Monthly Archives: February 2009

Chocolatey Banana Pizza

The preparation of this dessert is almost ridiculously easy, belying its showy result. Thought I’d seen similar recipes in magazines for fruit pizzas, the first time I actually had this for dessert was in an Italian restaurant in Paris, presented as “Banana Pizza Chocolatino.” Combining a good-quality pizza crust and chocolate chips with bananas and […]

Creole Coleslaw

Crushed pineapple is the standout ingredient in this pleasant slaw. It provides a good balance to spicy or bold dishes. I like it with Southwestern fare like Tortilla Casserole, but my favorite dish to serve it with is Pasta Jambalaya.

Garlicky Greens with Seitan and Soy Sausage

Tofurky sausage is a fun protein source that provides plenty of flavor and spice to a meal. I prefer it to other kinds of faux sausages because it’s made with tofu and seitan rather then textured soy protein. The bold taste of Tofurky sausage provides a perfect foil for fresh greens.

Stovetop Tofu Skewers

Serving tofu and veggies kebab-style is festive, but firing up the grill, marinating the ingredients, and soaking the bamboo skewers (so they don’t ignite) can be time-consuming. And most people don’t own a stovetop grill. Here’s a shortcut method that circumvents all those steps, made right on an ordinary griddle.