"This tastes like restaurant soup!" announced Marco with enthusiasm and I knew I had a hit on my hands. While we often eat vegetarian meals, participating in Meatless Mondays has required that I get more organized about it. We’ve got a few dandies coming up the pike so be sure to check back each Monday, if […]
We are joining the Meatless Monday Movement. Johns Hopkins’ Bloomberg School of Public Health is behind the effort. Eating vegetarian is good for your body and good for the planet. Both of our families eat a fair amount of vegetarian meals so it seems like a perfect fit. If you are not ready to jump […]
It is nice to have something light to nosh on while you are putting the final preparations on the big meal. This dip along with potted shrimp (recipe coming soon) is a nice way to wait for the feast. Kids like it too. And remember, no double dipping! Take 1 cup of cottage cheese and […]
As the Queen of Schmootz, I highly recommend that you try making this Cashew Hummus. I was intrigued by the technique that raw foodies have for soaking their nuts for 24 hours. In the case of the cashew, it actually starts to sprout! This is a divine surprise and although it is technically not a […]
As we get closer to the holidays, we would like to offer up some recipes to those folks who are not hosting Thanksgiving. The holidays present a great opportunity to try some new things in the kitchen in an effort to recognize the host of the event that you are attending. Today’s recipe (Curried Apples) is a personal favorite […]
I have a vegetarian son who is looking forward to Thanksgiving because he can have Quorn roast. Never mind that he has these products every week, as it is a great source of protein for him. Made from a myco-protein (meaning it’s derived from mushrooms, but they don’t taste anything like mushrooms) Quorn products are soy-free. […]
With the holidays coming and our economy such as it is, this recipe makes a great inexpensive gift, which can literally keep on giving. It takes about 10 days for the starter to ferment, so you have to plan accordingly. But outside of remembering to follow the recipe each day, this is makes for an […]
In an earlier post on green pumpkin seeds, I eluded to a pesto created by Tai Leavitt, of Val 21 restaurant in San Francisco. Being the queen of schmootz, I offer this up as a great dipping sauce for roasted potatoes or grilled chicken. At Val 21, we stuffed pepita pesto into chicken breasts. We would pan fry […]
My friends at The Organic Dish, here in Boulder, introduced me to red quinoa. I was familiar with the more common, pale quinoa but find this red variety far more flavorful and fluffy. It looks fantastic in grain-focused side dishes and salads. With a protein content of 12-14%, it makes a healthy choice for vegetarians and […]
As one of the founding chefs of the venerable Greens restaurant in San Francisco, Deborah Madison along with Edward Epse Brown and Annie Somerville, elevated vegetarian food to cuisine. With eight cookbooks under her belt, it’s hard to pick a favorite but Vegetarian Cooking for Everyone is truly an inspired work. Faced with an abundance of eggplant, […]
