Posts Tagged ‘vegan’
Swiss Chard Salad
Some of you “old timers” may remember this salad from a newsletter sent out a couple of years back, when I was going through a divorce and living with my wonderful mom temporarily. Since my mom goes out a lot more than I do, I got pretty skilled at cooking dinner for myself (granted, that…
Read MoreRoasted Asparagus with Chili Oil and Lemon
Roasted Asparagus with Chili Oil and Lemon Recipe Video (scroll down for printable recipe) Roasting, if you are unawares, is most likely the best thing you can do to any vegetable. Asparagus takes particularly well to this treatment. Once roasted, it becomes sweet and juicy with a good, toothsome texture. I’m not really sure what…
Read MoreHomemade Cranberry Sauce Is Easy!
Cranberries grow in bogs. Bogs are like swamps. I’ve always had a thing for bogs and swamps. Did you know all that?
Read MoreCarrots and Chickpeas
Has this ever happened to you? The other night I got experimental (a.k.a. “confused”) while I was cooking. Suddenly I realized my Greek-style meatballs were morphing into Middle-Eastern-style meatballs and then my kale turned kind of Italian-style when I wasn’t looking and then I decided I wanted a carby-side dish and I had some carrots…
Read MoreIndian Spiced Vegetable Medley
If you can call a motley crew of vegetables culled from the depths of the crisper drawer and all cooked together until one knows not where one ends and another begins because they are all beautifully melded with spicy chilies, cilantro, and homemade* garam masala powder a “medley”, then that is what I had for…
Read MoreSpinach gonna knock ya block off.
Oh, brother. And sister. Oh, my brothers AND my sisters. I tell you, the other week I was having a rough time! Nothing very specifically terrible (or terribly specific), but you know how sometimes you just are in a shit-mood for a few days because everything is annoying and your job sucks and you’re hot…
Read MoreVegetarian Borscht
A couple weeks ago I had the extreme pleasure of visiting Johnson’s Backyard Garden and getting a tour of the farm. I got to pull up beets right out of the ground and eat them in the fields under the sun. It was glorious. I met Brenton, who started the farm with his family in…
Read MorePasta Primavera
Okay, people. This is a real kitchen-sink kind of deal. Pretty much just throw in whatever vegetables you have around and viola: Pasta Primavera! Which means, like, Springtime Pasta, which means, like, bright colors and light textures and fresh flavors and baby birds all over the damn place. I love Spring. I love colors and…
Read MoreHow To Cook Collard Greens
Collard greens are a Southern staple and usually made with a buncha pork fat. These collard greens are different, though, in a way more delicious way. It’s like they would do ’em in Italy or something if they had collard greens over there. Maybe they do. I’m no expert on geography. These are yum, though. Promise.
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