Episodes
Kabocha Pumpkin Salad
Roasted kabocha pumpkin salad. Look at this gorgeous thing! If you’re unfamiliar with kabocha squash, you may know it by the name Japanese pumpkin. Or maybe you’ve really never seen one. I hadn’t seen one until a couple of years ago. I feel like they just recently have hit the US markets en masse. But…
Read MoreRoasted Green Beans and Tomatoes
Our new favorite way with green beans – roasted with lots of olive oil, whole garlic and cherry tomatoes. The oil and tomatoes break down into thick, savory sauce and the garlic gets caramelized – perfect for mopping up with a hunk of sourdough bread. Or dump the whole pan on top of a pot…
Read MoreRoasted Okra
If you’ve ever wondered if you can roast okra or if one could roast okra, wonder no more. Because roasted okra can be done and more importantly, it should be done. For real, after I finally tried roasting okra, I forgot why I ever fried it (besides the obvious crispy reasons). Roasted okra becomes chewy…
Read MoreSweet Peach Cornbread Cake
This sweet peach cornbread cake recipe started out as a peach upside down cake recipe but as I was eating that cake, it occurred to me that a sweet cornbread cake was something I had never had and wanted to try very badly. So before my first cake had even cooled, I was on to…
Read MoreVegan Picadillo Crispy Tacos
Yummy vegan picadillo made with minced fresh mushrooms, grated cauliflower or zucchini, lots of spices and chopped walnuts. Perfect for vegan crispy tacos or taquitos!
Read MoreHow to Eat More Vegetables
Five servings of fruits and vegetables a day is kind of a lot, once you factor in all the servings of whole grain bread and oatmeal and pasta and eggs and cheese and meat (and donuts?) that we are also supposed to eat every day. The pressure is immense!! And unfortunately, a serving of vegetables…
Read MoreFermented Pickles
I’ve been sitting on this recipe since last fall when I finally figured out fermented pickles. It’s been VERY HARD keeping it to myself all this time so when I saw pickling cucumbers at the farmers market again this past weekend, I got VERY EXCITED. This easy fermented pickle method uses salt water but also…
Read MoreSalty Cashew-Coconut Cookies
I wanted a cookie that reminded me of a PayDay bar because those are one of the best candy bars ever invented. And in fact you could probably use roasted salted peanuts here in this recipe just fine but I haven’t tried it because I’m a FANCY GIRL NOW and my peanuts are cashews. (Actually,…
Read MoreVegan Lentil Bolognese
Vegan lentil bolognese sauce with mushrooms – perfect over pasta or polenta for a hearty, healthy vegan main dish.
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