Here’s a traditional, egg-custard based pie, and a vegan version! Continue reading
Tag Archives: Vegan
Red Lentil Stew
Kaki, you know I love me a slow cooker meal. Sadly, for the meat-light or no-meat crowd, they usually involve vast quantities of tough meat that you’re trying to cook into sweet, tasty oblivion. Not this time, Kaki. We’ve got us … Continue reading
Cauliflower: A Love Story
Cauliflower. My word, it is SO good. And this past week I proved it to myself all over again.
Exhibit A: Cauliflower and Green Onion Stir-Fry
I haven’t made too many stir-fries recently, and that is about to change. I LOVED this, though I naturally made some changes from the linked recipe. I didn’t have rice wine, so used white wine. Didn’t have a wok, so just used a big saute pan. Doubled the ginger. Frankly, I think this is a great base recipe, to which you could substitute many different roasted vegetables in place of the cauliflower. The sauce with the green onions and caramelized onions would be so good with pretty much anything. (Oh, and, um, maybe I eat like a crazy person, but I got 3 servings out of this, not 4.)
Exhibit B: Cauliflower and Chickpea Curry
Okay, so this did take a while to make. Should have guessed that when it was adapted from a slow-cooker recipe for a Dutch oven. And I had put off making it forever because wilted spinach just isn’t my thing. So instead of fresh spinach, I just added some frozen chopped spinach at the end of cooking time. SO, so good.
Exhibit C: Crispy Cauliflower Leaves
So, I prepped the two cauliflower heads for these recipes at the same time, and for one reason: that meant I had double the cauliflower leaves leftover. Kaki, if you’ve never roasted cauliflower leaves, now is the time. It’s just a toss-in-oil, salt-and-pepper method; I roasted them while roasting the florets for the stir-fry (so, also at 450*F, and for 30 minutes).
Let’s make up some cauliflower goodness the next time we’re together, okay?
Simplest Carrot Salad
Kaki, this is my go-to salad these days, for a few reasons: I almost always have some carrots on hand. They are such a great addition to so many recipes, and unlike many salad veggies, last for weeks in the … Continue reading
Ethiopian Cabbage Dish
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Dear Kaki, I got your granola in the mail last week! Oh my, it was such a great break in the breakfast routine. Also, I may have kept the bag in my purse so I could have some as a … Continue reading
Rice Cooker Red Beans and Rice
Dear Caitlin, HAPPY BIRTHDAY! Let me say first of all: I wanted this to be a post about the birthday cookies I sent you. But they were so OMG, epic fail, that I sent you an iron instead. I was … Continue reading
New Ingredients: Tahini, Miso paste, and Apple Brandy
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Kaki, I’m trying new things. Namely, some new ingredients. It takes a lot for me to break down and buy an ingredient outside of my norm. How is one to know when an ingredient will really *make* a dish, or … Continue reading
Roasted Garlic Refried Black Bean Tacos
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Dear Caitlin, Since moving to the Borderlands of South Texas, I’ve discovered that people here don’t understand vegetarianism. Not the moral or ethical underpinnings. Just what counts as meat and what doesn’t. And how I haven’t wasted away to nothing. … Continue reading