Southern

Our version of a Southern tradition for your New Years celebrations

Wrinkly chayote gives corn pudding a new spin

Of all the recipes I’ve developed, these seitan wings are my husband’s favorite. This is the easiest seitan recipe in the world, and every time my husband realizes what I am making, he turns giddy.

Ah, sandwiches. I’ll enjoy pretty much any sandwich you put in front of me and smile happily as I polish it off. However, there are “I enjoyed that” sandwiches and there are “Knock me on the floor, I think I will be marrying this sandwich” kind of sandwiches. These Blackened Tofu and Coleslaw Sandwiches are the latter. After tasting the spicy, crispy tofu and tangy, creamy coleslaw on toasted, crusty bread, you’ll want to propose immediately.

Of course, my very favorite gumbo features Cajun-spiced, crispy roasted potatoes. Because . . . why the heck not? Pour a few giant spoonfuls of this perfect gumbo over some potatoes and rice if you are a double-carb person like me. Top it with vegan sausages if you want, and prepare to call this your very favorite gumbo.

Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.

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A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.