Tag Archives: Vegetarian

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

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Baked Peanut-Lime Tofu, Coconut-Cilantro-Lime Rice, and Peanut Green Salad Bowls

This recipe is a variation of one I saw in the NY Times Cooking Section. It uses lots of flavorful, fresh ingredients to make a delicious combination. If you don’t want to assemble all the parts, the tofu is great … Continue reading

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Apple Fritter Cake

If the title didn’t make you run to your kitchen, I don’t know what will. This recipe was featured in the LA Times Thanksgiving Food Section this year as an alternative to traditional dessert. I can’t say it tastes exactly … Continue reading

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Blueberry Muffins, How They Should Taste

Little Flower in Pasadena has always been a favorite cafe and bakery of mine and my sisters. We used to enjoy food and treats there when they both lived in Pasadena. While I don’t make it out there much anymore, … Continue reading

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Sheet Pan Cauliflower Gratin

Ina Garten has some great recipes, including one for cauliflower toasts. However, in an attempt to eat more veggies and less bread, I made this into a lightened cauliflower gratin. And, the second time I made it–because it was quite … Continue reading

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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

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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

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Tomato, Kale, Gruyere and Bread Casserole

If you want something hot, easy and loaded with veggies, give this French-style casserole a try! Here’s what you need: 2 bunches kale, stems removed 1 tablespoon olive oil 1 onion, diced 1 teaspoon dried thyme 1 cup white wine … Continue reading

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Carrot, Broccoli and Egg Terrine

Going down the rabbit-hole of reading about “genius” cooking tips online, I came across a list of carrot recipes, which included a Wolfgang Puck recipe for a terrine similar to the one I assembled. Today, I gave it a try. … Continue reading

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Oven-Roasted Tomato Vodka Sauce

I always love a good tomato sauce, especially one you can eat on pasta or as soup. This one had a small list of ingredients, simple steps, and didn’t require anything too seasonal. We gave it a try and loved … Continue reading

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