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For week 2 of Preserve the Bounty, Jenny challenged us to preserve some of our summer produce in oil or another fat. I’ve put together various combinations of garden-fresh herbs, calendula (marigold) flowers, sun-dried tomatoes, and chile peppe (read full article)
I always find cooking vegan cakes a challenge as I am rather wedded to my butter and eggs and now yogurt. I was surprised to find, however, that I enjoyed the vegan cake I made last year for my annual birthday cake ritual at work. Good as it was th (read full article)
This side dish from Simply in Season is super quick tastes like summer. Ingredients: 4 C okra (cleaned and trimmed, I sliced mine) 1 large onion (sliced) 2 sweet peppers (chopped) 1 chili pepper (seeded and sliced) 2 large tomatoes (diced) salt to (read full article)
Tropical Green Smoothie recipe, great for beginners, you won’t even taste the greens! Tropical Green Smoothie 1 Banana 1 Mango 1 Cup Pineapple 1 Cup Baby Spinach 1/2 Cup Filtered Water Blend all ingredients and ENJOY!! Yummy Green Smoothie Reci (read full article)
Vegan Chocolate Cherry Ice Cream This ice cream may be vegan but that doesn’t mean it isn’t bowl licking amazingly delicious. Who doesn’t like a big bowl of chocolate cherry ice cream that’s good for you too (read full article)
With the exception of the quick salad I whipped up, all of these recipes came from the Passionate Vegetarian, a cookbook that is seriously undervalued in my kitchen, considering how much it has to offer. I wasn’t a huge fan of the green beans (read full article)
I wanted a grain that was a bit off the beaten-track the other day (unlike pasta and rice, which I see all the time) and unearthed about a cup of millet in my pantry. I googled the liquid to millet ratio (it’s 2 to 1 in case you were wonderin (read full article)
Sometimes I’m not entirely sure where I fit on the foodie spectrum. On the one hand, I have friends who are vegetarians and vegans. On the other hand I have the Weston Price followers who are all about lots of meat (especially organ meat). I t (read full article)
This morning I cooked for a client who had a "no salt" dietary restriction. One of the entrees I made was a chickpea and quinoa pilaf with sauteed baby bok choy and shiitake mushroom. It was tough restraining myself from adding tamari to (read full article)
I stopped by my local independent grocery store, The Whitneyville Market, this morning to hang a flyer and caught a glimpse of these pretty little tomatoes and weird looking pepper on the produce shelf. I couldn't resist, so I brought a couple (read full article)
Many things in life appears to be difficult to deal with, hard to achieve,or even impossible to happen. This when you see it from a far distance. However, when you close up, all these virtual boundaries you have placed between you and your g (read full article)
The beauty of Indian Cooking is its versatility combed with big flavors. No wonder it is one of the most famous cuisines in the world. I am surprised yet so glad to see Indian restaurants popping every where I see in the recent years. Many westerner (read full article)
Zanahorias en escambeche translates to pickled carrots from Spanish. (Specifically zanahorias is the word for carrots and escabeche is the pickling juice.) The zanahorias are usually served as an accompaniment or condiment to Mexican dishes. Have yo (read full article)
Peppers of all kinds make our food interesting don't you think? Even imagining food without any kind of peppers seems boring. But peppers do more than lend flavor to food, here are some cool facts... [[ This is a content summary only. Visit my web (read full article)
Another post which is a little tardy in surfacing. It was that time of year again and as custom requires, I was due to bring in cakes for my work colleagues. I try to do something different each year, this is what I managed last year. For the vega (read full article)
Calling all cuisine experts out there with a question -”What EXACTLY is the difference between Spanish rice and Mexican Rice?”. I get all sorts of different answers but nothing conclusive since many such rice recipes claiming to be ̶ (read full article)
I did a breakfast for dinner sort of thing the other day, with scones and maple-baked potatoes and carrots. The scones are actually the chive spelt biscuits from Vegan Brunch, except that I replaced the spelt flour with standard white, adding about (read full article)
Tomato and Beet Salad with Feta and Mint This is one of those dishes that is good out of all proportion to the difficulty of making it, which is virtually nil. It is totally dependent on using great tomatoes and olive oil, and home-cooked beets (don& (read full article)
All honorable intentions of whipping up a delectable pasta feast tonight completely flew out the window when I found this in my mailbox, and these in my pantry. Because ten minutes later I found myself with this… and a whole lot of t (read full article)
I have a small problem with buying things just because they “look” interesting and while it sometimes works out…it also sometimes doesn’t, and I’d have to say one of those instances is with the banana blossom I bought th (read full article)
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