Pantry Eggplant Pesto Lasagna Bowl

I’ve been a busy girl (maybe a bit lazy too) and haven’t gotten a chance to write this recipe down since I posted it.  It’s not really a recipe, just something that I threw together, a method if you will.  It involved stirring, boiling, baking, and blending for the most part.  Feel free to use [...]

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Black Bean and Plantain Wrap or Bowl

I seem to be having conflicting culinary points of view this week.  So far, I have made an Asian inspired slow roasted salmon and steamed broccoli on Monday night as I felt that Harry and I were in dire need of some quality Omega-3’s.  I also made up a pot of lentil stew because not [...]

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Lentil Stew

 
 I did not grow up liking lentils or any bean for that matter.  I literally forced down green beans and aside from peanuts, never ingested any legumes as far as I know.  I have vague memories of pushing away the garbanzo bean salad that the Greek owned diner used to set out as a complimentary [...]

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Red Lentil Dal

 I made this partially because I didn’t want to go the grocery store again this week and partially because I am always attempting to use what I have in my pantry. You will also notice that it has the requisite orange color that I seen to duplicate whenever I make soups. Check some of my [...]

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Carrot Fennel Soup

 
I love the read food memoirs.  I love that they combine snippets of a person’s/family’s life interspersed with favorite recipes, memories of cooking, and events coinciding with the meals eaten alone or shared.   They are essentially two books in one, part cookbook and part biography/novel. The first food memoir of sorts that I remember becoming [...]

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Confetti (red cabbage, scallion, carrot, and edamame) Steamed Dumplings

I have been having something of an obsession lately with the continent of Asia and the wonderful array of foods that have come out of it.  Lately, I have been trying to create my own renditions of either Chinese or Thai dishes that I have been fortunate to sample in NYC and London.  Dumplings/potstickers are one [...]

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Creamy Curried Butternut Squash Soup with Pan-fried Tofu

This recipe started out as an Indian inspired chicken coconut curry for my husband.  Over time, I have changed the recipe up, been inspired by Heidi Swanson’s (of http://101cookbooks.com and her cookbook Supernatural Cooking)
curries.  I made some more tweaks, added red curry paste, omitted the chicken, boldly added more spices,  and added a whole mess of vegetables to [...]

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Honey Soy Tempeh with Mixed Greens and Carrots

 Happy New Year to one and all!  This is one of my favorite things to make and it is amazingly simple as well.  Sometimes I just want to cook something where I can just use 1 or 2 dishes or pots and be done with it.  I usually make one pot stew/soup dishes but I [...]

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Vegan Muffuletta

Olive Spread
 
2 c. kalamata pitted olives
½ c. packed basil
5 cloves of garlic (or more/less to your taste)
15 sun-dried tomatoes (I use the dried ones)
1 tblsp. Balsamic vinegar
2 tblsp. Ex. Virg. Olive oil
 
Pulse this all (except olive oil) in your food processor or blender until it is a nice chunky texture (you don’t want baby food!)  [...]

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Chickpea Dal

OK, first I must say, Happy Holidays to everyone!  I have been busy through the holidays and had no time to post.  Since Christmas dinner, it is my first time cooking anything of substance.  My familiy’s holiday dinner was lovely, filled with great family and friends, and of course great food and drink.   Since then, I [...]

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