Entries by sandrac
Chickpea fries with creamy artichoke, kale dip
A great dish for spring, this pairs crispy chickpea fries with a sour, oniony dip with a lot of additional flavour from the artichokes, kale, and sriracha. Ingredients 1/2 cup chickpea flour 1/2t coarse sea salt (divided) 2T millet flour 1/2T coconut sugar 1/2t black pepper, freshly cracked (divided) 3T nutritional yeast (divided) 1T fresh […]
Slow-cooked mushroom stew with cabbage, potatoes, and carrots
A simple, warming stew that can go straight into a slow-cooker, shown here with a gluten free soda bread bun. This recipe easily doubles (if you have a slow-cooker to suit). Ingredients 3 large portobello mushrooms (about 3 cups), stemmed, 1 1/2″ dice 2 cups packed shredded green cabbage (I use coleslaw mix) 2 cups […]
Fresh pappardelle with chickpeas, maitake mushroom, sun-dried tomatoes and kale
A simple pasta with a light, but satisfying and flavourful sauce. Ingredients For the pasta 1 cup semolina flour 1t tapioca flour 2t cornstarch 1/3 cup + 1T water 2 liters water with 2t coarse sea salt for boiling. For the sauce 1 cup cooked chickpeas 2T cooking oil 1/4t coarse sea salt 1/4 cup […]
Tempeh, coconut milk stroganoff with red sweet potatoes
A simple, lovely dish with mushrooms, cabbage, and kale. Ingredients 1 1/2 cups vegetable stock 1/4t coarse sea salt 1/4t black pepper 1/2 cup coconut milk 1 ‘spring’ dried kombu (about 1″) 2T tomato passata (or puree) 2T white pickling vinegar 1T prepared brown mustard 2T coconut sugar 2T smoked paprika 1T fresh garlic, minced […]
Soda bread
Soda bread is quick, versatile, and easy to make, involves no kneading and no worries about whether your dough will rise because of the yeast. This version trades the traditional wheat for gluten free flours and produces a chewy crust and a light, lightly sweet crumb. Shown here as a roasted tofu sandwich with spring […]
Single-serve banana walnut breakfast cake
A lightly sweet, airy breakfast cake with no added oil, sugar, gluten, or salt. Ingredients 3T sweet sorghum flour 1T brown rice flour 1/2T cornstarch 1/2T tapioca flour 1//4t heaping baking powder 1 medium, very ripe banana (about 3/4 cup) 1/2t pure vanilla extract 2T unsweetened soy milk 1T chopped walnuts, 1t reserved for garnish […]
Sweet, smoky tempeh steamed buns with creamy red miso-cashew dressing and spring mix
A lovely dish for brunch, this makes 16 buns, enough for a small appetizer for 8, or a light lunch for 4. Adjust the amount of spring mix and dressing to suit the serving size. Ingredients For the buns 2 1/2 cups whole wheat bread flour 1/2t coarse sea salt (or to taste) 1T yeast […]
Slowcooked chickpea, potato and vegetable stew
A simple, flavourful, slowcooked stew that goes well with fresh tortilla chips (as shown here), bread, socca or other accompaniments. This makes enough for 4 medium bowls or 2 large ones. Ingredients 1/2 cup dried chickpeas 2 cups water 1 ‘sprig’ dried kombu, about 2″ 1 Italian eggplant (about 1 1/2 cups), ends trimmed, halved […]
Go-To Chocolate CakeApril 20, 2019 - 9:58 pm
LAUREN CORMAN INTERVIEWS PROFESSOR FRANCIONE ON THE CALIFORNIA...November 2, 2004 - 3:23 pm- ROB MOORE INTERVIEWS PROFESSOR FRANCIONE AND TAMIE BRYANT...December 13, 2005 - 3:22 pm
PROFESSOR FRANCIONE KEYNOTES “ANIMAL RIGHTS: THE LAST...April 7, 2006 - 2:16 pm
BOB AND JENNA TORRES INTERVIEW PROFESSOR FRANCIONE ON WELFARISM,...November 3, 2006 - 3:21 pm
VANCE LEHMKUHL INTERVIEWS PROFESSOR FRANCIONE ON VEGAN EDUCATION...January 7, 2007 - 3:20 pm
