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Quinoa, an ancient grain, is high in protein, low in fat, and gluten-free. I find its texture very appealing. This pilaf recipe originally appeared in the cook book, High Flavor, Low Fat Vegetarian Cooking (1995) by Steven Raichlan. I have adjusted the spices, added the hot sauce and cilantro, and increased both the olive oil and … Continue reading
One of today’s most versatile prepared foods must be hummus. It can be used as a dip,potato topping, a sandwich or canape spread, panini filling, and pizza topping to name a few. The recipe below is a very basic one that can be more textured and complex with the addition of finely chopped veggies like onion, cucumber, cilantro, … Continue reading
This is a healthy, fast, and easy-to-make side dish. It is also my favorite dish to serve with a porketta roast or potato sausage. It also makes a good vegetarian complement to quinoa dishes or a veggie burger. Goes especially well with cold applesauce. The recipe originally came from a telelphone company Pioneers cookbook, but I’ve tampered with … Continue reading
Cookery & Rhetoric 