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Vegan Recipes Offer Delicious Alternatives to Dairy, Meat and Eggs

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Susan Kilcoyne | Art DirectorSometimes I find it hard to cook because I’m allergic to dairy, wheat and eggs. I’m lucky that I don’t have a strong enough reaction that I have to avoid these all together, but I do have to modify how much I eat or I will pay later.  

I thought it would be hard to find flavorful vegan recipes. I was wrong. You just need to become informed and be open to learning about ingredients that you may never have heard of before.

I was reading the article A Whole New World by Theresa Gawlas Medoff and was excited to see that many local restaurants prepare vegan foods. Then I went on a photo shoot at Fresh Thymes Café and met Jenn Adams. She let me try the Hot Fudge Pudding Cake and the word that comes to mind is YUM! So, yes, vegan can be delicious.  

I also enjoyed reading Amazing Grains by Pam George. Learning about the different grains and their benefits was very informative. I love quinoa and I can’t wait to try the Quinoa Tabbouleh recipe by Chef Roger Surping of Domaine Hudson Wine Bar & Eatery in Wilmington. 

I thank the writers, who were wonderful to work with, and the many chefs for taking the time to give us a great variety of recipes.

I could not have made this issue look so nice without staff photographer Ron Dubick, who took the great shots that are published with many of these articles. Thanks, Ron. 

So read and try these recipes and share your favorite recipes on Facebook. Also, let us know if you have any story ideas.

Contributing Writers

Pam George Theresa Gawlas Medoff Donna C. Gregory

 


» For more from this issue, click here. 

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