A simple tofu dish with a lot of flavor, pictured here with soft wheat berries and roasted greens and peppers. Replace the sesame seed butter with cashew for a milder flavor. Ingredients 225g tofu, cubed 1/2 cup and 2T unsweetened soy milk 1T corn starch 1T of cooking oil 1/2t coarse sea salt 1 scallion, […]
A very simple soup that relies on a handful of ingredients for a balanced, but complex flavour and a smooth mouth feel. A little nutritional yeast (about 1T) also goes well with this dish, although it changes the colour. Ingredients 4 pears, cored and chopped (about 3 cups) 1/2 cup of walnuts 1T of lemon […]
Normally a summer soup, this keeps some of gazpacho’s traditional elements, heirloom tomatoes, red onion, garlic, balsamic vinegar, but adds some fall flavours. 2 red peppers, 1/4″ dice (about 1 1/2 cups when diced) 1 cup of heirloom grape tomatoes, quartered 1 cup packed of flat leaf parsley, minced 2 cups of fresh raspberries 1 […]
Rich pumpkin and spices with coffee flavours for a nuanced fall dessert, pictured here with lime cashew topping. Ingredients 12 cup of coconut milk 12 cup of fresh espresso 12 cup of sugar 1 12T of agar-agar flakes 1, 15oz can of pumpkin 12t of dried ground cinnamon 14t of dried ground ginger A pinch […]
A hearty soup for fall, accented with garlic and dill, garnished with arugula, scallions and savory lime cashew butter. For the soup 1 cup of water 1 sprig of dried kombu (about 2″) 1/2 cup of black beluga lentils 1T cooking oil 1/2t coarse sea salt 2T fresh dill, minced 2T fresh garlic, minced 1 […]
Accented with with ginger and scallions, this is a simple soup with a luxurious texture and comforting, subtle flavours. Add a little minced garlic (1T) for a little extra flavor. 2 cups peeled and diced rutabaga* 2 cups trimmed, cored and diced fennel 2 tart baking apples (preferably granny smith)* 1 scallion, minced (2″ of […]
Accented with cashew butter, apple cider vinegar and scallions, this is a simple soup with a lot of bright flavours and colours. Ingredients 2 cups fresh pineapple, 1/3″ dice 1 large red pepper, 1/4″ dice (about 1 cup) 1 cup packed baby kale, finely chopped 1 scallions, minced, 2″ of green reserved for garnish 1T […]
A darkly coloured, but brightly flavoured salad that combines a number of textures. Shown here with sliced tofu in a simple peanut sauce. Ingredients 1t coarse sea salt divided in quarters 2T of cooking oil, divided 2T of olive oil 2T of lemon, divided 2 cups vegetable stock 1 cup wild rice 1 large red […]
A rich fall dessert with a crisp, brightly coloured sorbet for contrast, all in a single serving. Ingredients For the pudding 1 slice of whole wheat bread, staled and crumbed (about 1/2 cup packed) 1/4 cup unsweetened soy milk 1t baking powder 2T plant-only vegetable shortening A pinch of sea salt 4T sugar, divided as […]
Poached in maple syrup, balsamic vinegar and spice, this is a beautiful dessert for fall. Add some dried fruit to the poaching liquid once it has reduced but not thickened for some extra flavour and colour on the plate. Use 1T of marmalade to replace the triple sec if desired. Ingredients Two pears, halved and […]
Go-To Chocolate CakeApril 20, 2019 - 9:58 pm
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PROFESSOR FRANCIONE KEYNOTES “ANIMAL RIGHTS: THE LAST...April 7, 2006 - 2:16 pm
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VANCE LEHMKUHL INTERVIEWS PROFESSOR FRANCIONE ON VEGAN EDUCATION...January 7, 2007 - 3:20 pm
