I don’t like to eat any food that I can’t make myself. Translation: I want to eat a whole food plant based diet and I don’t like vegan or vegetarian foods that replace meat with lab creations. This aversion, however, does not extend to gluten “meats” since 1) gluten is the protein found in wheat and you can extract at home with relative ease, if you are so inclined; and  2) I am fortunate enough not to have any gluten intolerance so gluten based meat substitutes are a good source of protein in my diet.

This recipe and method for gluten and bean “sausage” are inspired by Post Punk Kitchen. This version uses black beans, ground Cayenne for heat, and substituted the thyme with Fertile Earth’s Organic Thyme Blend Spice Rub.

Grilled Asparagus is simply delicious and the addition of portabello mushrooms and this marinade make them to die for!

Grilled Asparagus (Gabriel Hasser)

Ingredients

• 1 pound of asparagus, washed with stems trimmed
• 2 large portobello mushrooms, washed and sliced into 1/2 inch thick strips
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 cloves of garlic, minced
• 1/2 lemon, juiced
• 1 tablespoon of ginger paste
• 1 teaspoon salt

Preparation

1. Combine ingredients in an airtight container and allow to marinade for at least 2 hours.
2. Place the marinaded vegetables directly on a lightly greased grill. Cook rotating occasionally until the vegetables are tender, 8 to 10 minutes.
3. Serve warm.

Note: If your grill is of questionable cleanliness or you are concerned about loosing a few asparagus lay a square of tinfoil on the grill poke it with a few small holes to allow some smoke to come through the surface, and place your vegetables on the foil.

This recipe is our vegan adaptation of a BBQed Egg.

Grilled Bell Pepper with Tofu Scramble (Gabriel Hasser)

Ingredients

• 1 block tofu, drained, pressed, and sliced into small cubes
• 2 green onion, sliced
• 2 cups spinach, washed and chopped
• 2 cloves of garlic, minced
• 1 teaspoon soy sauce
• 1 rounded tablespoon nutritional yeast
• 1 teaspoon turmeric
• 1/2 teaspoon Cayenne pepper
• Salt and pepper to taste
• 2 large red bell peppers, washed, halved, and seeded
• 2 teaspoons sesame seeds

Preparation

A patch of Indian Blankets on the banks of the Pedernales River.

It has been a picture perfect spring week in Austin, so, with a few free days on our hands we decided to go camping. Camping is great for the change of scenery, exercise, fellowship, and food. Half the fun of the endeavor is to build a fire and make a hot meal in natural surroundings as our common primitive ancestors did in eras gone by.

For our temporary escape from civilization we sought refuge at Pedernales Falls State Park about an hour west of Austin in the hill country. The park is famous for its falls and pools that the Pedernales River has carved out of the limestone bedrock. This time of year it is also a great place to view the spring wildflowers and wildlife.

Beet and Rutabaga Borscht

Borscht is a traditional Ukrainian soup with a gorgeous purple-red hue.  It’s a delicious way to use beets and can be served hot or chilled.

Ingredients

• 2 medium carrots, peeled and chopped
• 1 onion, diced
• 1 tablespoon olive oil
• 1 pound (about 3 medium) red beets, peeled and cut into 1/4-inch cubes
• 1 medium rutabaga, peeled and cut into 1/4-inch cubes
• 6 cups vegetable stock (see our recipe)
• Salt and black pepper to taste
• Parsley or dill for garnish
• Sour cream for garnish (optional for vegan preparation)

Preparation

1. In a large soup pot, saute onion and carrots in olive oil over medium-high heat until onions become translucent.
2. Add beets and rutabaga, continuing to saute for about 2 minutes more.
3. Add stock, cover, and bring to boil over high heat.  Reduce heat and continue boiling until beets and rutabaga pieces are soft. Season to taste.
4. Using an immersion blender or upright blender, process soup until smooth.
5. Serve warm immediately or chill and serve cool.  Garnish each bowl of soup with fresh parsley or dill and a dollop of sour cream (optional).