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This recipe is fast and easy and full of flavor. I found the foundational recipe on a site called the Defined Dish. The original dish used bison, but I used what I had–turkey burger. I also adjusted the spices to suit my tastes. It can be served for breakfast or dinner. Serves 2 Ingredients 2-3 … Continue reading
A friend texted me a rather vague recipe for this dessert. It is delicious and uses no sugar. It is sweet enough for me, but if you’d like a sweeter dessert, you can add a bit of Stevia. Easy peasy. Sugarless Mango-Lime Sorbet 2-3 large ripe mangoes, peeled and cubed ( you may use frozen … 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
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
When I began this dish, I was working with what was in my cupboard and fridge, which included chicken breasts, dried apricots, lemons, and quinoa–lots of quinoa, the result of a price reduction. Since Middle Eastern foods often include fruit and meat, I decided to add typical Moroccan spices–coriander, cumin, salt, black pepper, and cinnamon … Continue reading
I have always loved muesli, but the commercially made stuff, even the stuff in bins in the natural foods section or whole foods store can be prohibitively expensive. Muesli, for me, is a wholesome convenience food. The night before I eat it, I just put it in a bowl, add frozen berries, cover it with … Continue reading
The basic recipe for this soup came from Judith Finlayson’s cookbook, Vegetarian Slow Cooker Recipes. I have adjusted the recipe to give it a stew-like thickness. I’ve also added bay leaf and balsamic vinegar for a more complex flavor profile. This soup is wonderful with a hot piece of cornbread dripping honey or pumpkin butter. Serve … Continue reading
Kudos to Alex B. for passing the bones of this recipe on to me. This ice cream has no cream even though it is creamy like DQ soft serve ice milk. It is almost pure fruit. Serves about 2 people. Banana Ice Cream (Vegan) 2 bananas (optional) 1/2 to 2/3 cup other fruit like mango, blueberries, or … Continue reading
Cookery & Rhetoric 