The VegGUY Blog
During my interview with filmmaker Keith Famie for the "Detroit City of Chefs" movie, I had the pleasure of preparing several dishes that exemplify my culinary philosophy and journey. Here’s a glimpse into the dishes I crafted, mostly from my cookbook Vegetarian Traditions, Favorite Recipes From My Years At The Legendary Inn Season Cafe, highlighting my commitment to healthful, flavorful, and culturally rich vegetarian cuisine…
Hearts of Palm Farm & Ceviche
A few years ago, while visiting Peru on business, a small group of us flew into the farmland regions near Tarapoto, Peru. We traveled by pickup trucks over winding mountain roads into the valley beyond.
Beloved Carrot Cake
Although my cookbook, Vegetarian Traditions, contains 150 of my favorite recipes during my tenure at Inn Season Cafe, the ever-popular Carrot Cake is not one of them. This was the most popular dessert for many decades and is the most requested recipe on my blog. A decadent, moist cake with a healthy density that works well as a sheet cake, round-layered cake or even a wedding cake.
ASPARAGUS EN PAPILLOTE
Farmers markets are wonderful places to discover regenerative springtime delicacies, such as life-enhancing superfoods like the asparagus featured here. This recipe presents fresh asparagus in all of its glory by wrapping it in parchment when cooked.
Stuffed Globe Squash
The story of zucchini is a tale of empires, beginning with Columbus’ voyages to and from the New World. He took the first zucchino (meaning small squash) seeds back to his native Italy where the vegetable zucchini became ensconced into Italian cuisine.
Cranberry Bean Ragout
Trust is an expansive subject and individually intimate at the same time. As a plant-based chef, every aspect of the ingredients I use are as important as the final dish. Each one is chosen for its culinary contribution as well as healthful properties. The following recipe is one you can trust!
Maple Carrot Halava
Outside of carrot cake and muffins, carrots are rarely used for desserts here in North America. Traditional Indian carrot halava is prepared using two different methods. The first is to cook the carrots in clarified butter (ghee) and sugar until only the sweetness of the carrot remains and the sugar slightly caramelizes. The second is…
Roasted Baby Cauliflower
When cauliflower first appears at the farmers markets in Michigan, it is a sign that autumn is near. Neatly wrapped up in their green outer leaves, young cauliflower heads are stacked high on the tables when the market opens its doors. These “baby” cauliflowers are often very sweet and lighter in cruciferous flavors, which become bolder as they mature.
Harvest Vegetable Salad
The darker and more colorful fruits and vegetables are healthier with more anti-oxidants and immune building micro-nutrients. For example: red and yellow beets, carrots, radishes and red peppers–which all happen to be in my Harvest Vegetable Salad recipe. Local farmers markets should have plenty of these vegetables in stock!
Sourdough Griddle Cakes with Ajvar
For those of us who love sourdough, the starter lives and breathes as a fixture on our kitchen counters. Each day, it is fed and then expands and bubbles with lively energy.
Traditional chiles make this soup rich with the unique flavors, colors and terroir of New Mexico. Served with soft tortillas.
Skordalia with history
During the peak of summer in August, when the hot Sahara-born Sirocco winds blanketed the countryside, Aloni-sites were where families gathering for the cool breezes coming off the sea from Kalathas. Men would sip on cafes, while women would sometimes bring a bowl of fresh-picked almonds to crack and catch up on the seemingly endless tasks of the day.
Fire Roasted Poblano & Pepita Pesto
Nutty toasted pepitas with crushed garlic, freshly squeezed lime juice, brightly flavored cilantro and smokey fire-roasted poblano chiles provocatively meld together to create an explosion of flavor in any dish that it is served with. I particularly like it as a foil to corn dishes and often pair it with Quinoa-Corn Arepas and Chocolate Cherry Salsa from my cookbook Vegetarian Traditions.
Mushroom Walnut Roulade
Finger foods are convenient and easy to handle, making them ideal for occasions where guests can enjoy them without the need for utensils. The Mushroom Walnut Roulade is the perfect combination of umami and sweet flavors–they were always a big crowd-pleaser when served at Inn Season Cafe. A balanced and satisfying culinary experience, they’re sure to be a hit at any gathering!
Scalloped Potatoes
As the weather cools, potatoes become the ultimate comfort food–cherished for their creaminess and the feeling of satiation. This is a simple vegan version of a traditional scalloped potatoes recipe that is sure to comfort. The creaminess of the sour cream, butter and potatoes come together to make every bite indulgent and satisfying.
Awe-Inspiring Bourbon Pecan Pie
Looking to wow them for the Holidays, or a dish to make any random occasion special? Here is a recipe that is sure to please and satiate the cravings for the comforting foods of our youth
Alu Methi Tikki
Alu methi tikki is one of the flavorful, yet easy-to-prepare, dishes from the Gujarat region of India. The recipe calls for fresh fenugreek, one of India’s wonder spices and well known for substantial health benefits; the fenugreek leaves impart a rich flavor into whatever dish they are used in. This vegetarian traditional recipe adds depth to any repertoire.
Pumpkin Walnut Baklava
Baklava is one of the hallmark dishes of Cretan heritage. Originating in Ionian kitchens, it was adopted in every region of Ottoman rule and incorporated into each culture’s national cuisine because of its heavenly flavors and flaky, yet juicy, textures.
Kypo Pita Garden Roulade
Simple, yet sophisticated in taste, this dish is a star attraction as tapas or in a mezzes spread--a perfect dish to showcase the fresh harvest of an early summer garden.