Spinach with Raisins and Pine Nuts
Today I want to share an easy recipe that will transforms plain old cooked spinach into something special! It’s Spinach with Raisins and Pine Nuts. We saw it served on a Spanish cooking show (they called it espinacas con pasos y piñones in case you were wondering). We came in at the end of the recipe,…
Making Focaccia at Home
You may know focaccia as the bread with the dimples. It’s similar to pizza with a few toppings…but not too many. The outside is crunchy and the inside is a bit chewy with lots of irregularly shaped holes. If you follow me regularly, you know this is my Year of Bread. This month I tried…
Ottolenghi’s Sweet Potato and Lentil Croquettes
I thought I’d seen it all when it comes to veggie burgers, but I was wrong. I was wrong because I’d never tried Yotam Ottolenghi’s Sweet Potato and Lentil Croquettes. Not only were they flavorful, the technique used to make them was also novel, and one I’ll probably use again.
Jackfruit Quesadillas
Have you heard of jackfruit? It’s a tropical fruit that can grow quite large. The flesh and seeds are edible. It’s a sweet fruit when it matures but when it’s green, jackfruit can be used in savory dishes where its fibrous texture makes it a good meat substitute. Rick and I gave it a try…
Sweet and Spicy Glazed Carrots
Sweet and spicy glazed carrots are a simple side dish that will work for just about any meal. They don’t take long to cook and they’re different enough from plain old carrots to make the meal seem a little bit fancy.
Thai Inspired Vegetable Soup
Thai Inspired Vegetable Soup is exactly what it sounds like. A little bit of this and some of that plus curry seasoning and coconut milk. It’s a great fridge cleaner, too, as there’s plenty of room in the bowl for whatever bits of vegetables you have on hand.
Ochios: A Regional Bread from Spain
I’ve made egg dough, and I’ve made dough with oil. Ochíos, a regional bread from Spain, use both and I’m pretty sure I’ve never kneaded a softer, more silky dough. Not that my sample size is very large. I’m not a big bread maker, aside from flatbreads and pizza dough. That’s why I’m exploring the…
Five Weeks of Flexitarian Eating Wk 5 {Going Full Flexitarian}
Here we are at Week 5 of Five Weeks of Flexitarian Eating! We’ve discussed how to use beans to replace meat, talked about tofu, increasing the amount of grains and greens and whether or not to include dairy and eggs in our regular eating plans. This week we’re going to talk about Making the Transition…
Over 100 Flexitarian Breakfast Recipes Without Eggs or Dairy
In my series called Five Weeks of Flexitarian Eating I have a post which points out at some point, we plant loving omnivores have to decide how to deal with eggs and dairy. It can be a stumbling point for many people, especially those of us who eat one or both as part of their…
Tuscan Style Chickpea Spread
There’s a silly bit of history behind today’s recipe for Tuscan Style Chickpea Spread. I like to use Google Notes to curate and keep track of things. For the most part my “system” works, but there are notes that kind of fall through the cracks and are only discovered when I do my regular notes…
Five Weeks of Flexitarian Eating Wk 4 {Dairy or No?}
Welcome to Week 4 of Five Weeks of Flexitarian Eating! So far we’ve discussed beans, tofu, greens and grains. Did you try a grain or green you’ve never had before? Did you like it? This week requires a decision to be made. Are we going to consider dairy and eggs “meat” or not? And if so, what…
