In my last post I shared some of the history of that classic New Orleans/Mardi Gras dish, Jambalaya. As promised, I will now share my base recipe and several vegan and gluten-free variations. First, I admit that Jambalaya is an easy recipe to veganize. Faux versions of sausage and chicken have gotten so common (and… Read More ›
Yesterday I shared a bit of the history of that New Orleans/Mardi Gras classic, Red Beans and Rice. Today, I’m sharing my family recipe – tweaked to be vegan. First, a few pointers … Red beans and rice have a long cooking time, but very little hands-on time. You do a little chopping and sauteeing… Read More ›
I have to admit, I’m not a fan of most commercially vegan cheeses – at least not the more widely available, inexpensive ones, like Daiya. So when I became vegan, I assumed I would never enjoy a cheese quesadilla again. Don’t get me wrong – I had vegan cheese quesadillas, I just didn’t enjoy them…. Read More ›
I am normally a healthy person who rarely gets sick. Therefore, when I do get sick I make up for lost time. I don’t just become ill, but dramatically, flamboyantly ill. Like last week. “A little tiredness” from a beautiful weekend trip to Asheville quickly morphed into 102 degree fever, chills, and bronchitis. Fortunately, while… Read More ›
Today, at work, a co-worker told me to “stuff it.” “Thank you, I think I will!” I replied, amazed. How on earth did she know I was thinking about acorn squash? Acorn Squash is my very favorite of all the winter squashes. They are easy to halve and de-seed. You don’t have to peel them…. Read More ›
This mixed dal always reminds me of Autumn. It’s partly the earthy taste; partly the autumnal coloring (golden split chana dal with flecks of black urad dal). And partly, it’s just that once October comes, I am yearning for comforting soups and stews, chilis and dals. This creamy, delicious dal is the perfect meal for… Read More ›
There is a saying that there are as many ways to make dal as there are cooks. That’s a very accurate statement. Even if two cooks start with similar ingredients, the results can be very different. One may use onion and garlic; another might avoid those. One cook might like more heat. One cook might… Read More ›
Would you believe it if someone told you they were going to make a truly delicious dish out of an eggplant, a potato, a tomato, and some spices? I didn’t, when my partner told me that some six years or so ago. My adoring lips formed words along the lines of, “That’s wonderful, sweetie!” while… Read More ›
Late February, a string of severe thunderstorms raged through Charlotte, N.C. Many areas were spared the predicted heavy rains. What Charlotte wasn’t spared from was the gale-force winds, which knocked out electricity and blew down trees. We were allowed to leave early from work after the power went out and it became obvious it wasn’t… Read More ›
If you’ve ever been to an Indian grocery, no doubt you’ve noticed the enormous, pale-green squash. It’s variously called bottle gourd, lauki, long melon, opo squash, and calabash squash. It’s more similar to summer squash (zucchini, yellow crookneck) than winter squash (butternut, acorn), with a thin skin easy to pierce and a light, delicate,… Read More ›
It was at my new favorite restaurant Jaipur I fell in love with bhindi bhaji. Of course, I’d had bhindi bhaji before. (Bhindi bhaji is a “dry” curry- a dish without a sauce or gravy; something you’d eat with bread, not rice.) It’s a very popular vegetarian main dish, although it can also be served… Read More ›
Okay, so Moe’s Southwest Grill doesn’t actually serve quinoa. But Moe’s (and Chipotle) did serve as inspiration for this recipe. It was Monday, I had to cook dinner from odds and ends, my partner and I are on different work schedules so we’d been missing out on our regular “Moe Monday” burrito bowl lunch deals…. Read More ›
Sometimes, I hesitate to share a recipe because it seems almost too simple, too basic. But, there’s a reason why some of these very simple recipes have been around forever – like this classic white beans and greens dish from Northern Italy. It’s a combination of fast + foolproof + delicious. (Not to mention naturally… Read More ›
These Leafy Lentils from The China Study Cookbook are quick, easy, and delicious – and a hit with picky omnivores.
This vegan, gluten-free Lemon Tahini Quinoa Salad is one of those perfect summer dishes. Light, healthy, with minimal time spent in the kitchen. Take it to your next potluck or cookout.