. You should too.

Since it's getting warm outside, I decided to pair the vinaigrette with a few of my favorite ingredients that make me think of spring and summer—hearts of palm and avocados. They are both commonly found in Caribbean cuisine, and that's exactly why I like eating them when it's warm out.

Hearts of palm are literally the hearts of some palm trees. Their flavor is very mild, and their texture is interesting and similar to a marinated artichoke heart. The first time I tried them was at a Cuban restaurant in L.A.; they were used as the filling in empanadas. For at least 10 minutes, I was convinced that the soft white filling was fish, but I was eventually convinced that it was in fact a vegetable that would quickly become one of my favorites.

You can try hearts of palm in fritters, salads, and empanadas, and they might even make a good taco filling. And I wonder how they would taste grilled…

Please let me know if you have any good hearts of palm recipes or prep methods that you'd like to share!

A few weeks ago, I was approached by a company asking me to review its products. This happens often. I don't always say yes, because the product might be something that is super common or so obscure that no one would be able to find it. But this time, when Match premium meat alternatives contacted me, I was happy to say yes, because its products are billed as the more gourmet faux meats on the market (we'll see about that!) and because of the ability to order them online, making them available to everyone.

The company sent me a sampling of its beef, pork, and chicken alternatives. Each comes frozen—and in rather fancy packaging, I must say. The meat alternatives are sort of in slabs, which is great because you can shape them any way you like instead of being stuck with the usual strips, patties, or crumbles.

The first one I tried was the pork, and I have to admit that I wasn't blown away. It wasn't bad—and honestly I don't even remember what pork tastes like, so maybe it was a good match—but it just wasn't for me. Next I tried the chicken alternative and whipped up Italian breadcrumb-encrusted breasts. They were delicious. Match is soft when cold and then firms when heated, and the resulting texture was a little dense but very satisfying. I also tried the faux chicken coated with the blackened seasoning that I'm currently obsessed with and then pan fried, and it too was wonderful. The taste of the "chicken" was rich but not overly salted like other mock meats.

With the beef alternative sample Match sent me, I tried to ration it out, as if it were the last faux meat on Earth. I tried it as a taco filling, as a mini meatloaf, in a tiny portion of fajitas, and as the base for a Southwest burger (see recipe below). I couldn't get enough of it. Out of the three, it was my favorite—quite unexpectedly—because of the endless options for its use.

I would definitely say that Match lived up to the promise of being one of the premium meat alternatives because of the texture and versatility that is unique to its products. And the meats aren't pre-seasoned, so you really can customize and use them any which way you like! Check out the Match Web site for information on where to buy the products or to order online.

Those of you who read the blog often might already know my other requirement for reviewing a product here (hint, hint), but if you don't, check back tomorrow and you'll find out!

Many northerners have been shocked, and somewhat horrified, to find that many southerners actually love the taste and texture of boiled peanuts. My fiancé is one of them. He says that the texture was the hardest—or rather, softest—thing for him to warm up to. But he, like many, eventually came around. I, on the other hand, was raised on the salty snack by my dad. Boiled peanuts have always been one of his favorite foods and he is one of the few people I know who actually make his own at home, so it was inevitable that I, too, would love them.

During the summer in the South, you can find many stands along the side of the road that offer boiled peanuts by the bag, and they most commonly come in two varieties—plain and Cajun. Plain boiled peanuts are great on their own when cooked very well done and with gobs of salt, but Cajun peanuts are really where it's at.

Boiling the peanuts with Cajun seasoning (I recommend Zatarain's Crab & Shrimp Boil, but you can experiment with others) for hours really infuses the flavor, and the extra red pepper flakes kick up the heat. You can always omit the red pepper if you'd like. The result of the long cook time is a soft peanut with a texture similar to a cooked bean and loaded with spicy Cajun flavor. And with each peanut you crack open, you may find a small amount of the briny, spicy juice inside as special treat.

Eggplant season is still about a month away, but I couldn't resist the urge to try my hand at baba ghanoush right now. The creamy Middle Eastern dip usually loses out to hummus when I have a choice between the two, but I'm not quite sure why. Baba ghanoush often has a lighter texture and more depth of flavor than hummus because of the eggplant (and the smokiness that sometime comes with it). So, I decided it's time to break free from the usual and test a recipe for the less common spread.

Baba ghanoush recipes are all very similar, and most revolve around eggplant, tahini, garlic, and lemon juice. Some garnish with cumin, some with mint or parsley, and, of course, you can't leave that healthy dose of olive oil off the top of your dip. It's also surprisingly easy to make, and it's surprisingly hard to mess up the flavors. Almost any ratio of the ingredients below will work great, so feel free to tweak it in order to get the baba ghanoush that's right for you. Enjoy!

Caramel popcorn is surprisingly easy to make and to veganize—it's also surprisingly addictive. I don't even really have much of a sweet tooth, but I found myself unable to stop stealing pieces from the bowls I was taking pictures of, and after a few minutes it became noticeable. Yep, those bowls in the back of the photo are there for a reason.

The recipe instructions for this are very easy to follow, but I do have one suggestion on the popcorn—don't buy the microwavable stuff in the two layers of individual packaging. You can buy a bag of kernels for about one dollar and make what seems like a million cups of popcorn.

It's super easy to make too. Place a medium or large pot over medium-high heat and add enough kernels to cover the bottom. Top with a lid and then sort of shake the pot every few seconds. If you're using a saucepan with a lid—and your arm is up for it—let it hover right above your burner and move the pan in a circular motion to prevent the kernels from burning. After just a few minutes, you'll have perfectly popped corn.

This method also allows you to cook the popcorn without any butter or oil, so it is much healthier. Well, it's healthier until you drown it in margarine, and sugar, and corn syrup, as the recipe below calls for. But, hey—the occasional splurge is necessary.

Homemade Caramel Popcorn

10 cups popcorn, popped
1/2 cup roasted peanuts
1/2 cup soy margarine (try Earth Balance)
1 cup brown sugar, packed
1/4 cup corn syrup
1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking soda

•Preheat the oven to 250°F. Grease a large baking pan with a generous amount of margarine and set aside.

•In a large bowl or two, combine the popcorn and the peanuts and set aside.

•In a heavy saucepan, combine the margarine, brown sugar, and corn syrup and whisk over medium heat until the margarine melts. Bring to a boil and let cook, without stirring, for about 4 minutes, or until the mixture reaches 255°F on a candy thermometer.

•Remove from the heat and stir in the vanilla, salt, and baking soda, then gradually pour over the popcorn and nuts, stirring to coat. Pour the popcorn into the baking pan and place in the oven.

•Cook for 45 minutes to 1 hour, stirring often. Remove from the oven and let cool completely before storing.

Makes 10 cups

You may remember a post from October titled "The Vegetarian and the Meat-Eater," brought to you by the fabulous blogger at Almost Vegetarian. The guest post about helping your family transition to a vegetarian (or mostly vegetarian) diet received a great response from many of you, so we've decided to bring her back for another post. "The Non-Recipe Recipe" is written in her unique narrative style that is relatable and humorous and even leaves people thinking, "This is just like me!"

A guest post by yours truly should also be appearing on Almost Vegetarian sometime today. Enjoy!

The Non-Recipe Recipe

by Almost Vegetarian

You know, I get tired of following recipes all the time. I mean, until my friendly neighborhood farmer at my friendly neighborhood farmers' market starts packaging ingredients together (a tablespoon of olive oil, a pinch of salt, 8 capers, a bunch of kale, 3…well, you get the idea), recipes can be a real bother.

It's more fun to just buy whatever inspires me and throw things together. But sometimes it doesn't turn out well.

Me: "Gee, that might be too tart."

Husband: "No, no—it's fine. Refreshing, really."

Me, taking another bite: "Really, I'd call that too much."

Husband, gainfully eating: "No, darling, it's fine. Just fine. But, erm, just out of curiosity, exactly how many lemons did you put in there?"

Me: "Four. Big ones. Do you think I overdid it?"

Husband, through clenched jaw: "No, no…not at all."

Me: "Then maybe it was the three limes that were too much."

Husband, sputtering: "Three limes?"

Me: "Yeah. And the chilies."

Husband: "Oh dear."

But, sometimes, just sometimes, it does turn out well. I know when this happens because the conversation is much shorter.

Husband: "This is great. Make it again."

Me: "OK."

So that's what I want to share with you now. A non-recipe recipe that turned out well. It's in recipe format. But don't let that fool you—you can adapt it any which way you like. Almost.

Ingredients

Some nice crusty bread, like a baguette, cut lengthwise
A handful or two of tomatoes, chopped into bite-size chunks, or a jar of tomato sauce
Green peppers, ditto the bite-size chunks
Onions, also ditto the bite-size chunks
The kind of spices you would throw into a tomato sauce, like garlic and oregano
Any extras you like to throw into a tomato sauce, like black olives or capers
Soy cheese that melts nicely, sliced thinly

•Pour some oil (I'd go a tablespoon or two of olive oil) into a fry pan, turn the heat to medium, and add the onions and green peppers.

•Pop the bread under the broiler to toast.

•When the vegetables are starting to crisp a bit at the edges, say after five minutes or so, add the chopped tomatoes or tomato sauce as well as any spices and extras you like, bearing in mind that the consistency you are aiming for is more thick stew than runny gravy. Stir and simmer for five minutes or so.

•Once the bread is lightly toasted, cover the inside surfaces with cheese and broil until the cheese is melted. Then cut the bread into sandwich portions (think hoagies), plate, and cover the bottom half with a generous helping of the tomato sauce and vegetable mixture. Put the top half of the bread on your creation and enjoy.

•Serve this with a fork and napkin because, if you've been as generous with the sauce as you were supposed to be, half of it will escape from your sandwich.

The first non-recipe recipe part is that I invented this based on whatever looked nice at the market that day. The second non-recipe recipe part is how flexible this sandwich is.

For example, say there are no nice onions at the market. Then try grilling some eggplant for your sandwich instead. Or say you found a gorgeous bunch of parsley. Go ahead and sprinkle some into your sauce. Or perhaps you've an open bottle of red wine. Throw in a splash. And what about those leftovers in your fridge, like that half a can of tomato paste? Dump her in.

They all work. I know. I've done them all. And every time, my husband asked me to make it again.

Something he never did after the lemon recipe. Oh dear.

Another recipe that several of you requested from my "You Write the Menu" post was flan. Maybe you were looking for a challenging recipe to throw at me, but this one was surprisingly easy.

I decided to go for a dessert version of the custard dish that focuses on the flavors of vanilla and caramel. I tested several variations of the recipe below and found that this one gave the best results for the caramel and the custard. Others had a caramel that was too syrupy or the custard was way too dense.

Try to look at this recipe as a solid foundation that you can then tweak. Go ahead—substitute the vanilla extract for almond or lemon. Replace the soy milk with coconut milk or maybe even a little coffee. And please let me know if you create any great variations!

Today's post is going to be nice and short because I'm back in Virginia for PETA's summer par-tay. It's almost as hot here as it was in Atlanta, so I'm featuring a recipe that is cool, light, and refreshing—dolma.

Dolma can refer to a variety of stuffed vegetables, but people often use the term to mean stuffed grape leaves. A variety of fillings can be used, and ingredients such as dill, lemon, and rice are some of the most common ingredients that make it into the mix, and they combine to make the most refreshing dolma, in my opinion. But let me know if you have other interesting fillings you like to use instead. Enjoy!

There's this guy I know, Chris, who has a strange fascination with quinoa. It actually borders on mild obsession. Because of his love for the "mother of all grains," I'd like to dedicate this post to him.

Quinoa is a small grain that looks similar to couscous but has an earthier, nuttier flavor. While couscous is usually just a vehicle for whatever dressing or seasonings you put on it, quinoa can stand on its own. It has been cultivated in the Andes for centuries and has been called "the ancient food of the Incas." Funny, because until a couple of years ago, I had never heard of it. And I call myself a foodie!

I'm not quite sure why, but it seems like rice is often the star grain, couscous lands a role in the supporting cast, and quinoa is merely an extra who gets 10 seconds of screen time, at best. This needs to change. The grain should be used and talked about more because it does lend more depth than other grains do to recipes. But it's not just the great flavor that Chris and I love—quinoa is also a great source of nutrients such as protein, iron, fiber, and more.

Below is just one recipe that you can try to sample a little quinoa. Search for "quinoa" in our recipe database and you'll find several more.

Growing up in Louisiana and Georgia makes it nearly impossible to avoid a love for pralines. The sugary pecan candies are practically a staple dessert in New Orleans, right along with beignets and king cake. I remember always being allowed to indulge in the extremely sweet treats during family trips to the French Quarter, where the candies always seemed to taste a little bit better.

Making a vegan version of pralines at home is quite easy and takes little time, but there are a couple of key points you have to make sure you don't overlook. One is cooking the sugar and soy milk until it reaches the soft ball stage, and the other is making sure that your mixture is not too thin. If you try to spoon out watery pralines onto your waxed paper, they might not ever set. Trust me, I know—it happened to me. They're supposed to be solid yet light, and if you bite into one, it should break easily and almost melt in your mouth. They definitely should not be chewy or soft.

And for all of you who are curious about the pronunciation, here's FrenchQuarter.com's excellent explanation that sets the record straight:

"For the record, the local and proper pronunciation is 'prah-lean,' while the nut most commonly used in it is pronounced 'peck-on.' Just remember that, in New Orleans, a word pronounced 'pray-lean' means nothing except, perhaps, a posture the supplicant faithful assume while petitioning God."

Enjoy!

Leaving garlic in your sauté pan or bread in your toaster a little too long often leads to inedible results. And as hard as you try to scrape off the layer of black from all sides of the toast, you are usually left with something that ends up not in your stomach but in the trash. The same is not true of grilling vegetables. Burnt is definitely better.

Maybe not completely burnt, but cooked very well done with blackened edges is something I actually try to achieve with vegetables. My all-time favorite overly done grilled veggie is the red potato.

As with many veggies, preparation is simple and the only real requirement is a little olive oil to help achieve the crispy browned exterior. You can add salt, pepper, garlic, and onion if you like, but the long cook time of the potatoes brings out a great flavor that makes the other ingredients optional.

I've included all of the optional ingredients in the recipe below, but my potatoes (pictured here) were made with only oil, salt, and pepper and then served with other grilled veggies on the side.

You can find this and other grilling recipes in our "Summer Grilling Recipes" feature.

Tamales are small packets of corn dough that are steamed until firm. They can be filled with just about anything—from savory to sweet—but you'll often find them laced with peppers, corn, or some type of meat. Filling and dough are both held together in a corn husk that is easily removed once the tamale reaches the correct level of doneness. I know they sound simple, and they are, but they are also delicious.

Vegan tamales can be a little hard to come by—animal products are often used for the filling and lard is often used in the dough—so your best bet might be trying your hand at a homemade tamale. They aren't exactly a quick meal to whip up on a weeknight, but the good news is that they're not difficult to make, just time-consuming.

Tamales are common in many parts of Latin America, and you can definitely see the influence in the chilies and the corn in this recipe. Try these fillings, or add vegan chorizo, veggie burger crumbles, or sautéed mushrooms. Enjoy!

Mashed potatoes are one of life's ultimate comfort foods. It's not one that many people turn to in late June, but last night even the heat couldn't keep me from listening to a craving for my second favorite spud.

I must warn: If you thought my preference for well-done food from a grill was scandalous, maybe you should stop reading now because you'll certainly think the amount of margarine that goes into this recipe is downright wicked. Yes, Paula Deen would be proud.

If you're trying to avoid the whole "sinfully good" potatoes thing because of health or weight reasons, then just reduce the amount of margarine and increase the soy milk a bit. They'll still be delicious. Enjoy!

Tomatoes have been involved in a bit of a PR nightmare lately. First there was the tomato-salmonella scare, and then all fried foods, specifically fried green tomatoes, were banned at this year's Democratic National Convention. If you're not making it to the convention and want to indulge in fried green tomatoes today, try this recipe, which uses a cornmeal crust and has Cajun seasoning in the mix for additional Southern flare.

Fried green tomatoes are easy to veganize, and the results are actually better without an egg wash, which many people may think is necessary. With just a cornmeal coating, the result is much crunchier than what you get with extra, unnecessary ingredients. And if you are trying to achieve that perfect, golden, crispy coating, then you might want to listen to this advice from Wikipedia. I'm no Alton Brown, but the Wikipedia folks seem to make a pretty good case:

"The tomatoes are then pan fried in vegetable oil up to a depth slightly shallower than the thickness of the slices. This keeps the tomatoes from floating, allowing gravity to hold the cornmeal to the bottom side. Oil may be drizzled over the top to allow it to firm up also."

You can enjoy these on a sandwich, as I did, topped with anything from Vegenaise to tempeh bacon. Or try them on their own as a snack or meal.

Raw food—meaning all ingredients are kept under 118°F—has become one of the "it" cuisines, and many gourmet raw restaurants are popping up around the world. There's Pure Food and Wine in NYC and Saf in Europe. And upscale eateries that serve a more traditional menu, such as Charlie Trotter's, have even offered raw tasting menus.

I know the thought of being forced to eat a raw meal, even at a fine dining joint, probably sounds like torture to many of you. We all saw that episode of Sex and the City where Samantha met Smith (I mean, Jerry), right? The girls weren't too pleased with the food. Fortunately, they were just acting and raw food has actually developed into something that is at times delicious, sophisticated, and even indulgent. Don't assume that it's just juiced wheatgrass shots (another SATC episode all together), because it is much, much more.

One recipe that makes an appearance on many raw menus, from fine dining to corner casual, is cashew cheese. When allowed to ferment, it develops a depth of flavor that is lacking in many processed vegan cheeses, so it's a great alternative for people who are looking for more complexity. One of the best ways to experience the full flavor is by serving it up like old-school cheese and crackers.

Try this recipe from the Charlie Trotter Raw cookbook, and for more on raw food, check out our new Chef of the Month profile of Sarma Melngailis, proprietor of Pure Food and Wine.

Grits are a close cousin of the more commonly known polenta. And by close, I mean first cousins, raised together, possibly in the same house—and heck, maybe they even secretly have the same father. That's how similar the two are. I almost always choose grits over polenta (I am from the South!), but every once in a while I like to go with the creamier texture of polenta.

Various preparations of polenta, or cornmeal mush, can be found worldwide. Here in the U.S.—and more specifically, in my home—it's often used in Italian-inspired dishes such as the one here.

My polenta is spiked with a few vegetables to give a little contrast to the texture and then topped with a homemade tomato sauce that I also use for Spaghetti and Soy Meatballs. I finished off the dish with a few sautéed veggies of choice—and this time I chose mushrooms, onions, and spinach. One tip for making the dish more savory is to replace some of the water with vegetable stock, or just add a little "No Chicken Base" Better Than Bouillon. The result is a little richer and very comforting.

A little side note for all of you bloggers reading this: The PETA Files just launched the first-ever "Sexiest Vegetarian Blogger" contest. Head over there to nominate yourself or someone you know!

Muffins can be considered dessert and breakfast rolled into one. It's not a breakfast that one should indulge in often (as is true with most popular breakfast foods—think French toast and pancakes), but the occasional splurge in a morning sugar rush probably won't hurt.

To make vegan muffins, you can use a variety of egg replacers, from Ener-G to ground flaxseeds to applesauce. My favorite, however, is mashed bananas.

Bananas add extra flavor to baked goods and a healthy dose of potassium. They kind of take away from the "I'm a rebel eating dessert for breakfast" thing, but don't worry—only slightly. Enjoy!

There aren't many foods I dislike. Some foods don't make it onto my plate often, but I usually won't go so far as to say I don't like them. For me, food is all about experimenting, trying new cuisines, and trying new ingredients, so I cannot fathom limiting myself by saying I won't eat a certain vegetable or herb.

With that said, there is one thing that I have been very close to disliking for the last 10 years or so—cucumbers. They're not exotic, nor do they have an extreme flavor that takes getting used to, but for some reason it has been difficult for me to warm up to their taste.

Unwilling to give up on any food, I decided to try cucumbers in a variety of recipes over the years, just hoping to find one preparation that I like, and finally, I did. Cucumber noodles are light and juicy and make cucumbers not just something I can stand, but something I love. You can use a vegetable peeler to create long noodle-like ribbons of raw cucumber, which mellows out the flavor a bit and alters the texture so that it's softer than what you might be used to.

The ribbons make the perfect background for a light salad that could be either Asian or Italian inspired. The key to this recipe for an Italian cucumber-tomato-basil salad is finding the freshest, most flavorful basil you can, because it will really carry the dish. Enjoy!

Many Asian dishes come served with a side of rice or noodles, and those rice and noodles often come with a healthy dose of calories. One serving isn't bad at all, but if you're like me, you can't eat just one, and the multiple servings definitely increase the number of calories—fast.

Starches are often necessary to cut the heat of Asian recipes, so simply omitting that extra item isn't always an option, but you can try replacing the starch with a lower-calorie food. Lettuce wraps are the perfect way to indulge in flavorful Asian cuisine without breaking the scale.

These Thai tofu wraps are very simple and focus on just the tofu, sauce, and garnish. The tofu is made spicy with a little Thai pepper, but I like to nearly catch my mouth on fire by adding a few drops of Sriracha too. Enjoy!

There are two great restaurants where I have worked that each have their own unique take on a peanut sauce. At The Grit, it is a thick and sort of sweet condiment that often looked more like a peanut butter rather than a peanut sauce—and it is delicious, of course. At Real Food Daily, the sauce is thinner—more like a dressing—and mixed with cayenne and chili flakes for some kick.

The RFD sauce is the type I prefer (and have attempted to recreate here), but I like to combine it with The Grit's serving style—as a dipping sauce for crunchy, steamed broccoli.

The result is spicy peanut broccoli that has a full broccoli flavor. Sautéing the sauce and veggie together sometimes coats the broccoli too much, masking the flavor. But by dipping, you can make sure you get the ratio just right. If "full flavored broccoli" isn't for you, go ahead and just smother it with the sauce. It will be delicious too.

Jambalaya is one of those New Orleans menu staples that is so common that you would be hard-pressed to find a restaurant that doesn't offer it to patrons—right along with po' boys and gumbo.

To many outside the Deep South, there is still some confusion over exactly what the differences are between gumbo and jambalaya. Yes, they are both rice dishes that start with the trinity of onion, bell pepper, and celery. Yes, they can both be cooked with the same meats, seafood, or faux meats. And yes, they can even have some of the same seasonings. Many similarities, but the results are two very different dishes.

Gumbo is usually prepared more like a soup that is served over rice, while Jambalaya is usually made by cooking the rice in one pot with all the other ingredients, the result of which is closer to a pilaf or paella than a soup. Gumbo is made with a roux and thickened with okra or filé powder, and Jambalaya is made thick simply by the ratio of stock to rice.

There are two different methods of preparing Jambalaya, and both are very common—Cajun and Creole. The Cajun version is made without tomatoes, while the Creole version is made with them.

The recipe below is for the Creole version and contains Morningstar Farms Chik'n, but you can play around with a variety of faux meats. Throw in a little veggie sausage or veggie shrimp—get crazy with it!

The recipe below is for a tart and sweet vegan cheesecake that is extremely easy to make and has very few ingredients. Yes, the title says "key lime," but I'll go ahead and fess up that I cheated and used normal limes. You can too.

The tartness of the limes, regardless of variety, and the sweetness of the sugar do a good job of blending with the taste of the vegan cream cheese. I've tried many vegan cheesecakes where the flavor of the "cheese" is too strong, but not with this recipe. It's just right.

To make this summertime vegan dessert even easier, just use a prepared graham cracker crust from the store. I used the Kroger brand, which was conveniently labeled as vegan right on the front of the package. Enjoy!

Salsa is a staple at almost any Mexican meal. At Mexican restaurants, it's often the first thing that arrives at the table, and because of the usually gigantic serving size, it's often the last thing left. Many Americanized Mexican restaurants serve what seems to be the standard salsa for American palates—a red tomato-based one that's blended so fine, you can't even tell if other ingredients are in the mix. If this is the only type you've tried, then you're in for a pleasant surprise.

Salsas come in many forms. They can be blended until they're almost a liquid or so chunky that they're closer to a salad. They can be made from a red tomato base or from tomatillos. They can be spiked with spicy peppers or sweetened with peaches. Whether you need a condiment for dinner or dessert, there's a salsa out there that can work.

Black bean and corn is a very common blend for a chunky salsa. And for people who want to skip dips that are loaded with dairy products, this is a great option because it's more filling and more flavorful than a plain tomato and chili blend. You can tweak the ratio of black beans to corn to tomatoes in order to create a salsa that is perfect for you.

To learn more about the history of salsa, check out FoodTimeline.org.

Adding a crust to a marinated piece of tofu is one of the easiest and fastest ways to take your meal from bland to grand. And it's not just because of the taste or presentation; the word "encrusted" alone can make a meal sound fancier.

Adding crust is good not just because of the "wow" factor; more importantly, it's great because it brings variety to a dish. A crust should, in theory, add a contrasting texture to that of the ingredient that lies inside, and it should provide a different flavor.

You can also use a variety of ingredients to actually create the crust, from nuts to grains to herbs and spices. One not-so-common ingredient is wasabi peas—the addictive sinus-clearing treats.

To create an Asian-inspired tofu dish, first marinate the tofu in a soy sauce blend, then coat with chopped wasabi peas and pan fry. This won't leave you with a perfect crust, like the kind that you would have on faux fried chicken or mock fish sticks—and yes, pieces might fall off, but that's OK with this dish. For a healthier version, you can also try sprinkling the chopped wasabi peas on top of the tofu then baking it in the oven for 20 to 30 minutes.

Any other recommendations for creating an interesting crust? Please share!

Tapenades are typically based around three main ingredients: olives, capers, and olive oil. You would think these ingredients would be the start of an Italian dish, right? Surprisingly, tapenades are actually of French origin.

Tapenade is a paste or chunky spread made by mixing or pounding the above ingredients. You can throw in additional herbs and spices, as well as additional veggies, if you like.

My tapenade recipe below is made by mixing in jarred roasted red peppers, which are soft and sort of sweet, with the traditional ingredients, plus herbs and lemon juice. The peppers add a little more variety to the flavors and help cut some of the saltiness. Don't get me wrong—I love salt, but 1/2 cup or more of olives can test even my love of sodium.

As you can see, I only pulsed the mixture until just combined, leaving it rather chunky. For a more traditional tapenade, blend until it becomes more of a paste. In my opinion, the only vehicle for the oily, salty spread is a toasted baguette or crostini. Nothing else will do.

A deep-fried crunchy shell is usually the last thing I want to see anywhere near my tacos. Sure, they're good when you want the traditional Americanized taco composed of veggie crumbles cooked in one of those way-too-salty packets of taco seasoning, then topped with lettuce and soy cheese—but when I want a taco with fresher flavors, I have to go with a soft corn tortilla.

To me, fresh corn tortillas are best when toasted over the open flame of my stove until they're just darkened around the edges. And to accompany the fresh casing, I have to go for fresh fillings.

Seitan or tofu is delicious when pan-fried in a little oil, until crispy, and then coated with herbs and spices. And a variety of roasted vegetables add subtle flavor to a taco. I find it works best to slice all of them into thin strips before placing on top of my tortilla.

To cool the heat of the spices on the seitan or tofu, I top my tacos with diced tomatoes, homemade guacamole, cilantro, onion, and lime, but you can try any toppings you'd like.

Just to be clear, I'm not saying that the standard taco and a hard shell are bad—they're just usually not my first choice. Enjoy!

Yesterday's post featured Roasted Veggie and "Chicken" Tacos loaded with tons of fresh toppings such as guacamole, diced tomato, lime, cilantro, and red onion. I don't know about you, but I cannot enjoy a Mexican meal, like tacos, without a side of refried beans. They are hands down my favorite Mexican dish. I think I might even swim in a pool of beans if I could—that's how much I love them.

Most grocery stores carry canned vegetarian refried beans (nonveg varieties often contain lard), but if you make them yourself, you'll be in for a treat. You can add more spices and flavor with the homemade variety, and you can completely control the consistency. Most canned refried beans are made to be very, very thick, so I make them at home and thin them out a bit. I like to use faux chicken stock instead of water, to add even more depth to the flavor.

Try this recipe below with pinto beans, or you can make it with black beans instead. My recipe doesn't make much, so if you're cooking for a group, you may need to double or even triple the ingredients.

Coconut milk is a key ingredient in my two favorite Thai dishes—curries and soups. It gives Thai curries their unique creaminess and richness, which are lacking in some curries from other countries. And it gives soups an interesting base—great for vegetarians bored with starting off every soup with just vegetable broth.

A variety of Thai soups can be made with coconut milk (I featured a carrot-coconut soup a while back), but my favorite is the classic coconut milk soup. The milk, made from the meat of the coconut and not the liquid inside, blends perfectly with the light and fresh flavors of lime, lemon grass, and cilantro. You can throw in any veggies you like, as well as tofu, to make a more filling soup that can act as a meal.

Be careful when ordering this soup at restaurants! Many Thai places make theirs with fish sauce. Some Thai restaurants offer a vegan version, but not all, so be sure to ask. Now if only we could get all Thai restaurants to offer a veg version and to stop using those crazy names, like Thaicoon and Thai Me Up (just a couple in my area), we'd be all set.

Green beans are one of the most common veggies in the U.S.—and they are one of the most commonly overlooked by me. Because of their mild flavor and low number of calories, I've assumed that there's, well, just not that much to them. I'll go ahead and admit it—I was wrong.

Green beans pack quite a nutritional punch. They are full of vitamin K, vitamin C, iron, and omega-3 fatty acids, for starters. And in addition to the health factor, they are also a very diverse ingredient. You can smother them in cream of mushroom soup to make the Southern classic green bean casserole, you can enjoy them just steamed and salted, or you can try them in a variety of Asian-inspired dishes.

This recipe is for the popular dish sesame green beans, but with a twist. I like to add in onions and shiitake mushrooms to give a little more variety to the flavors and textures. Enjoy!

Quick—what's the difference between a crimini and a portobello mushroom? If you said only their size, then you are correct. They are the same mushroom, but at different maturity levels. Criminis are the young'uns, and once they grow to a full 4 to 6 inches, they become the more mature portobello.

Portobellos are probably one of the most commonly known mushrooms to vegans and vegetarians. At most events or at most restaurants, if a cook is looking for a meat replacer, he or she reaches for a portobello. This has sorta given me a bad attitude about this type of mushroom because they can cause some people to stay away from making new creative vegetarian dishes. However, I recently gave portobellos another shot and realized that my bad attitude was, well, just that.

When properly prepared—in my opinion, this means not overly marinated or overly cooked—portobellos can have a great meaty texture and earthy, delicious flavor. My recipe for portobello steaks calls for marinating them in an oil, white wine, lemon, and garlic blend for a nice light flavor. You can eat these "steaks" on a bun if you'd like, but I prefer to just eat them plain. This way, you can really taste all of the flavors instead of burying them under a pile of bread and condiments. Enjoy!

And now for something totally unrelated to mushrooms—I've been nominated for a VegNews VeggieAward! Please visit the magazine's site and vote for me in the "Favorite Veg Blog" category. Voting is easy, and there's something in it for you because voters have a chance to win fabulous prize packages, including a New York City Urban Getaway, a Glam Girl Goodie Bag, a Marshmallow Madness Gift Pack, and a Vegan Cookie Smorgasbord.

Please visit VegNews and vote for The VegCooking Blog now!

Chewy and crunchy, healthy yet indulgent—this is why I love oatmeal-raisin cookies. It's not so much about the individual ingredients but the way they work together. You'll even find people who despise oatmeal or raisins on their own but can't resist them when they are rolled up together into the form of a cookie.

The key to making chewy cookies is making sure that you have enough fat and liquid in the recipe and, more importantly, not over-baking! This is crucial. Leaving cookies in the oven too long will leave you with all crunch and no chew. In this recipe, the crunch should come from the oats, not a long baking time that turns cookies into cardboard.

And please note that I'm using the term "healthy" very loosely. These cookies aren't exactly low-fat, low-calorie, or low-anything. They're just not as bad as, say, chocolate-chocolate chip cookies because they do have raisins and oatmeal. You can make them healthier by swapping out some of the white flour for wheat flour and reducing the sugar if you're OK with a cookie that isn't as sweet.

Enjoy!

Today is PETA's 28th birthday, and everyone knows that you can't celebrate a birthday without cake! Thanks to the hard work of PETA members over the last 28 years, it's now easier than ever to find vegan cake—or vegan cookbooks to make your own cake—nationwide. Major grocery stores carry accidentally vegan icing and decorations, all of which make cruelty-free desserts easier to come by than ever before.

Take just a moment to think back (or imagine) the state of vegan cuisine 28 years ago. Were there vegan bakeries in multiple cities across the country? Nope. Did fine dining establishments that serve a 100 percent animal-free menu exist? Nope. Did international fast-food chains offer veggie burgers and faux chicken? Nope.

Vegan cuisine has certainly come along way. Many no longer look at it as weird and boring and instead consider it just another tasty meal-time option. This is because of the hard work of organizations like PETA and our members, who have been pushing the envelope for almost 30 years.

So to celebrate, let's have vegan cupcakes from the bible of vegan cupcake baking, Vegan Cupcakes Take Over the World. Of course, I couldn't resist topping them off with a PETA logo and everyone's favorite PETA character, Nugget.

Happy 28th birthday, PETA! And with the continued hard work of our members worldwide, I'm certain we'll be celebrating many more to come.

The end of summer is near, and that means it's time for the new school year. Busy parents who are new to a vegetarian diet may wonder, "What the heck am I going to feed my child?" if easy meals, like deli meat sandwiches, are no longer an option.

The good news is that it's just as easy to whip up delicious—and might I add, healthier—vegetarian lunches.

One foolproof route is using mock meats to replace the real thing in all your favorite recipes. It can be as simple as using faux-meat deli slices on a sandwich, or you can use mock chicken to create a salad, like the mock chicken salad recipe below, that can be eaten with crackers, over a bed of lettuce, or between slices of bread.

Mock meats aren't something you want to serve every day—variety is key to obtaining all the nutrients we need—but they are a great idea for people who are making the transition to a veg diet and for little ones who want to fit in with friends.

If you're in need of more lunch ideas, check out the VegCooking feature "Pack a Lunch With Punch" for easy lunches, and best of all, no recipes required! Also, stay tuned to VegCooking because we will have more back-to-school lunch ideas and a back-to-school contest very soon!

Ever wondered what the leafy vegetable hanging out in your Chinese food is? Well, there's a 99.9 percent chance it's bok choy. But Chinese cabbage (also known as bok choy) isn't used exclusively in Chinese food—it's also quite common in Korean, Thai, and Japanese cuisine.

I'm unaware of bok choy used in any non-Asian dishes, though, which is really quite surprising considering how common greens are worldwide. Why not try bok choy coleslaw, slow-cooked bok choy, or creamed bok choy?

The recipe below can be considered the Thai version of creamed bok choy, which uses coconut milk to achieve the creamy goodness. The chilies in this might make the dish a little too spicy for most, so feel free to reduce the number. Enjoy!

I have three words for you: three-day weekend! Yes, a long holiday weekend is here, and it's one typically celebrated with backyard barbecues and comfort food. Many women, myself included, want the comfort but not the calories that come with these meals.

Luckily, it's easy to take some quintessential guilty pleasures and make them closer to food that is guilt-free. One recipe that is easy to make healthier, without sacrificing flavor, is French fries.

By oven baking French fries, you can still achieve a crunchy exterior and soft interior, but you don't have to use nearly as much oil. I actually find that by baking, you increase the amount of flavor instead of covering it with heavy oil.

Enjoy these with a veggie burger or veggie dogs, or just eat so many that you couldn't possibly put anything else in your mouth. I know exactly how I'll be eating mine—with a kiddie-pool-sized side of ketchup and Vegenaise.

Enjoy!

Labor Day has come and gone, and summer is almost over. That means that the peak season for mint is about to pass us by too. After visiting my grandmother's house this weekend—and raiding her garden, which mint has practically taken over—I decided to take advantage of the current abundance of one of my favorite herbs.

Of course, I had to use some of my mint stash for fresh mojitos—the refreshing cocktail made from rum, mint, lime, sugar, and soda water. If made properly, it is hands-down one of the best drinks ever.

For the rest of my mint, I wanted to stay away from desserts, in which mint is commonly used, and try something new. I settled on lemony-mint rice.

Rice laced with mint is a Greek dish that has many of the same flavors as dolmas, but without the grape leaves. The ingredients are not overpowering, which is perfect for a delicate type of rice like basmati.

At first, the mint in the rice seemed rather strange to me. Almost a dessert rice but not quite. But after a while, when the flavors came together—of course, I didn't let the rice sit long enough for that to happen before I started chowing down—it turned more to the savory side. The garlic, oil, salt, and pepper stood up to the mint and complemented it well.

Some people are cringing while others are cheering because football season is here again. Tonight is the NFL's season opener, and how can you watch football without a greasy, deep-fried, cheezy snack in your hand?

Last year I featured Game Day Potato Skins, which were topped with melted vegan cheese and soy bacon pieces, but this year I'm going to spice it up a bit with Hot! Hot! Hot! Jalapeño Poppers.

As I mentioned earlier in the week, I was at my grandmother's house this past weekend and loaded up on fresh items from her garden. In addition to the mint I used here, I brought home a whole bag of jalapeños.

Supermarket jalapeños are rather lacking in heat these days, so I wasn't expecting the scorching heat that came from homegrown peppers. Yes, I'll admit that I can't handle my food too hot, but these peppers almost set my mouth on fire. To balance out the heat, I stuffed the peppers with vegan cream cheese and coated them with the thickest layer of cornmeal batter I could get to stick.

If you're making these as a game-day treat, you can adjust the filling and add various spices or even soy bacon bits. Enjoy the recipe—oh, and go, Saints!

I'm obviously on a comfort food kick these days. Thursday's post featured fried jalapeño poppers, and today I'm going with soy cream cheese and "bacon" stuffed mushrooms. I guess that's what football season will do to you.

This recipe is a very straightforward veganized version of a very popular recipe on All Recipes. The only difference is that I threw vegan bacon pieces into my soy cream cheese mixture—oh, and that I used soy cream cheese rather than a dairy product.

You can get fancy and use tempeh bacon or something similar, but I chose to use Bac-Os (yes, they're vegan), and it was delicious.

Enjoy!

Many vegetarians shy away from consuming too many faux meat products, which is totally understandable. Almost all of them are highly processed, which is something I, too, try to avoid. But I do think it's fun to try them all out at least once—especially the really weird ones.

While cruising through Trader Joe's the other day, I noticed a package of new (to me, anyway) soy chorizo. Of course, I had to try it.

It wasn't clearly marked as a replacement for Spanish or Mexican chorizo, so I decided to go in the Spanish direction and use it in a paella/risotto-like dish. Most recipes for chorizo Spanish rice call for sautéing the chorizo as the first step, but soy chorizo crumbles when heated and can easily become overcooked, so I threw mine in at the end. I also went with the poor man's saffron, turmeric, instead of the expensive stuff. The result was a rich dish with some kick from the spices in the soy chorizo.

I know vegan chorizo isn't that weird, and there are stranger faux meats out there. So, tell me about them! What have you tried? Did you love it, or did you hate it? Let us know.

Eating at a Lebanese restaurant last spring sparked a mild obsession with all things Middle Eastern for me. Since then, I've been unable to get enough of hummus, falafel, grape leaves, fava beans, and eggplant in just about any form, and it has inspired me to research lesser known dishes of the diverse cuisines. One I've found is a sweet potato salad that is both savory and salty.

Many of the sweet potato recipes I've come across involve cooking the sweet potatoes with cumin, ginger, and paprika, throwing in a healthy dose of oil and olives, then serving warm. I like to stick with most of this plan, but prefer to serve it chilled.

The sweet potato salad recipe below uses most of the ingredients mentioned above but also has yellow tomatoes, parsley, and lemon juice to lighten things up a bit. And when served chilled, it's the perfect end-of-summer treat. Enjoy!

Lentils—they don't seem like the most exotic ingredient to cook with, they don't scream "flavor!," and they have a bad rap as being hippie-ish '70s vegetarian food. But you should push all of those ideas out of your head because lentils, when used properly, can actually be the base for a delicious dish.

One of my favorite uses for lentils is in small, crispy cakes, and one of my favorite recipes for these is from VegCooking.com. You form the cakes with rice, veggies, and bread crumbs or flour, and then pan-fry until browned on the outside.

Many recipes for lentil cakes have an Indian flare, but this recipe goes in a different direction by omitting some of the usual Indian spices and by topping the cakes with a creamy horseradish-red pepper sauce that definitely has kick.

Most of us have tried lentil soup, but if you haven't tried lentils in any other recipes, then I suggest this one. Go ahead—give it a try!

There are few things I love more than chickpeas. For some people, that intense food love is reserved for chocolate or avocados, but for me it's chickpeas. I even love them in recipes that some would consider strange—wasabi-barbeque chickpeas, anyone?

I've realized my Asian-American hybrid chickpea dish really isn't that strange, because chickpeas are adaptable and can go well with just about any sauce. They work smothered in a light vinaigrette, in only olive oil and salt, in a little barbecue sauce, and especially in coconut milk or curry. A diverse little bean it is.

The curried chickpea recipe below is an extremely easy-to-make yet flavorful dish. The curry packs a punch, and the broth and cumin really add to the depth. Enjoy!

The transition from summer to fall in the South does not go unnoticed. It's the first time in months that you can go without AC and not break into a sweat immediately. It's the first time in months that you can even think about wearing a sweater. It's the first time in months that the words "I'm kind of chilly" have crossed your lips. After months of intense heat and humidity, these little moments stand out, and they all happened to me this weekend.

Here in Atlanta, we saw the first signs of fall, and they were beautiful! Of course, I took this as an opportunity to embrace foods I think of as "fall foods," such as soups, stews, and chilies. The first on my list was butternut squash soup.

The recipe below includes a step for creating your own vegetable broth—which I'll admit I never do because of cooking laziness—which was definitely worth it. The broth was fresher and not salty like prepackaged versions.

The spices in this recipe are very minimal—just salt, pepper, and nutmeg to taste—so feel free to play around with it and add others. I can imagine a hint of sage might go well or even a hint of cinnamon. I'm not so sure about, say, cayenne or chipotle, but you never know!

Pasta salads can be made out of just about any ingredients you'd like. The only real requirement is that it has—you guessed it!—pasta as the base and some type of dressing. With even the word "dressing" open to interpretation, that means you're open to a seemingly endless list of possibilities for your pasta.

But even with about a bazillion options available to me, I still prefer to keep my pasta salad plain and simple. To me, there is little that is more satisfying than pasta with good olive oil, herbs, and salt, so I decided to turn this delicious combo into an easy pasta salad recipe over the weekend.

The ingredients and methods won't shock you—there's nothing outrageous here, just a simple recipe that has flavors that work incredibly well together.

Enjoy!

Today's potato recipe is sort of a Spanish variation of home fries. The potatoes are boiled until just tender—not too mushy or falling apart—then pan-fried with spices until nice and crispy.

Most home fries recipes I've seen contain just a few basic ingredients, like salt, pepper, oil, garlic, and onions, but this one uses other ingredients that are more common to Spanish cuisine—paprika, parsley, and turmeric. OK, saffron is technically the ingredient common to Spanish cuisine, and turmeric is just an inexpensive way to cheat.

The spices in this recipe give it a little more kick than most home fries, and the parsley adds unexpected freshness. Don't worry, though—the comfort of your typical home fries isn't lost. It still comes through because of the deliciously crispy and seasoned skin on the potatoes. Enjoy!

After asking my friend Michael what delicious recipe I should feature on the blog for Rosh Hashanah, the Jewish New Year, I received, literally, five e-mails packed full of ideas. They ranged from round challah to mock gefilte fish to date honey. Surprisingly, the simplest recipe of the bunch stood out the most to me.

The idea of making my own vegan honey in order to replace that made from bees is something I've never even considered doing because store-bought replacements, like agave nectar, are now readily available. But with the start of the High Holidays here, I thought this would be the perfect time to give it a try.

The recipe I used to test the whole homemade-vegan-honey thing came from Leah at The Lilith Blog. It was surprisingly easy and quick to make, but the result wasn't how I remember honey being. And that isn't a bad thing.

The result was more of an apple-butter-like dip that was the perfect accompaniment for the apple slices I served it with; the combination is common to Rosh Hashanah feasts, and they signify the start of a sweet new year. You wouldn't want to add this to your tea—stick to the agave nectar for that—but it definitely could be used in baking. I bet it would even help with the binding in vegan recipes made without eggs.

Enjoy!

The low-carb craze that possessed our country a few years back caused many people to try anything and everything they could to replace carbs in a dish—while still trying to maintain flavor and satisfaction, of course. This led to many highly processed, and sometimes downright bizarre, carb-free foods. But one easy and healthy way to reduce carbs is by using spaghetti squash in place of spaghetti made from flour.

If cooked properly, the "noodles" of spaghetti squash are slightly firm and are great vehicles for many sauces—much like spaghetti made from flour. The key here is cooking the squash properly, though. It's easy to overcook or to separate the noodles while too hot, both of which result in mushy squash.

The recipe below is for your basic roasted spaghetti squash, which you can then dress up with fresh herbs, a light tomato sauce, or even a pesto. My only recommendation is not to overdo it with the sauce. These noodles are a little more delicate than spaghetti and won't hold up under anything too heavy.

Enjoy!

Some chili enthusiasts would say that chili should never contain any type of bean—ever—but I say that chili should always contain at least one type of bean, if not more!

Many chili cookoffs don't even include beans on the list of approved ingredients, but for vegetarian chili they are necessary, in my opinion, because they bring a heartiness that cannot be achieved with veggie and faux meats alone. When slow-cooked with vegetable stock, diced tomatoes, herbs, and spices, they absorb the spicy, flavorful broth like little sponges.

The recipe here is a simple hearty chili that puts beans front and center. You can always spice it up a bit by adding more chili powder, hot sauce, or jalapeños, and you can make it even more nutritious by tossing in veggies like squash, zucchini, bell peppers, and carrots. Enjoy!