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FAQs: Ask the Vegan Chef

Former restaurant chef Robin Robertson is a quintessential vegan queen of the kitchen. The author of 10 vegetarian cookbooks, including Vegan Planet and The Vegetarian Meat & Potatoes Cookbook, Robin answers your questions about vegan cuisine. From meat-free must-haves to keep in the kitchen to how to satisfy cravings for vegan French toast and much more, Robin shares years of experience and a wealth of expertise with you. Read on! (And to learn about her upcoming events and releases, visit Robin’s Web site at RobinRobertson.com.)

General

Q. I am about four weeks into my vegan lifestyle but have concerns about eating out. On this Web site, I found good info on various restaurants, but you do not say anything about the buns. I thought that most buns, bagels, and breads are made with eggs or butter. And what about pastas?

A. Although there are certainly exceptions, many breads, rolls, and pastas are actually made without eggs or butter, especially French or Italian-type breads as well as flatbreads and bagels. The predominant exception is "flavored" breads or bagels, which may contain cheese, etc. Dried pastas are generally vegan, while "fresh" pasta usually is not. One way to give yourself peace of mind is to call a restaurant before you visit it (try not to call during the lunch or dinner rush) and ask to speak with a manager whom you can ask about the products the restaurant uses. This is much less of a hassle than just showing up at a place unprepared.

Q. This Christmas, I was given a Lodge cast-iron Dutch oven to use at my campsite. It came with a cookbook with all sorts of chicken, beef, etc., recipes. My daughter is vegan, and I try to stay as close to her diet as possible. Where can I find vegan recipes for cooking over my campfire?

A. Check out this VegCooking.com feature: http://www.VegCooking.com/campingrecipes.asp. There are also some cookbooks that can help, such as The Vegetarian Grill by Andrea Chesman. You also might enjoy some of the quick-and-easy recipes for cooking with nonperishable food in Apocalypse Chow: How to Eat Well When the Power Goes Out by Jon Robertson (and for which I wrote the recipes).

Q. I am a new vegan and have a couple of questions about products. Are sugar-free maple syrup, Bisquick, and Smart Balance vegan? Thanks!

A. You're in luck: According to the Smart Balance Web site, its "Certified Organic" Smart Balance is 100 percent vegan (the lactic acid it contains is derived from beets). Bisquick is also vegan—as long as you don't add eggs or dairy products to the mix! As for sugar-free maple syrup, I couldn't find any brands that weren't vegan, but as with any product, it's always a good idea to read the label first. PETA has a great factsheet on hidden animal ingredients so that you know what to look for.

Q. Can you please advise me on how to cook and prepare tofu? I have noticed that most recipes that use tofu do not include step-by-step instructions on how to prepare it.

A. Yours is a common question posed by people who are new to vegetarian cooking. For all you tofu-newbies out there, here is an encore presentation of my tips on preparing tofu from the Ask the Vegan Chef archives:

Let’s call this “Tofu 101.” All tofu is not created equal, but this primer will help you better understand this wonder food. If you’re new to tofu, it will probably be a while before you’ll want to eat it cold and raw because plain tofu is definitely an acquired taste. Well, actually, it doesn’t have much taste on its own—the beauty of tofu is that it quickly absorbs the surrounding flavors and seasonings. The conventional wisdom is to use tofu as an ingredient in combination with other more flavorful ingredients, rather than “unadorned.”

Silken tofu is best for smoothies, sauces, puddings, “cheesecakes,” and other soft, silky, or “saucy” recipes.

For stir-fries, sautés, or other dishes that require a sturdy texture that retains its shape during cooking, use regular tofu, a.k.a. Chinese bean curd. Press the water out of your firm or extra-firm tofu by cutting it into slabs and placing them on a baking sheet lined with paper towels. Top them with additional paper towels, another baking sheet, and some heavy canned goods. You’ll be ready to create amazing dishes with tofu.

Here are some simple ideas to try: After draining the water from tofu, heat a small amount of oil in a large nonstick skillet, add slices or cubes of firm tofu, and fry them on all sides until they are golden brown. Now comes the “flavor”—add a splash of tamari sauce or teriyaki sauce, simmer for a few minutes, then add to stir-fried fresh veggies and rice and—voilà!—you’ve got a quick, easy, and, most importantly, tasty meal. You can also make a quick sandwich filling by simmering browned tofu with barbecue sauce.

Make a hearty, satisfying dinner for friends and family by combining crumbled tofu with a splash of fresh lemon juice, a little fresh parsley, and a dash of salt and pepper and then using it as the filling for a yummy lasagne.

Q. I have trouble finding good vegetarian food when I’m on the road. Is there a snack that I can keep in the car that is vegetarian and healthy?

A. There are so many healthy vegetarian snacks available that you could literally fill your car with them. Let’s begin with nuts of all kinds, from almonds to walnuts; dried fruit, including raisins, cranberries, and apricots; and trail mix. There are always corn chips, pretzels, popcorn, and cookies—many of them are reasonably healthy. How about keeping a jar of peanut butter and a package of crackers handy? Or try some vegetarian jerky—there are all kinds of flavors available, including vegan pepperoni sticks. When you want more than a snack, get a salad to go at a supermarket or any number of casual and fast-food restaurants. And check out this Web site for a list of vegetarian options at various restaurant chains, including yummy veggie subs, wraps, burgers, and more.

Q. I want to become a vegetarian, but when I go to the supermarket, I can never find anything besides Boca burgers. Some of your recipes sound delicious, but I can’t find faux shrimp or faux chicken. What should I do?

A. Morningstar Farms now makes terrific frozen vegan “Meal Starters” chicken and steak strips, available in many supermarkets. You could request that your local supermarket start carrying these products, or you could go on a “field trip” to a nearby store that does carry them. For a tasty variation, you can also use tofu or crumbled Boca burgers in many of the recipes that call for faux meat products. In general, however, I would advise that you concentrate on making recipes that contain ingredients that are accessible to you, such as beans, grains, nuts, potatoes, pasta, and fresh produce. Most vegetarian recipe sites and cookbooks are loaded with terrific recipes that do not call for faux meat products.

Q. I leave the house at around 7 a.m. and take everything in my backpack that I will need until about 10 p.m. I don’t have access to a refrigerator at work. I also need to stick to my budget, typically $5 to $7 a day. How can I make sure that I have something vegan for lunch and dinner, which may not be eaten for up to 12 hours after I leave the house?

A. Here are some portable meal and snack ideas that are tasty and nutritious as well as economical: Peanut butter and whole grain crackers, trail mix, nuts, popcorn, and ramen noodles (if you have access to a microwave or hot water). Use a thermos for hot soup or stew and an insulated bag with a cold pack for sandwiches, wraps, and salads as well as hummus and veggies. Small pop-top cans of chickpeas are handy—just drain, rinse, and eat.

Q. I have been asked to prepare a vegan cold buffet. Can you suggest what to serve?

A. Here’s one of my favorite cold buffet menus: Prepare a couscous salad or a rice salad, with chopped vegetables, dried fruits, and nuts. Also on the buffet would be a bowl of hummus served with pita triangles and perhaps tabouleh, dolmas, and baba ghanoush with vegetables. You could also make wrap sandwiches using hummus or baba ghanoush with some shredded lettuce and carrots. Put out a few bowls of imported olives and a platter of fruit, and you’re all set.

Q. I’m a 24-year-old mom of two, wife of one, and I’m the only vegetarian in the family. My husband can’t stand vegetables. He’ll eat broccoli and mushrooms, and that’s about it. What I’m looking for are recipes that will suffice as a meal for me but that I can add chicken or fish to for the rest of the family. All I’m coming up with are stir-fries, and those get old after a while. Thanks for your help and your Web site!

A. How about making meatless meals that the whole family can enjoy? Get some frozen Boca brand “burger” crumbles at the supermarket or natural food store and add them to your spaghetti sauce and chili instead of ground meat. You can also use them to make sloppy joes, tacos, and casseroles. Another idea is to make a pot of hearty bean soup or some other bean dish that would be a satisfying meal for everyone. Experiment with new ways to cook vegetables—for example, maybe your husband would enjoy certain vegetables puréed, fried, roasted, or chopped up and baked in casseroles instead of steamed or boiled. If your stir-fries get boring, change up the seasonings—maybe add some ginger, garlic, and tamari sauce. Add cooked linguine to your next stir-fry for a tasty change. Or, instead of serving your stir-fry over rice, serve it over couscous, quinoa, or mashed potatoes. Look for more ideas in my book The Vegetarian Meat and Potatoes Cookbook . And for information on raising healthy vegan kids, check out Dr. Neal Barnard’s book Healthy Eating for Life for Children .

Q. I’m trying to find vegan recipes for my slow cooker. Do you have any suggestions?

A. I have posted some vegan slow cooker recipes on my Web site, www.robinroberston.com. They are listed under the recipes taken from my book Fresh From the Vegetarian Slow Cooker .

Q. I heard that margarine is bad for you because of trans fats. Could you tell me if there is a margarine that is made with natural ingredients?

A. My favorite brand is Earth Balance—it is a great-tasting, nonhydrogenated vegan margarine that has no trans fatty acids. It is widely available in natural food stores.

Q. How is edamame prepared as an appetizer? I’ve had it at a Japanese restaurant, served warm with a mild salty flavor, but it also tasted slightly sweet.

A. Edamame (green soybeans) served in the pod make a delicious and protein-rich appetizer. The pleasant salty-sweet taste comes from coarse salt, which is sprinkled on the cooked edamame and brings out their natural sweetness. To prepare edamame in the pod, rinse them in cold water, and then steam or boil them until they’re tender and bright green, about five minutes if frozen and 10 minutes if fresh. To serve, place the cooked edamame in a bowl, and toss them with 1/2 teaspoon of kosher salt (or other coarse-grained salt). Be sure to provide an empty bowl when serving for the discarded pods.

Q. Do you have a vegan recipe for orange chicken or broccoli and beef? There is a Chinese restaurant I like that has excellent vegan choices, but it is quite expensive, and I would love to be able to make these meals at home. Also, I have been looking for a way to make a veggie burger like Morningstar Farms Grillers but without all the sodium.

A. There are a number of ways to make great homemade veggie burgers with ingredients such as seitan (or “wheat meat”), beans, mushrooms, grains, and nuts, in various combinations. In all likelihood, however, they won’t taste like what you get at the grocery store, because food companies that make commercial veggie burgers use flavorings and processing techniques that are not easily accessible to those cooking at home. Perhaps a different brand of commercial veggie burgers (try Boca and Gardenburger) would give you a similar taste and texture with less sodium.

Here are recipes for vegan versions of two Chinese favorites:

Vegan Beef With Broccoli
For the vegan “beef,” try the new Morningstar Farms Meal Starters Steak Strips. Otherwise, you can use seitan or tempeh.

3 Tbsp. cornstarch
1/3 cup soy sauce
1 lb. vegan beef alternative
1 Tbsp. sugar
1/2 tsp. toasted sesame oil
1/2 cup vegetable broth
1/4 tsp. crushed red pepper flakes
1 lb. broccoli, florets separated and stalks trimmed, peeled, and cut diagonally into thin slices
1 small carrot, cut into thin diagonal slices
3 Tbsp. canola or other light cooking oil
3 scallions, minced
1 garlic clove, minced

• In a bowl, combine 1 Tbsp. of the cornstarch and 2 Tbsp. of the soy sauce. Add the “beef,” tossing to coat. Cover and refrigerate while preparing the sauce and vegetables.
• In a small bowl, combine the remaining cornstarch and soy sauce along with the sugar, sesame oil, vegetable broth, and red pepper flakes. Set aside.
• Place 1 cup of water in a large skillet or wok and bring to a boil. Add the broccoli and carrots. Cover and cook until crisp-tender, about 2 minutes. Drain and set the vegetables aside.
• Wipe the skillet or wok dry and place back on the heat. Add 2 Tbsp. of the canola oil. When hot, add the “beef” strips and stir-fry until cooked, about 3 minutes. Set the “beef” strips aside on a plate.
• Wipe the skillet or wok clean and return to the heat. Add the remaining Tbsp. of oil. Add the scallions, garlic, broccoli, and carrots and stir-fry for about 1 minute. Add the “beef” and stir to combine. Add the sauce, stirring to thicken. Cook until heated through, about 2 to 3 minutes.

Makes 4 servings

Vegan Orange Chicken
For the vegan “chicken,” try the new Morningstar Farms Meal Starters Chik’n Strips. Otherwise, you can use seitan, tempeh, or firm tofu. If Chinese rice wine is unavailable, use dry sherry.

2 Tbsp. Chinese rice wine
3 Tbsp. cornstarch
1 lb. vegan chicken, cut into strips or cubes
1/4 cup orange juice
1/4 cup vegetable broth
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
2 tsp. brown sugar
1/2 tsp. dry mustard
1/4 tsp. crushed red pepper flakes
2 Tbsp. canola oil or other light oil
1 garlic clove, minced
1 tsp. minced ginger
1 orange, cut into thin slices, for garnish

• In a bowl, blend the rice wine and 1 Tbsp. of the cornstarch. Add the vegan “chicken” and toss to coat. Set aside.
• In a bowl, combine the orange juice, vegetable broth, soy sauce, sesame oil, brown sugar, mustard, pepper flakes and the remaining cornstarch. Blend well and set aside.
• Heat a large skillet or wok and add the canola oil. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
• Add the “chicken” and stir-fry until golden brown, 2 to 3 minutes.
• Stir in the sauce and stir-fry for another minute, or until the sauce is thickened and hot. Serve garnished with orange slices.

Makes 4 servings

Q. My vegetarian son is bringing a vegan friend to our holiday meal. I want his friend to feel welcome, but I’m concerned about what to serve. I know vegans avoid dairy products and eggs. One of the vegetable dishes calls for white wine vinegar. Is this vegan?
—Tammy

A. White wine vinegar is vegan. It’s nice of you to check, though, because some products, such as Worcestershire sauce (which is made with anchovies), that people might not think contain animal products do. Many wines are not vegan because most wine producers use at least one animal byproduct (usually either isinglass or egg whites) during the filtering process, but this is not the case with white wine vinegar.

Q. I’ve searched everywhere and can’t find information about cooking quinoa. I cooked it for 45 minutes, and it was disastrous! Please help!

A. There may actually be two reasons for your disastrous quinoa. First, you’re cooking it too long—try cooking it for about 15 to 20 minutes. Second, you may not have rinsed the quinoa well enough before you cooked it. It must be rinsed extremely well to remove the bitter, white outer resin called saponin. If that bitter residue is not removed, the quinoa will taste, well, bitter. Once you wash away the coating and simmer it in salted water for just the right amount of time, yummy quinoa should be “yours for the eating.”

Q. What is the difference between soya milk and soy milk? They are both called for in different recipes.

A. They are the same thing: It’s called “soy milk” in the United States and “soya milk” in other parts of the world.

Q. I would like to make my boyfriend a vegan Valentine’s Day dinner with a “red” theme. Do you have any suggestions? —Crystal

A. Start with a red-leaf lettuce salad that contains a variety of “hearts” (artichoke, celery, palm) and even some heart-shaped beet or radish slices, drizzled with a raspberry vinaigrette. For an entrée, there are lots of ways to go. If he’s a casual kind of guy, make him a pot of red-bean chili. For something fancier, pan-sear some portobello mushroom caps, sliced seitan or sliced tofu (any of which can be cut into heart shapes) and top with a red sauce—barbecue, tomato, red wine sauce, or red pepper coulis. Side dishes could include roasted red bliss potatoes and sautéed red grape tomatoes. For dessert, try a vegan cheesecake topped with fresh strawberries.

‘Here’s My Heart’ Salad With Raspberry Vinaigrette
Adapted from Vegan Planet by Robin Robertson.

1 head red leaf lettuce
One 9-oz. package frozen artichoke hearts, cooked and sliced
One 14-oz. can hearts of palm, drained and sliced
1/2 cup minced celery hearts
2 red radishes, thinly sliced
3 Tbsp. white wine vinegar
1 shallot, minced
2 tsp. fruit-sweetened raspberry spread
Salt and freshly ground black pepper, to taste
1/3 cup extra-virgin olive oil
1/2 cup cooked sliced beets

• Tear the lettuce into bite-sized pieces and place in a large bowl. Add artichoke hearts, hearts of palm, celery hearts, and radishes. Set aside.
• In a small bowl, combine the vinegar, shallot, raspberry spread, salt, and pepper. Whisk in the olive oil and pour the dressing over the salad.
• If using plain sliced beets, add them now and toss the salad to combine. If using heart-shaped beets, toss the salad first, then garnish each serving with the beet slices.

Makes 4 servings

Strawberry Tofu Cheesecake
Adapted from Vegan Planet by Robin Robertson

For the Crust:
3 Tbsp. vegan margarine (such as Earth Balance)
1 1/4 cups vegan graham cracker crumbs

For the Filling:
8 oz. firm tofu, drained
1 lb. nondairy cream cheese (such as Tofutti Better Than Cream Cheese)
1/2 cup sugar
2 tsp. pure vanilla extract
1 Tbsp. cornstarch
2 cups fresh strawberries, hulled, washed, and dried
1/2 cup fruit-sweetened strawberry spread

• Melt the margarine and blend well with the graham cracker crumbs. Press into the bottom of a 7- or 8-inch springform pan.
• Preheat the oven to 350°F.
• In a food processor, blend the tofu with the Tofutti cream cheese. Add all other filling ingredients and blend until very creamy. Pour into the crust and bake for 45 minutes. Turn off the oven and leave in for 15 minutes more to help set the center. When done, the edges should be golden and starting to pull away from the sides of the pan.
• Cool about an hour, then refrigerate another 3 hours to set. Keep refrigerated.

• To serve, run a knife along the edge of the pan and carefully remove the sides of the springform pan. Slice the strawberries if they are large or vary greatly in size or leave whole if they are small and uniform in size. Arrange the strawberries on top of the cheesecake. Purée the strawberry spread in a blender or food processor until smooth and brush on top of the strawberries.

Makes 6 servings

Q. Hello, Robin! I’m moving away from home and want to go vegan, but the process of cooking for just one seems really hard. Fruits and vegetables (especially organic) spoil easily, and most recipes call for a mountain of ingredients and make five to six servings. I don’t have much money to buy lots of ingredients or space to store them. What can I do?

A. Although cooking for one is challenging, it’s by no means impossible, and it’s really no harder for a vegetarian than it is for anyone else. You can always grill one veggie burger at a time or cook up a small amount of pasta. Also, most recipes that yield four servings can be cut in half. Try portioning and freezing part of the recipes you make now to enjoy later. To keep fruits and veggies from spoiling, do what they do in Europe: Only buy what you can use in a day or two. It may be a little inconvenient, but it beats throwing away good food! Keep a few bags of organic frozen vegetables on hand too. A great cookbook to pick up is Joanne Stepaniak’s Table for Two—it contains lots of vegan recipes that make only two servings, and it has lots of tips, menus, and other information.

Q. I've heard from different people that it’s all right for vegetarians to eat fish or shrimp. Is that true?

A. It’s not all right as far as fish are concerned! Because fish and shrimp are members of the animal kingdom and not part of the plant kingdom, they are not included in a true vegetarian diet. Some people are confused because they think that not eating “meat” refers only to “red meat” and erroneously assume that fish, and even chickens, are OK to eat. But fish and chickens aren’t walking vegetables. If you’ve ever shared your home with a goldfish or a parakeet, you know that fish and birds have feelings just like any other animal. If your food had a face or a mother, then it is not vegetarian. Find out more about what’s wrong with eating fish at www.FishingHurts.com.

Q. I own a copy of your book Vegan Planet and think it’s the best cookbook for vegans I have ever come across. I want to learn more about the general principles and techniques of vegan cooking so that I can produce a few of my own dishes and reduce my dependence on cookbooks. Are there any textbooks or resources that you know of that provide such information? To what degree do professionals like you rely on recipes?

A. I’m happy to hear that you enjoy Vegan Planet! I don’t know of any textbook-type books on vegan-cooking principles and technique—perhaps you can inquire about such a book through the Natural Gourmet Cookery School in New York. One book that does contain some good information is The Modern Vegetarian Kitchen by Peter Berley. I also suggest that you gather some of your favorite vegetarian cookbooks and page through them, almost like reading a novel. You may find that you “soak up” a lot of great information that way. This will help you get familiar with a lot of techniques and should make you more comfortable with cooking without recipes.

I personally do not rely on recipes except for baking, where precise measurements are crucial. For all other cooking, after gathering my ingredients and knowing what I want to make, I rely on my five senses to create the end result. This is, of course, after gaining many years of cooking experience! Even when starting out, though, I suggest using recipes more as an outline than a mandate. Good cooks always add their own personal touch to dishes—even if it’s something as simple as substituting an ingredient in a recipe or adding a garnish.

Q. I want to be a vegan chef and was wondering what you would suggest. Are there any vegan culinary schools or schools where I can specialize in vegan cuisine? I really would love to open a restaurant someday to help turn the public on to healthy, delicious, cruelty-free alternatives!

A. I recommend that you check out the Natural Gourmet Cookery School in New York City. It has an accredited chef’s training program that focuses on vegetarian cooking—the only one of its kind in the U.S. Best of luck in pursuing a career as a vegan chef!

Q. I am a nearly 40-year-old woman who has decided to go vegan. I recently received literature from PETA, and while I have always loved animals, the PETA materials really opened my eyes to what people are doing to other living creatures, and I feel very ashamed. I was raised in a big meat-eating family, so this decision isn’t going over well, but I am standing firm on this! My question is, I want to make dishes that imitate the foods that my family loves, such as cheesecake and pizza, but I’m not sure where to start—can you help?

A. It’s never been easier to go vegetarian, thanks to some of the great new products available today. The best place to start is by trying some of the easy meat and dairy-product alternatives, such as Boca burger crumbles and vegan burgers, Tofutti Better Than Cream Cheese, and Follow Your Heart’s Vegan Gourmet Cheese Alternative, all available from your local natural-food store. With veggie foods such as these, you can replace the ground beef in chili, spaghetti sauce, tacos, and stuffed peppers and make great pizzas and cheesecakes. Get some tofu to replace the ricotta cheese in your lasagna, and there’s another family favorite that you can make. Make a list of what your family likes to eat, and you’ll begin to find creative ways to substitute veggie alternatives for the animal ingredients. This is also a great opportunity to introduce your family to new favorites, such as bean soups and some ethnic dishes that are naturally vegan.

Q. I know that I can’t be the only aspiring vegan who could burn water. But most of the ready-made vegetarian foods that I find (such as frozen dinners) contain eggs. What’s out there that’s egg-free?

A. More choices than ever before! Some brands have some products with eggs and some without, so you do have to read labels, but among the brand names that make easy, yummy, heat-and-eat vegan foods are Lightlife, Boca, Tofurky, and Yves Veggie Cuisine. There are more product ideas listed on this Web site. Also, a tour of your natural-food store should yield some pleasant surprises—I seem to notice a new vegan product almost every time I shop, so keep looking!

Q. I’m searching for a vegan stew recipe (such as “beef” stew) that’s so good, I can fool my meat-eating friends with it. Can you help?

A. Here’s one of my favorite stews—it’s hearty and loaded with flavor, and your friends will never miss the meat! It calls for vegetarian sausage links and burger crumbles—both are easy to find in health food stores and well-stocked supermarkets. If you can’t find a ground-meat alternative in the freezer case, buy some frozen veggie burgers, thaw them slightly, and chop them up—they work great. Liquid Smoke is a hickory flavoring that is stirred in near the end of the cooking process to add a pleasant smoked nuance to the stew. (But the stew will still taste great without the Liquid Smoke, if you can’t find it at the supermarket.) Vegetarian Worcestershire sauce, available in natural-food stores, is made without anchovies, and soy sauce can be substituted instead.

Vegetarian Brunswick Stew
This fresh interpretation of a Southern favorite tastes even better the day after it’s made. The recipe comes from my book The Vegetarian Meat & Potatoes Cookbook.
1 Tbsp. olive oil
1 pkg. vegetarian sausage links, cut into 1/2-inch pieces
1 yellow onion, finely chopped
1 celery stalk, minced
1 large white potato, diced
2 garlic cloves, minced
1 1/2 tsp. grated fresh ginger
3 1/2 cups vegetable stock or water
1 15-oz. can diced tomatoes
1 16-oz. package frozen succotash
3 Tbsp. vegetarian Worcestershire sauce or tamari soy sauce
2 tsp. prepared mustard
1 tsp. light brown sugar
1/2 tsp. ground allspice
1/2 tsp. Tabasco sauce
Salt and freshly ground black pepper, to taste
1 12-oz. package frozen vegetarian burger crumbles
1/2 tsp. Liquid Smoke (optional)

Heat the oil in a large saucepan over medium heat. Add the “sausage” links and cook until browned, about 5 minutes, stirring occasionally.

Remove the sausage from the pot and set aside. Reheat the oil in the saucepan and add the onion, celery, potato, garlic, and ginger. Add 1/4 cup of the stock or water, cover, and cook until softened, about 5 minutes, stirring occasionally. Remove the lid, add the remaining stock or water, and stir in the tomatoes, succotash, Worcestershire sauce or tamari, mustard, sugar, allspice, Tabasco, and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 45 to 50 minutes, stirring occasionally.

During the last 10 minutes of cooking time, add the reserved “sausage,” the vegetarian burger crumbles, and the Liquid Smoke, if using.

Makes 4 to 6 servings

Q. I recently decided to become a vegetarian after visiting PETA’s Web site and watching the video “Meet Your Meat.” I used to love meat, and I’m having a hard time giving it up and finding meat substitutes to replace it with. Do you have any suggestions?

A. This is a great time to go vegetarian, thanks in part to the amazing number of great-tasting meat alternatives with “fooled-you” flavor. For the most variety, check out a health food store, but even many larger supermarkets carry a nice selection of vegetarian and vegan meat substitutes. Look in both the refrigerator and freezer sections for veggie burgers, “Not Dogs,” soy sausages, ground beef alternatives—and even vegetarian cold cuts and chicken patties. Some brands to try are Boca, Lightlife, and Tofurky. If you don’t live near a store that carries these tasty items, look for an online source, such as PETAMall.com. In addition to ready-to-eat faux meats, you can also go back to basics and use tempeh, seitan, or firm tofu to replace meat in recipes. And don’t forget beans, nuts, and seeds! A good vegetarian or vegan cookbook can help with ideas and recipes.

Q. One of my all-time favorite foods is French toast, but I haven’t found a vegan French toast recipe yet. Help!

A. Try my favorite French toast recipe from my book Vegan Planet. Add 1/4 cup of puréed banana to the dipping mixture—you’ll be saying, “Ooh la la!”

Maple Pecan French Toast
3/4 cup chopped toasted pecans
1 1/4 cups soy milk or other dairy-free milk
4 oz. soft silken tofu
1 tsp. vanilla extract
3/4 cup maple syrup
Eight slices of bread
Place 1/4 cup of the pecans in a dry blender and grind to a powder. Add the soy milk, tofu, vanilla, and 1/4 cup of the maple syrup and blend until smooth. Pour the mixture into a large shallow bowl and dip in the bread, coating both sides with the batter.

Preheat the oven to 200°F. Heat a lightly oiled griddle or skillet over medium-high heat. Add the prepared bread and cook until browned on both sides. Keep the cooked French toast warm in the oven while preparing the remaining pieces of bread.

In a small saucepan, combine the remaining 1/2 cup of maple syrup and remaining 1/2 cup pecans and heat until warm. Spoon over the French toast and serve at once.

Makes 4 servings

Q. I have this ridiculous problem with recipes that have more than four ingredients. I bought a vegetarian cookbook but gave it to my friend because I’d never want to make something that takes so long. Are there any good vegetarian/vegan recipes that are fast and use just a few ingredients?

A. Would you settle for FIVE ingredients? If so, I recommend The Vegetarian 5-Ingredient Gourmet by Nava Atlas (many recipes are vegan or could be made vegan). If you prefer something less “gourmet,” try Conveniently Vegan by Debra Wasserman—it’s filled with easy vegetarian dishes that start with packaged ingredients. You might also give any of the PETA cookbooks a try—the recipes in those books tend to be quick, easy, and delicious. In my own books Vegan Planet and The Vegetarian Meat & Potatoes Cookbook, while many of the recipes do contain more than four ingredients, I have taken special care to make my recipes user-friendly. Of course, there’s no need to buy all of these cookbooks. Take some time and go to a bookstore where you can sit and browse for a couple hours and get a feel for some of these books and others too. Perhaps one or two will appeal to you more than the others. I also suggest that you make an effort to get over your fear of multiple ingredients. To do this, try reading through some recipes for understanding. You may discover that while at first a long list of ingredients looks daunting, the ingredients may all get dumped into a pot at the same time, making for a really easy recipe. Good luck!

Q. I am going to a week-long outdoor music festival this summer and will be camping out all week. While there will be some food available, I would like to put together some inexpensive vegan meals and snacks to take with me. We will have access to water and a camp stove, so we can do some cooking, but it is usually over 90°F outside! Do you have any ideas for vegan camping fare other than pasta and trail mix?

A. Bring along some quick-cooking grains, such as bulgur, couscous, or quinoa; some canned chickpeas and other beans; nuts; canned and bottled veggies, such as marinated artichoke hearts, sun-dried tomatoes, and roasted red peppers; olive oil; and vinegar, and you have the makings of some fabulous creations. Pasta’s always good, too, of course, but you can vary it—instead of the same old tomato sauce, serve the noodles cold with a peanut sauce or tossed with olive oil and marinated artichoke hearts, sun-dried tomatoes, and pine nuts.

Q. My wife is reluctant to venture into the world of vegetarianism. I figure that if I use a crockpot to cook meat-free meals for us on my days off from work, I can do two things: 1) help her with the cooking chore and 2) gradually and painlessly introduce her to vegetarian cooking and eating. Do you know of some good cookbooks for vegetarian crockpot cooking?

A. Kudos to you for helping your wife cook—but mostly for wanting to cook vegetarian. Crockpot or “slow cooker” cooking is ideal for many vegetarian dishes, and I say this from experience because I just wrote a cookbook on that very topic! Fresh From the Vegetarian Slow Cooker will hit the shelves in January 2004, and it’s filled with lots of great recipes for soups, stews, chili, appetizers, main dishes, and even desserts.

Q. While visiting Chattanooga, Tennessee, recently, I had dinner at an amazing Seventh Day Adventist restaurant (Foods for Life). While there, I enjoyed a wonderful Fried “Fish” Filet With Tofu Tartar Sauce. The server at the restaurant told me that the “fish” recipe contained macaroni pasta but couldn’t elaborate further. I live in the Pacific Northwest (where seafood is king) and would love to have this “fish” recipe to serve to my family and friends. I have been looking for weeks and am at my wit’s end. Any ideas?

A. A faux fish dish made with macaroni? That’s a new one to me! I like to make faux fish by incorporating nori or another sea vegetable, such as kelp powder, with extra-firm tofu and other ingredients and then breading them in flour or crumbs and frying or baking them. PETA’s book Cooking With PETA has a recipe for Faux Fish Cakes that calls for cooked rice—perhaps you could try that one and substitute the macaroni for the rice? But if you’d rather take the easy (and delicious) way out of making your own recipe, why not try some of the ready-made faux fish products available? Check out the line of products from May Wah Healthy Vegetarian Food at www.VegieWorld.com. In the meantime, here’s that recipe:

Faux Fish Cakes
(from Cooking With PETA)

These are great served with tartar sauce (made with Vegenaise or another eggless mayo) or a zesty cocktail sauce.

1 lb. firm tofu, frozen, thawed, well-squeezed, and finely crumbled
2 cups cooked short-grain brown rice
1 small onion, minced
6 Tbsp. nutritional yeast flakes
2 Tbsp. minced celery
1/4 lb. firm tofu
2 1/2 Tbsp. soy sauce
1 Tbsp. lemon juice
1 Tbsp. herbal salt or 2 Tbsp. light miso
1 tsp. kelp powder
1/2 tsp. dry mustard
1/2 tsp. dry dillweed
1/4 tsp. white pepper
Pinch celery seed
1/4 cup unbleached flour or instant gluten flour (vital wheat gluten)

Mix the frozen tofu, rice, onion, yeast, and celery in a large bowl. Set aside. Combine the remaining ingredients (except the flour) in a blender or food processor until smooth. Add this to the bowl, along with the flour. Mix well with your hands. (You can make this ahead of time and refrigerate until ready to cook the patties.)

Form 20 thin patties and cook them in a nonstick skillet over medium-low heat, about 6 minutes per side, covering the skillet while cooking the first side. Or place the patties on a lightly greased or nonstick cookie sheet and bake at 4003/4F for 7 minutes per side. The mixture can also be shaped like fish sticks instead of patties.

Makes 20 cakes

  Alternatives
  Baking
  General
  Health and Well-Being
  Ingredients
  New Vegans
  Picky Eaters
  Sweets
  Tofu
  Young Vegans

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