The Redundant Vegan

Sunday, June 24, 2012

Chopped Vegan Style: This Is How We Do It!

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Pistachio Toasted Coconut and Mint Crushed Tempeh with a Drizzled Blackberry Mint Reduction, Lemon Mint Sugar Snap Peas and Mojito Black Ey...
1 comment:
Thursday, June 21, 2012

Scraping By With Garlic Scapes!

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Garlic Scape Walnut Pesto with Braising Mix, Soy Curls, Whole Wheat Rotini Pasta and Lemon Pesto Pasta Power!      I love Bell Organi...
Thursday, June 14, 2012

If I Was A Dinosaur, I Would Be A Donutosaurus!

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Chocolate Glazed with Jimmes! There Is No Such Thing As "Spinkles" Period.       It's true. Not only do I have a mouth ...
Thursday, June 7, 2012

Hot On The Trail Of The Cinnamon Snail

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General Tso's Haberno Apricot Glazed Seitan Sandwich with Arugula Overheard Somewhere Near Midtown New York City: Guy: What...
Thursday, May 24, 2012

Enter The Brotherhood!

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Seitan Bacon Ranch And Margarita Pizza The Best Of Both Worlds!       I'm sure he's not English, but we should be looking int...
Monday, May 21, 2012

An Ode To My Mom: The Beer Can Tofurky!

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The Beer Can Tofurky: Texas BBQ Style Isn't Everything Better With Barbecue Sauce? This Isn't Rhetorical.      I've hear...
2 comments:
Thursday, May 17, 2012

Green With Envy With Green Restaurant!

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Chicken Fried Steak With Kale Salad And Mashed Potatoes Brown Gravy Is The Key!       Green is the first restaurant that I got ...
1 comment:
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About Me

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Joe Snow
I just celebrated my 20th year as a vegan. For the better portion of that I ate pasta, more pasta and packaged fake meats. Oh and I ate out a lot. A couple of years ago, my friend gave me a seitan recipe that blew me away. From that moment I started to fall in love with cooking. This website is to document my cooking adventures. Since a vegan cooking website isn't that original and I work mainly from other people's recipes, I decided to call this "The Redundant Vegan". Enjoy!
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