Monthly Archives: February 2009
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 […]
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.
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.
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.