I'd walked past the vine leaves outside my community garden hundreds of times, but I'd never put them to use in my kitchen until now. I know they're good for two things: pickling cucumbers (they supposedly keep the pickles firmer without adding any chemicals) and dolmades (Greek … [Read more...] about Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)
low-fat
Indian White Bean Coconut Curry
I have a secret. I'm a lactose-free eater who hates coconut. "Oh my God! What ice cream do you eat?" you ask – the obvious question. Either Solo Fruit Sorbet, So Delicious almond ice cream (though for legal reasons it's called "non-dairy frozen dessert") or I make my own almond … [Read more...] about Indian White Bean Coconut Curry
Roasted Sweet Potatoes with Lemon and Garlic
Ingredients: 4 sweet potatoes, 1 head of garlic 1/2 - 1 tsp salt black pepper chili pepper flakes a TON of rosemary (or thyme or oregano) juice of 1/2 a lemon (or 1 to 2 tbsp lemon juice) Directions: Peel and chop the 4 sweet potatoes lengthwise (or you can leave the … [Read more...] about Roasted Sweet Potatoes with Lemon and Garlic
Like Ratatouille, but Italian: Peperonata
The difference? You add a few potatoes and zucchini and the balance leans toward peppers. The rest is about the same. A rustic dish of eggplant, peppers, tomatoes, onions, potatoes, zucchini, and garlic. With a whole bunch of olive oil and minimal spices. Simple and delicious. … [Read more...] about Like Ratatouille, but Italian: Peperonata