It started out as soup. It decided it wanted to be sauce. Tomatoes are starting to come in in many places and you maybe, just maybe, are about to have more than you can eat. If Roma’s happen to be on your list, here is a great way to put them to work that can…
Tag: vegetarian
Muhammara – The Red Pepper, Pomegranate, and Walnut Triple Threat!
Middle Eastern dips and sauces are some of the best in the world, in my opinion. Often thick, rich in flavor, and healthy for you, they are also easy to make – and to modify – if you know what goes into them. What is Muhammara? Muhammara, a red pepper and walnut dip from Aleppo…
Eating Indian Food + Pumpkin Masala Recipe
I distinctly remember the first time I ever ate Indian food. I was 19 and had still not been exposed to many of the world’s cuisines; my tastes were pretty mundane and the spices and heat were just so foreign. It wasn’t until I met my future husband, Will, a few years later that I…
Enjoying the Fruits (and Vegetables) of Summer
I love this time of year. It brings back childhood memories of running through late-summer orchards, eating ripe peaches from the tree and not caring that the fuzz tickled and that juice was running down my face and neck. My home town was the epicenter of fruit-growing in Utah. The road, two blocks from my…
Yummy Honey, Seed & Nut Power Snack Recipes
Last week I talked about tasting honey. In my opinion, honey can be overpowering – rich, sweet, even palpitation-inducing – on its own and tastes best in combination with more savory ingredients…like tea, or nuts, or meat. The very different flavors balance and enhance each other. And, honey is a great binding agent for pulling together…
Super Simple Hummus – With or Without the Chickpeas
Every time I think about posting a recipe for hummus, I stop. It seems like it is one of those things that everyone covers just because it is so darned simple. And the core ingredients of lemon, cumin, garlic, and olive oil – and even the distinctive tahini sesame paste – can be mixed with…
Roasted Brussels Sprouts with Quick Marinara
Brussels sprouts have become a favorite around our house this winter. We buy several pounds at a time. I suspect that if one wants to gorge themselves on vegetables, it is probably ok. At least, I hope it is, because that’s what inevitably happens. There’s nothing quite like the salty crunch of the outer leaves…
How to Roast Beets
Beets are beautiful – raw or roasted! This bunch of big, beautiful, brilliant beets was tossed casually onto the table. Disregarded. Late afternoon sunlight warmed the leaves, leaving them languid. Raw beets? Yeah! Beets are one of the most amazing additions to juice. If you have a juicer, add this to your recipes….
Powerful Pumpkin Pie Smoothie
Hey, it’s national pumpkin month! I had planned to offer up my pumpkin pancake recipe, but a recent technical failure caused me to lose all recent photos… (UPDATE: Here’s the pancake recipe now.) So, I made a pumpkin pie smoothie instead. It is so good, I’ve been drinking one nearly every day, and almost prefer it…
Cornstarch crepes with fresh fruit
According to Lou Seibert Pappas, an authority on the subject, dessert crepes were originally made from wheat flour, and savory crepes, interestingly, were made with buckwheat – a gluten-free seed that is milled into flour. Crepes were also cooked on good old cast iron pans, instead of the fancy, electric crepe cooking appliances available today….
Coconut Rice Pilaf with Roasted Pineapple, Cashews, and Raisins
I am not a big fan of savory dishes with coconut in them, but a trip to Belize changed my mind – at least about rice with coconut. You see, when I was a kid, I really only ate the sugar-coated, shredded coconut that came in a bag. You know, the kind you find in…
Adzuki Bean Rice Bowl with Miso Dressing
I’ve had a jar full of adzuki beans sitting in the cupboard for a long time. This is what happens when I buy things out of curiosity rather than with purpose. Even reading a book in which the beans were mentioned as an amazing super food did not spur me to action. Today, though, it…
Buckwheat Noodles with Spring Veggies and Walnut Dressing
If you have not been to 101 Cookbooks, you must go. Now! Heidi, the author of this blog as well as the cookbook Super Natural Cooking, offers some seriously good eats. The recipe I have most enjoyed since she shared it last spring is Walnut Miso Noodles. It is something to be eaten in spring,…
Simple GF Miso Soup for Camping and Backpacking
I was craving a steaming bowl of brothy soup today, but did not have the patience to make something from scratch. Instead, I grabbed a box of Whole Foods’ 365 brand miso soup out of the cupboard, some pre-sliced baby portobello mushrooms, leftover pork loin, a bundle of bean vermicelli, and then topped it with…
Risotto with Mushrooms – Drinky and Stinky Garlicky Goodness continued…
Today is the day – garlic fest! I’m excited to see what other garlic dishes make an appearance at dinner tonight, particularly for dessert. I’m sure it will be delicious, or, at the very least, an interesting experience. The second entrée we are making is a vegetarian, dairy-free, naturally gluten-free risotto. Sounds delicious when I…
Hearty Russian Cabbage Soup with Buckwheat Pilaf
Last week, I made Heidi Swanson’s Lime & Peanut Coleslaw. The other half of the cabbage I bought has been waiting in the refrigerator ever since, along with some carrots and a couple of potatoes…together forming the inspiration for this evening’s meal: cabbage soup and buckwheat kasha. I know, I know – it sounds a…
Beet Walnut Soup with a Hint of Apples
When I was a 15-year-old exchange student living in Venezuela, I would often walk by a night club called La Remolacha. It struck me as a fabulous word, and I made it part of my working vocabulary. It is the Venezuelan word for “beet” and is pronounced “ray-mo-lah-chah”. It kind of sounds like a dance…