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Great fall and winter soup. Makes a hearty meal if you eat enough OR it can be an appetizer dish to a larger mealy. Gingery Pumpkin Soup is based on a recipe from Cooks.com. I have added options and adjusted amounts of some ingredients based on my early attempts and my own tastes. I invite … Continue reading
I found this recipe on an online paleo site called, Paleo Grub. It isn’t strictly cheesecake since it has no dairy, no gluten, no animal-derived foods–just lots of nuts. Although the original recipe called it cheesecake, I think it is simply a good dessert on its own without trying to be anything else. I’ve tampered … Continue reading
This is a hybrid between a meat-filled and vegetarian cabbage roll recipe. The stuffing uses roasted pepitas (pumpkin seeds), brown rice, and raisins. It is savory, aromatic, and hearty. Topped with a little sour cream and parsley, it makes a dish lovely enough to serve to guests. Prep time is about 45-60 min. Rice and … Continue reading
This is a wholly contrived recipe. I knew the basic ingredients and proportions and needed to use up a can of coconut milk–et voila! Result: 4 large or 12 small cakey and fragrant pancakes. Blueberry-Coconut Pancakes 1 c. flour 1 tsp. baking powder 1 tsp. salt 1/8 tsp cinnamon 1/8 tsp nutmeg 1 egg, beaten … Continue reading
This recipe originally came from the Cooking Light website. It is a fast and easy-to-make main dish. The original recipe says that a 1-cup serving has 189 calories. I’ve increased the beans and chicken or turkey to increase the thickness, and I provide an option to make it spicier for those who like it hot. … Continue reading
The idea for this recipe came from the online version of Food and Wine magazine. I used the “crust” and added my own quiche filling. The result is surprising light, despite the richness of 2 different cheeses and 6 eggs. Furthermore, it is quick and easy to make, refrigerates well. Simply reheat in the microwave … Continue reading
This is a creamy soup without the cream–totally without dairy. It is a velvety tasty soup with a bit of a bite from the cayenne and ginger. Although it makes a good beginning course to a large meal, it is high in protein because of the cashews and almond milk, so it can stand alone … Continue reading
This soup originally appeared in the Pittsburgh Post Gazette by Gretchen McKay and was reprinted in the Minneapolis Star Tribune. I have changed it somewhat by increasing the greens, adding balsamic vinegar, increasing the amount of greens, and strongly suggesting the addition of a toasted pine nut garnish. It is a hearty main dish vegetarian … Continue reading
I began making my own graham crackers in the 70s as an alternative to the overly sweet, expensive variety. My original recipe came from recipe cards I received as an inducement to subscribing to Mother Earth News one year. This current recipe is a hybrid of that original and a recent recipe found online. Cinnamon … Continue reading
A good make-ahead breakfast for the entire week. This bar has about 10 grams of protein and about 260 calories per serving, if you follow nutritional stuff. They are filled with protein. One bar satisfies my hunger until lunch. I found the original recipe in a Buzzfeed post on Facebook. Really. It was in a … Continue reading
Cookery & Rhetoric 