Happy Hallowe'en! And since it is that festive day, it's time to cook up that pumpkin. No, not the one you put on your porch, but a buttercup, a an acorn, a kabocha, a delicata, or the classic butternup. The easy way to deal with it is to slice the whole thing in half and roast … [Read more...] about Savoury Squash Pancakes with Lime-Basil Pesto
Vegetarian
Foraging Sumac, and a Recipe for a Middle Eastern Eggplant Pickle
Last year I got a cookbook for Christmas. This in itself is not a strange occurrence. What made this gift a little different was that it was a cookbook about foraging food: wild greens, weeds, bushes, berries, mushrooms. Back to my gatherer roots and all... I've only ever been … [Read more...] about Foraging Sumac, and a Recipe for a Middle Eastern Eggplant Pickle
Spiced Red Lentils
Spiced Red Lentils This is an everyday meal. It's simple and quick and delicious. It's for anyone who wants to eat more vegetarian without missing meat. And it's for anyone who wants a satisfying, healthy meal in general. 2 cups red lentils 6 cups water 3 sprigs epazote, … [Read more...] about Spiced Red Lentils
Potato and Sorrel Soup with White Wine
I used to eat soup every day. I don't know what happened, but somehow I got sucked in the world of no soup. It's not a sad place, just drier. But then I was craving soup (and had a bunch of sorrel), and decided to make a classic potato and sorrel soup. Normally that means … [Read more...] about Potato and Sorrel Soup with White Wine
What to do with Dosa: Stuff it
Boil potatoes, mash gently with spices in oil, brown smashed potatoes, serve with coconut, coriander and tamarind chutney. Easy. Not easy enough? You can skip the chutneys, which would be sad, but fine. Or buy them. I won't tell. Spiced Potato Filling for Masala Dosa If you … [Read more...] about What to do with Dosa: Stuff it
Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami
Seven ingredients. I love it. It's like one of those awful cookbooks for lazy people that come in handy once in a blue moon when you're desperate and horribly uncreative or understocked. Or, you know, alone on a desert island with a can of tuna and/or a fishing rod, bait, and … [Read more...] about Kimchi Socca Tarts: Savoury, nutty chickpea pancakes and a world of vegetarian umami
The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
Think of supper as problem solving. The garden/farmers/supermarket (preferably in that order of importance, but we can't all be snobs about it) has provided me these ingredients, and now I'm going to cook something delicious. True, I normally just separate the leaves from the … [Read more...] about The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
Roasted Zucchini with Pecans
It's zucchini season and I'm so jealous of my community garden neighbours with their trellises overflowing with gorgeous summer squash. There are some as long as my arm, and some fatter (than my arm). I can eat just zucchini as a main course. Roasted with garlic, olive oil and … [Read more...] about Roasted Zucchini with Pecans
Baked Not-Raw Carrot-Flax Crackers: What to do with leftover vegetable pulp from juicing
Stop yelling at me, raw foodists! I'm not sorry these weren't raw. Baking is so much easier, and I wanted to dilute the amount of flax with this lovely, nutty lentil flour I have from Cuisine Soleil for my gluten-free baking classes. Plus I don't own a dehydrator, which would … [Read more...] about Baked Not-Raw Carrot-Flax Crackers: What to do with leftover vegetable pulp from juicing
Bean and Arugula Salad with Red Wine Vinaigrette
There was a time this summer when I couldn't eat any more arugula. I loved the peppery leaves that took over my garden but I was struggling to keep up, and they don't freeze well. I beat them back almost daily, knocking off the flowers that insisted on popping up and making the … [Read more...] about Bean and Arugula Salad with Red Wine Vinaigrette