Fool a Carnivore

Featured Post

Eggless and Effortless Tiramisu

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Just a few months ago over 19 million eggs were recalled because they tested positive for  salmonella. Given those risks, I honestly don’t know why anyone would use raw eggs in tiramisu, when there is an easy alternative that is quick to make and tastes fantastic.  Sure, you could take the time to make a sabayon or zabaglione over  a double boiler, but my recipe takes a fraction of the time, can be made several hours before your dinner party, and is guaranteed to get you rave reviews.  How do you make a beautiful tiramisu without eggs?  Read on!…

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Recent Posts

Pesto Genovese – My Favorite Summer Pasta

/ By Nancy Olah

One of the joys of summer is growing my own basil – which means that fresh Pesto Genovese is always an option for dinner.  My favorite way to turn pesto into a full-blown meal worthy of company is to add cubed Yukon Gold potatoes,  green beans, and oven roasted tomatoes, before topping my finished ...

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French Onion Soup – My Ultimate Cold Weather Comfort Food

/ By Nancy Olah

Winter Storm Fern has moved on, but it is still very cold in the Carolinas. Sunday afternoon I made soup stock from aging vegetables in my produce bin and used that stock to make my favorite cold weather comfort food – French Onion Soup. I learned how to make this delicious soup from watching Julia ...

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Vegan Barbecue Worth Eating

/ By Nancy Olah

Although I know how to make a killer barbecue sauce, the problem up to now has been finding a worthy vegetable protein. Enter Barvecue Smokehouse, made just up the road from me in Cornelius, North Carolina.   Barvecue Pulled BVQ has a unique, meaty texture and delivers nine grams of protein per ...

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Meaty Baked Ziti

/ By Nancy Olah

Lasagna is one of my favorite pasta dishes. It’s my go to dish for a crowd and the very first recipe I wrote for my Fool a Carnivore cookbook. I’ve been thinking about ways to make it simpler to assemble while still providing all the elements of a great tasting lasagna. I’ve decided that layering ...

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Easy Weekday Recipes

Fusion Fettuccine

/ By Nancy Olah

Vegan caviar made from seaweed? I continue to be amazed at the plant-based versions of foods that I thought I would never eat again! I initially bought Caviart® plant-based caviar to motivate me to improve my sushi-making skills or to garnish blini (thin Russian buckwheat pancakes).  Both dishes sounded like a lot of work (given…

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Summery Seitan with Bulldog BBQ Sauce

/ By Nancy Olah

As an Ohio transplant to the Carolinas who doesn’t eat meat, I’ve never gotten into the debate about which state has the best barbecue sauce.  North Carolinians love vinegar based barbecue sauce, whereas South Carolinians swear by a tangy mustard based sauce.  I recently discovered a type of Japanese barbecue sauce called Bulldog Sauce.  It’s…

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Chili Crisp Chick’n Scallopini

/ By Nancy Olah

For the past two years, I’ve been obsessed with Fly By Jing Sichuan Chili Crisp. But last night was the first time I used Fly By Jing Chili Crisp Vin as a marinade for Gardein Lightly Seasoned Chick’n Scallopini.  Not counting the marinating time (roughly two hours in the fridge, during which I also cooked…

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Quick Chick’n Piccata for Two with Fruity Brussels Sprouts

/ By Nancy Olah

My slow cooker gets a lot of use during the winter months. But sometimes I don’t have the time to prep early in the day and am scrambling to come up with a quick dinner that I can have on the table in 20-30 minutes. That’s when an old standby like Gardein’s Chick’n Scallopini comes…

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Vegan Beef and Broccoli Lo Mein

/ By Nancy Olah

Gardein’s plant-based be’f tips (formerly Beefless Tips) is one of the most versatile vegan products on the market.  I’ve used it in recipes ranging from Beef Stroganoff to Beef and Mushrooms Berkeley, and have begun experimenting with it in Asian dishes.  Beef and Broccoli Lo Mein is a classic staple in Chinese restaurants, but you can make it…

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Heatwave Supper Salad

/ By Nancy Olah

With temperatures in triple digits for the third consecutive week, who feels like turning on the oven? Not me! One of my favorite quick weeknight suppers when it is much too hot to turn on the oven is my ultra flexible main course salad with Gardein Chipotle Lime Flavored Chick’n Tenders.  Just 6 to 7…

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