RRRRRRRRatatouille! This is one of those dishes that says summer to me. It’s easy to make and delicious served hot or cold. I made a lot of ratatouille when I lived in the south of France. Everyone has their own way to make it, some more complicated than others, too often drenched in olive oil.…
Yesterday, on the way to my nephew’s preschool graduation in upstate New York, my mom and I stopped at an out of the way deli restaurant because she was hungry and we were early. She ordered a vegetable patty. The patty looked nice, probably not vegan, so I didn’t try it but I couldn’t help…
You can roast them, grill them, bake them – anyway you cook them, zucchini with red peppers, onions and tomatoes are perfection! Sauté with herbs and a touch of fennel, serve it with French bread for a rustic simple supper. For a heartier meal, toss it over pasta, brown rice or other whole grain. It’s…
Enchiladas are easy and fun to make with the family. You can make everything from scratch with our REAL Tomato Sauce and cashew jack vegan cheese, (save 2 ounces for garnish) 1 (15 ounces) can Black Beans or 1 1/2 cups cooked beans Large baking dish 1. If you are making the REAL Tomato Sauce…
Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with potatoes, chopped onion, sliced apples, black peppercorns, cloves, garlic, juniper berries, bay leaves and white wine. I have created my own “traditional” recipe here with tempeh instead of the traditional meat and sausages. Cooking sauerkraut and potatoes in white wine is simply heavenly. 1…
Sometimes I go out of my comfort zone and create something new. I rarely used daikon radish but then I learned it was a nutritious food, with cancer-fighting powder it was time to put it on the grocery list. It’s a very versatile root vegetable and I have enjoyed it raw in salads and cooked…
I love making something new, something satisfying – out of what’s available in the kitchen just BEFORE going grocery shopping, finishing up what’s fresh and leftover before buying new food. Today’s 1/2 package of tofu, leftover leek tops and a fresh crop of home grown sunflower sprouts came together with some pantry essentials to make…
Now is the winter of our discontent, made glorious summer by this sumptuous Frittata. 1 small leek chopped, about 1 cup (white and green parts) 8 oz firm organic tofu (non GMO), drained and cut into small chunks 1 tablespoon soy lecithin granules (optional, organic, non GMO) 1 tablespoon sesame tahini 2 tablespoons nutritional yeast…
This is a variation on our Tomato Onion Quiche. It is a gorgeous addition to any Thanksgiving table with orange hues from the pumpkin and flecks of green from the pepitas. The pumpkin seed crust is so flavorful and free of oil, butter or margarine. Crust You can use any prepared crust or homemade pie…
