Stalk Right There: Make a Salad!

Last night, as I was chopping broccoli florets for a stir fry, I remembered a recipe I’d seen in my copy of Dirt Candy, a vegetarian cook-comic book, for “Broccoli Carpaccio,” a salad… Continue reading

Rice Plate

“Rice plate” is a dinner staple in my kitchen. It’s relatively inexpensive and easy to prepare. Sam and I eat some version of it about once a week. It always includes brown rice,… Continue reading

Another use for Tempeh Bacon: Veggie Cobb Salad

A classic Cobb salad is made from bacon, chicken, hard boiled egg, tomato, blue cheese and avocado over chopped greens, and dressed with a red wine vinaigrette. Here’s a vegetarian version that uses… Continue reading

Put an Egg on It: Veggie Pasta Carbonara

Confession: I don’t think I’ve ever had “real” pasta carbonara, made with guanciale/ pancetta/ bacon and eggs. I’ve been some kind of vegetarian/ pescetarian since I was 15– over half my life, so… Continue reading

Asparagus Ribbon Salad

Spring is finally here! I decided to celebrate with this simple raw salad. Asparagus Ribbon Salad The dressing is part Mediterranean, part Japanese. Feel free to substitute rice vinegar for the lemon juice,… Continue reading

Dairy-Free but Still Decadent: Butternut Squash and Kale Lasagna

As soon as I made my butternut squash soup last week, I knew that it was destined for greater things. As a soup it was gratifying– creamy and hearty, yet healthy, but combined… Continue reading

Heart of Palm Cakes with Jicama Slaw

I love heart of palm, and I recently learned that it is commonly used as a substitution for crab in vegetarian and vegan restaurants. So I decided to try make these cakes, substituting… Continue reading

Here’s to a Happy and Healthy New Year: Edamame and Black Bean Stuffed Peppers

Like so many people, on January 1st, I vowed to make 2013 a healthy year. But I still want it to be flavorful. I love food. “Butter” was one of my first words.… Continue reading

From Palate to Palette: Can Food be Art?

I have a post on Createquity about two of my favorite topics: art and food.

Spicy Fried Rice

In my twenties, I used to make fried rice all of the time– starchy, salty, spicy and with some egg, it was the perfect meal to whip up after a night at the… Continue reading