Author Archives: Jennifer

Wrinkly Potatoes

This one’s for you, Nicki! These potatoes take about 20 minutes to make, have the perfect consistency, and are perfectly seasoned. Serve with a chimichurri dip; chop up and add to a salad or omelet or scramble (the photo is … Continue reading

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(Vegan) Peanut Butter Chocolate Chip Cookies

I recently came across this recipe via Taste, a great food e-magazine. I’m sometimes wary of vegan baking recipes if they over-add ingredients. But this one doesn’t–it’s simple and straightforward, created when the author had trouble finding eggs. Full disclosure: … Continue reading

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Roasted Cabbage

This recipe uses few ingredients, doesn’t take much work, and yields a really delicious result. Here’s what you need: 2 tablespoons olive oil, divided 1 head of green cabbage 1 yellow onion salt or garlic salt 1 teaspoon turmeric 1 … Continue reading

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Sour Cream Spinach

All you need are a few ingredients and about 10 minutes to put together this delicious dish. Not only good on the side, but also on a sandwich with some fried eggs, multigrain bread, and a bit of gruyere or … Continue reading

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Bang Bang Cauliflower

This is a little spicy but also a little sweet, and would probably be delicious with broccoli, tofu, or even chicken. It was so good that everyone in my house ate it, even the 2 year old! Adapted from Gordon … Continue reading

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Red Lentil Coconut Curry Soup

A simple and delicious recipe adapted from 101 Cookbooks. Here’s what you need: 2 cups split red lentils 7 cups water 2-3 medium carrots, peeled and small diced 2 tablespoons minced or grated ginger 1 tablespoon salt 2 tablespoons curry … Continue reading

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Drunken Beans

These are hands down my favorite beans. So good, in fact, that my self-proclaimed, bean-detesting husband couldn’t stop eating them. Adapted from Cook’s Illustrated. Here’s what you need: Salt 1 pound (about 2.5 cups) dried pinto beans, soaked over night … Continue reading

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Jewish Apple Coffee Cake

I checked out The Essential NY Times Cookbook from the library, and while I wasn’t drawn to the sweets in the dessert section, the ones listed under “breakfast” were quite enticing. I literally threw this one together the other night … Continue reading

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Kenyan Chapati

I’m posting this recipe both to share, and for myself, so I don’t forget the ingredient ratios, or the tips my beautiful mother-in-law, Janet, taught me when we first made this together. Chapati is a traditional flaky Kenyan bread that … Continue reading

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Chickpea and Kale Pomodoro

For a slightly spicy, very satisfying tomato dish, excellent over brown rice, give this a try! Adapted from Food & Wine. Here’s what you need: 1/2 cup olive oil 5 cloves of garlic, thinly sliced 28-ounce can of crushed or … Continue reading

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