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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 is a revival from an older post.  The presentation is dramatically delicious, adding a sense of discovery as one unfolds the steaming parchment.  An additional advantage is this is a quick and easy… Continue reading Asparagus En Papillote

In The Kitchen

Chef George in the Scavolini showroom kitchen in the Michigan Design Center

New Mexican Black Bean Soup

Traditional chiles make this soup rich with the unique flavors, colors and terroir of New Mexico. Served with soft tortillas.

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… Continue reading Roasted Baby Cauliflower

A Hearts of Palm Farm & Ceviche Recipe

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.  Distant waterfalls cascaded down the mountain sides with the shimmering water cutting through the lush green landscape.  Various tropical flowers,… Continue reading A Hearts of Palm Farm & Ceviche Recipe

Beloved Carrot Cake

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.

Alu Methi Tikki

Vegetarian traditions are found in cultures around the world, with India being the most prominent.  As a young man, I journeyed there four times and experienced the marvelous cuisine first-hand in homes, temples restaurants and street cafes.  I learned the value of treating every meal and each morsel with respect and appreciation.  I also discovered… Continue reading Alu Methi Tikki

Harvest Vegetable Salad

  Staying healthy sometimes can be a challenge.  Aside from taking common sense precautions, there is a lot we can do to keep ourselves healthy with food–colorful foods, that is. 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… Continue reading Harvest Vegetable Salad

In Food We Trust

“Trust,” as it pertains to the food system, has become an increasing concern for all of us.  As part of the ongoing research and planning for the James Beard Foundation’s annual conference over the last few years, a series of regional salons were conducted around the country on the subject of Trust.  A small group… Continue reading In Food We Trust

Sweet Tomato Chutney

The art of making chutney is a passion in India.  Cooks developed local reputations for their intense combinations of sweet, salty and hot.  Over the years I have heard a number of people mention the East Indian saying “too sweet to resist and too hot to eat.”  This recipe follows that model and is ideal… Continue reading Sweet Tomato Chutney