Check out my blog, Notes from the Vegan Feast Kitchen: The kitchen journal of a vegan food writer...ideas and recipes that I'm working on; culinary flights of fancy; opinions; passions; discoveries; and more.

Beijing-Style Vegan Guo Tie (or "Potstickers" Or Gyoza) (Savory Steam-Fried Dumplings, with Steamed Variation) Versatile Vegan Cheddary Spread (good also for making grilled “cheese” and “cheese sauce”) Syrian Bean Puree or Dip (with Yellow Split Peas and Onion) Low-Fat Vegan Mayonnaise and Vegan BLT Sandwich Orange-Rosemary White Bean Pot (Slow-Cooker recipe) Rishtaye (Red Lentil and Pasta Stew with Browned Onions)
Homemade Lighter Hemp Milk (Raw) Two Recipes for 100% Wholewheat Bread Machine Bread Chocolate-Orange Blackberry-Pecan Scones Cinnamon Roll Lamb
Julie Hasson’s Yummy Tofu Scramble
Multi-Grain, Hemp Protein Pancake Mix Whole Grain Lowfat Crepes Tender Almost-No-Fat Chocolate Cupcakes with Fluffy Vegan Icing Dark, Fudgy Okara Brownies
Apple-Polenta-Pecan Crisp Vegan Chai Brownies with Ginger Gelato Bulgur Pilaf with Mixed Greens and Garlic
Vegan Italian "Sausage" Burgers with Roasted Garlic Aioli
Mushroom-Tempeh Burgers New Vegan Macaroni and Cheeze Recipe
Featherlight Dumplings Buddha's "Roast Duck" with Yuba (Beancurd Skin)
Spicy Middle Eastern Pasta and Chickpea Casserole Fattoush (Levantine Tomato and Pita Bread Salad with Herbs) Syrian Green Bean Salad Crème of Artichoke and Mushroom Soup with Pesto Mushroom Barley Soup Japanese Noodle and Tofu Soup Veganized Italian Sausages, Potatoes and Artichoke Hearts in Tomato Broth Vegan, Low-Fat Mushroom and Asparagus Shepherd’s PieBraised Eggplant with Sundried Tomatoes Chinese Vegan "Beef" and Asparagus Stir-fry with Vegetarian "Oyster Sauce" (Homemade sauce recipe included) Potatoes and Kale with Mushrooms and Veggie Italian Sausage