Phoebe Salad

Our dog Phoebe is responsible for the creation of this salad, hence the name, Phoebe Salad. Phoebe has had health problems since she was 2 years old. She is now almost 16. You can read more about her here. She is truly one of the strongest people I know.  She fights everything that is thrown at her and comes out the winner. During one bout of illness, when she was not eating and losing weight, her doctor suggested we alter her diet to find a novel protein source.  Phoebe, like everyone else in the house, is a vegan. In fact, we credit her vegan diet to helping her fight things that would have stopped most other dogs.  All of our dogs eat Natural Balance Vegetarian Formula kibble, which is completely vegan.  If she ate a typical diet, that would be easy: switch from chicken to beef, or something like that.

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Me in 1996 about to graduate from Washington University School of Law

I graduated from Washington University in St. Louis twice: first in 1993 from the College of Arts and Sciences and again in 1996 from the School of Law. I loved my time as an undergrad at Wash U.  I don’t know many people who loved law school.  I made some great friends over the seven years I spent on the campus. I am still friends with a few of them, but sadly I’ve lost touch with most of them. I had such fun in my first four years there, including some nights I don’t fully remember.  I learned a great deal about myself during these years.  I cannot speak fondly enough about my time at Wash U. As much as I loved my undergrad years, my law school experience somewhat tarnished my opinion of the university as a whole. It was a case of one bad apple spoiling the whole

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  Friends who’ve known me since before I went vegan will tell you that there are two things that I was well-known for with respect to my cooking; My hamburgers and my spin on my family’s recipe for Jewish-style chicken soup. After going vegan, I played around for a while with different recipes for the soup but none of them seemed to come close to what I used to make which left me feeling very disappointed. Thankfully, the folks at Superior Touch have come up with an amazing substitute; Better Than Boullion, No-Chicken Base and this makes all of the difference. I use the Imagine’s Low Sodium Organic Vegetable Broth but you can use your own homemade veggie broth. The result is pretty damned close to what I used to make. Whether you have this soup to warm up on a cold winter day or if you’re fighting off a nasty

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April 7, 2014

Lemon Chick’n

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Lemon Chick'n served with brown rice

This Lemon Chick’n is not the Lemon Chicken that is so popular in American Chinese restaurants or mall food court Chinese stands.  This recipe came to us by way of Ethan’s bubby. Ethan made it for me once when we were first dating.  However, Ethan, not being a fan of eating chickens never made it again. Fast forward many years to the advent of Beyond Meat Chicken Free Strips. Shortly after we tried Beyond Meat for the first time, the Lemon Chicken recipe miraculously reappeared. I just needed to veganize it. I needed something to adhere the breading to the strips.  I found using a mixture of flax seeds and water to be the best option. This is a great recipe to make when preparing a meal for both adults and children.  You can stop this recipe after frying the Beyond Meat strips, set some aside and have a great

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This morning I was looking at my Facebook news feed and saw the most adorable photograph of my dear cousin’s beautiful three-year-old daughter. I’ll call her “Susan”, as my cousin really does not want her daughter referenced by name in this piece. Susan is the kind of child that is so beautiful that people stop and stare. She has these puppy dog eyes and an inquisitive nature that is readily apparent through every expression of her cherubic face. In the photographs, Susan was out shopping with her mother who is a bit of a fashionista. The caption under the photo was that she looked “too cool with her leather jacket and $2,000 Celine bag.” For some reason, the photo and caption combination irked me all the way through my 5K run this morning. Then it finally hit me why it bothered me so much. It wasn’t just because this sweet

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March 31, 2014

French Onion Soup

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French onion soup topped with melted cheese was something I thought I said goodbye to when I became vegan. Traditionally made with butter, beef broth and dairy cheese, there is nothing vegan about it. However, with a little work it soon found its way back into my bowl. This soup is so rich even the most skeptical omnivore would be hard pressed to say it is not a traditional French onion soup. In fact, it is better than the traditional one as no one had to suffer or die for you to make it. Prep Time: 5 minutes Cooking Time: 1 hour, 25 minutes (this includes making the onions) Servings: 4 Ingredients: 1 Recipe Caramelized Onions 4 cups vegetable broth 1 not-beef bouillon cube 4 sprigs fresh thyme 4 slices of French bread (optional) 4 slices of vegan Jack style cheese (or mozzarella style) (optional) Directions: 1.  Preheat oven to

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March 25, 2014

Madrid, Spain

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Before we get to the actual restaurant reviews, here is some helpful information for you: 1.  You may see soup listed as “crema.” Do not be dissuaded from ordering them. They are not actually cream based soups.  A “crema” is simply a vegetable puree that is very thick and creamy, but they are vegetable-based soups. 2.  Do not worry about finding vegan food in Madrid. You can find something almost anywhere. There are “kebap” restaurants everywhere. These are Middle Eastern restaurants that all serve falafel, hummus, etc. So, even if you cannot find a vegan restaurant, you will still be able to eat well. 3.  Breakfast as a vegan will be a challenge.  You might want to pack some breakfast/snack bars.  Thankfully we had late dinners and slept in, so this was not a problem.  A builder bar was our breakfast every day. 4.  Speaking of dinner, forget about a

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The movie musical Doctor Doolittle opens with Rex Harrison singing, “If I Could Talk to the Animals.” He sings about how wonderful it would be if he could effectively communicate with all animals, each in its own language: If I conferred with our furry friends, man to animal,  Think of the amazing repartee. If I could walk with the animals, talk with the animals,  Grunt and squeak and squawk with the animals,  And they could squeak and squawk and speak and talk to us! Anyone with a companion animal has undoubtedly wished this too. I know I’ve spent hours talking to my dogs over the years. Sometimes I just needed someone to listen to me, other times I wished they could talk back. Of course there are times I am thankful they cannot, but for the most part I wish they could. More precisely,  I wish I could understand what

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Before I learned to bake from scratch, brownies were something that came from a red box to which you added wet ingredients and baked.  You know what I mean. At the time, unless they came from that boxed mix, no brownies would ever be as good to me. That signature chocolate flaky crust was how I could tell them apart from any other brownies from a mix. And brownies from a bakery, forget it. Boxed or nothing was my motto. Even when I became a good baker, I still only liked my brownies from a mix. But one day I found a recipe that intrigued me. It used over 2 1/2 pounds of chocolate per batch of brownies. Sure it was a huge batch, but that is a lot of chocolate. These were everything a brownie should be: dense, rich, moist and of course, chocolatey. I played around with it

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February 17, 2014

The Power of One

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  People who work in the food services industry are uniquely poised to help spread veganism. I was reminded of this fact a few weeks ago when I ran into my friend Anthony after shopping at our local Whole Foods. Adjacent and connected to our Whole Foods is a small restaurant. Years ago, when it was called Osteria, Michael and I would eat there as it had non-vegan items for Michael (as he wasn’t yet vegan at that point) and vegan options for me. A few years ago, a different management took it over, entirely changed the menu and rebranded it Corner Table. Unfortunately the new menu had no vegan options. Gone were the delicious tofu cacciatore and pasta with vegan sausages, and in came the chicken wings, burgers, chili and a plethora of other corpse-containing items. One day while shopping at Whole Foods I ran into my friend Anthony. Because he is an ethical vegan, I was surprised when he told

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