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I’ve always disliked a handful of foods - squash, eggplant, tomatoes, bell peppers, mushrooms - kind of limiting in a vegetarian diet, at least as far as restaurant choices are concerned. I’ve, in recent years, also stopped eating potato (read full article)
I’ve been travelling pretty much constantly for the last two months. I haven’t been home for even 48 hours at a time since mid January. Needless to say, I haven’t been cooking much. It can be hard to eat vegetables on the road. No (read full article)
I love Italian food, but don’t like to eat simple carbs like pasta and rice too often so my options as a vegetarian at Italian restaurants are usually pretty limited. So when I saw Marcella Hazan’s Essentials of Classic Italian Cook (read full article)
It’s amazing to me that I can deal so well with an abundance of squash considering that just three years ago I was convinced it was poison. I have an aversion to nightshades, I managed to get over it with squash, now I aspire to be able to eat (read full article)
So, I’ve finally just made the Chickpea Cutlets from Isa Chandra’s Veganomicon. I’d heard variously that they were a bit too dry, a bit low on flavour, the best thing ever. I wanted a good gravy to be safe, but didn’t want th (read full article)
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