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I developed this recipe after looking at about a dozen online recipes for Butternut Squash Soup. My best ideas about cooking come from looking at a bunch of recipes, then putting them aside and going it on my own. This soup is fairly quick and easy to assemble if you roast the squash and carrots … 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
I found several recipes for this soup; most used butternut squash. I used a turban squash, but I am sure that hubbard or any other orange slightly sweet squash would work. The soup is creamy and warming. I added a bit of cayenne for a little more heat. Sriracha or Louisiana hot sauce would also … Continue reading
This recipe began as a “borrowing’ from the 30-Minute Vegetarian by Rose Elliot. I have adjusted spice, substituted leeks for the onions, increased the amount of olive oil, lengthened the roasting time for the sweet potatoes to increase carmelization, and changed the ratio of broth to couscous because I found it too dry in the … Continue reading
This is a dish that I created “out of nothing,” as my mom used to say. I needed to make something for lunch and wanted something warm and quick, but didn’t want to go to the store on this cold and snowy day. What I found in my cupboard was a package of Israeli couscous. … Continue reading
I began cooking with quinoa about 5 or 6 years ago. It took me a while to figure out how to cook dishes with it that I liked. The advantage to quinoa is that it is gluten-free and very high in protein, so it is an ideal vegetarian or vegan food. My first memory of … 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
This recipe is the result of morphing and adjusting about 4-5 salsa recipes. I change it slightly from time to time, depending on the veggies my garden produces. This year I am using 3 kinds of heirloom tomatoes ranging in color from bright red to dark purplish. I also added a bright golden variety. You … Continue reading
Cookery & Rhetoric 