Click Here for a Print-Friendly Version What did I feel like eating today? Cape gooseberries- so I made roasted sweet potato in cape gooseberry sauce. The warm, sugary, hearty sweet potatoes add a earthy element to the bright, zingy, sweet-and-sour, pure sunshine of a cape […]
Click Here for a Print-Friendly Version What’s on the table today? Basically the perfect snack. Spicy garlic roasted chickpeas, still a little warm from the oven. On the outside they’re hard and crispy. On the inside, this snack becomes soft, so it just melts in […]
Click Here for a Print-Friendly Recipe Baking tends to be a more time-intensive, technique-heavy form of cooking. But it doesn’t have to be! I’ve recently started making these super easy fruit dessert, and my smile and my waistline are both a little broader. These delicious, […]
Click here for a Print-Friendly Version This tomato masala stuffed spaghetti squash with corn and spinach is one of the more interesting dishes I’ve made. It’s started with Indian spices; then spinach, jalapeños and corn were added- it’s almost like an Indian/South-Western fusion (inside a […]
For a long time I thought banana bread might be the best thing in the world. Sweet (but not so sweet you feel the cavities coming in), moist on the inside, crisp on the outside. Fragrant, filling, and not very fussy. I recently realized I had been wrong- cranberry banana bread is better. It’s everything banana bread is, but every bite is punctuated by bright, sharp, sour notes from the gem-like cranberries. The contrast in the flavors is wonderful, and really elevates the already amazing banana bread.
If you’re looking for to prepare peas in a low effort (but slightly more effort than eating them raw) and delicious dish, these sesame roasted snap peas are for you! Rich, savory, and nutty, they are surprisingly addictive and a perfect way to add the taste of Spring to your table (no matter the season). I intended them as a side dish, but the first time we made them they ended up just being dinner- just because we couldn’t stop snacking on them long enough to make anything else.
I became a vegetarian at the age of 5, and at the time there weren’t many meat-substitutes available (or maybe there were- I won’t know, I was 5). One of the last meats I gave up was tuna fish- there was something about it that no amount of egg-salad sandwiches could replace, and although I eventually got over it, it took a while for me to stop missing tuna. Now, years later, with egg-salad completely off the table and my knowledge of vegan meat substitutes having been significantly expanded, I decided to give my old friend the tuna salad sandwich another shot. But this time without the tuna death, and unintended dolphin deaths.
This dish is, above all, spicy. It’s also sweet and savory, but more than that spicy. It’s soft and crispy, but lets not forget, spicy. These spicy, Chinese-style stir-fried sweet potatoes use several different heat sources to get their fiery taste and coat the crispy, but their lovely soft and sweet insides provide a wonderful contrast, and ever so temporary relief from the burning chili exteriors.
The jalapeño poppers I had in my pre-vegan days were deep-fried pepper-like objects breaded and filled with cream cheese. And let’s face it- vegan or not we can all do better than that. So here’s my recipe for ooey-gooey, melty, stretchy, cheesy, oven-baked, crispy, vegan jalapeño poppers (although I shortened it a little for the title). These poppers are filled with a cashew-based cheese (because by now we all know that the cashew makes the best cheeses), each inside a half jalapeño, and topped with a crunchy bread-crumb crust.
I adore beets! Red, purple, yellow, these stunning roots are always welcome on my table. Whether we’re making beets into sweets, replacing meats with beets, or serving up app-beet-tizers, beets are a treat that just can’t be beat. Moving past the puns for a moment (they can […]