Taco Seasoning Mix...

Today became an interesting coalescence of imitation and inspiration, on one hand we had suddenly developed a craving for tacos, on the other hand, we found ourselves without the means to properly season the dish. We had taco shells, onion, soy cheese, lettuce, tomato, soy burger crumbles and vegetarian refried beans, everything we needed but not a single package of "taco" seasoning was to be

The Bread Board an Edible History of Civilization

Send us your food stories of triumphs and trials in the kitchen, we'll publish it on The Bread Board so our readers can devour every savory tale.

Introducing The SunCoast ECO Report

For those of us fortunate enough to live on the "Sun Coast" of Florida there are few things more important than the quality of our environment. The sea with its rich composition and constant, weathering presence influences every aspect of our lives. Our back yard is the Gulf of Mexico and our homes inhabit the space between two great oceans. Florida shares a

Green Board Irish Stew...How could we not?

Our Salute to that which be Erin, Fen and braugh
Green River Irish Stew

Ingredients

1 large potato peeled and cut into large chunks
3 carrots peeled and chunked
1 medium turnip peeled and cut into large pieces
2 small onions peeled and cut in half
8-10 Brussels sprouts
4 -5 medium florets cauliflower whole
4 -5 large button mushrooms sliced
3 Cups cold water
3 Tbls flour
1 vegetable bullion

I'm gonna roux the day I did this, but it's so good...yea yea, yea yea!

Take a Leek Soup

excerpt from: A Vegetarian Cooks' Book, The Green Cuttingboard Press, 2004

Ingredients:

1/2 whole leek, sliced (thin slices from the root to the green, no further)
8 ounces button mushrooms, chunked
1 yellow squash, sliced
1 Tbls chopped garlic
1 8 ounce can white navy beans, drained
1/2 Cup vegetable oil
2 Tbls all-purpose flour
2 Tbls soy spread
2 Cups water
1/2 Cup white

The Garden's Gift... A Question of Rhubarb

The inspiration for this recipe comes from Gladys who is the master of cold weather, warm rhubarb desserts and a pretty damn good cook to boot. The twist is Pillsbury's original crescent rolls in a tin. The reason is two fold, our friend Jackie at The Daily Bread who is talented enough to have nurtured rhubarb through the snow, the second reason is that Pillsbury provides a ready made vegan pie

Mexi-Corn Lasagna

Marco Polo is credited among other things with introducing pasta to Italy after one of his explorations to the orient, add New World corn, cumin and bake; we should really call this dish Around the World in Italia Maize...but we won't.

excerpt from: "A Vegetarian Cooks' Book"
The Green Cutting Board Press, 2004



Ingredients

1 can (17 oz) whole kernel corn, drained
1 can (15 oz) tomato sauce