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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
This is my guacamole recipe, the result of years of tampering. It is very easy to make and fast–about 10 minutes. Avocados, the main ingredient is nutrient dense (e.g., vitamin K and E, folate, potassium, lutein, etc.) and high in calories. Although generally used in Mexican foods, guacamole can also make a tasty sandwich if … Continue reading
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
Even though a recipe might seem to be your very own creation, the idea had to come from somewhere. Every good cook stands on the shoulders of another cook. During our time on the land near Floodwood, my friend Myke and her husband, Gerry, came to visit. I decided to make spaghetti for them because it would be easy and … Continue reading
A while back, Dan and I discovered *Noodles* restaurant. The food is good and fresh and, which is unusual for a chain restaurant, they understood the need for balanced taste and texture. Balance is one of those concepts that has application in every part of my life. Anyway, I don’t want to take you too … Continue reading
This recipe has been modified from an original recipe inThe Vegetarian Slow Cooker by Judith Finlayson. I am crazy about sweet potatoes, not the marshmallow laden dish–just plain baked or fried sweet potatoes with a little salt, pepper and olive oil, so this recipe immediately called out to me. I have modified it to be … Continue reading
Quinoa, grown mainly in the regions surround the Andes, is a tasty alternative to rice and it is high in protein. Quinoa makes a texture-filled vegetarian main dish with a greens salad or a side dish to chicken or fish. When I was in South America a few months ago, a Chilean acquaintance told me that many farmers … Continue reading
Cookery & Rhetoric 