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Tag Archives: Vegan
Caramelized Cabbage
This recipe is great, because other than the cabbage, it uses ingredients that should be mostly available in your pantry or fridge. Patrick and I ate this mixed with rice and sour cream, and it was a delicious bowl. Feel … Continue reading
Farro & Arugula Salad (the title doesn’t do it justice…)
Going down the rabbit hole of reading a Food & Wine email, to reading the entire article, to reading comments in the post, an Ina Garten fan brought me to a recipe for farro salad that looked delish. This is … Continue reading
Roasted Tofu and Eggplant
Recently, I tried a recipe for “Black Pepper Tofu and Eggplant.” While I’m not sure I’d make it again–since it kind of tasted like my teriyaki recipe but not as good–I loved the method for cooking the tofu and eggplant, … Continue reading
Just Cauliflower Soup
Simon randomly requests different vegetables–cauliflower, eggplant, zucchini, broccoli. Most recently, he asked for cauliflower, in part because Highlights Magazine had a recipe for cauliflower “popcorn.” Well, we didn’t make that, but when I came across this super simple cauliflower soup … Continue reading
Teriyaki Tofu
Here’s what you need: 1 package extra firm tofu 1 teaspoon + 1 tablespoon neutral oil (I use safflower oil) 1 tablespoon garlic paste or 2 cloves garlic (minced) 1 tablespoon ginger paste, or 1 teaspoon ground ginger, or 1/2 … Continue reading
Miso, Sesame and Peanut Butter Soba Noodle Salad
My husband recently went fishing, and thought that he came home with black cod. I quickly jumped online to find a yummy miso black cod recipe–only to discover that what he brought home wasn’t actually black cod. Regardless, I made … Continue reading
Posted in Mains, Salads, Sides
Tagged Asian foods, Carrots, noodles, Peanut Butter, Vegan, Vegetarian
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Coconut Curry Roasted Sweet Potato and Caramelized Onion Soup
Simon’s description of this soup: “the soup with the yellows–it’s soo good.” This simple and delicious recipe is a new fave, hope you like it too! (Note–My pics are of a very thick version of the soup. We thinned it … Continue reading
Moroccan Lentil and Garbanzo Bean Stew
Warm and comforting, flavorful and beautifully spiced, this stew was a real winner. Here’s what you need: 1/3 cup olive oil 2 ribs of celery, diced 1 medium brown onion, diced 2 tablespoons grated ginger (I used the kind that … Continue reading
Posted in Mains, Soups
Tagged Beans, Carrots, cinnamon, Gluten Free, Kale, Lemons, Tomatoes, Vegan, Vegetarian
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Carrot, Garbanzo & Golden Raisin Salad with Tahini Dressing
For Rosh Hashanah, I was tasked with bringing a side. And because I wanted it to be dairy free, I looked at Smitten Kitchen’s recipes for vegan dishes and came across this carrot salad. It was such a hit that … Continue reading
Posted in Mains, Salads, Sides
Tagged Beans, Carrots, Gluten Free, Lemons, Vegan, Vegetarian
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Tomato Basil Salad
For my first Mother’s Day, my mom and dad bought me an Alice Waters’ cookbook – The Art of Simple Food. I’ve been reading it to learn new techniques, and picked up a few tips: (1) cook with what is … Continue reading