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Pasta with Carrot Miso Sauce
This looks like perfect M&C, but it’s vegan and umami-ful. The sauce can be used for other purposes (on vegetables, for example).
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Chocolate Cake of My Dreams
I had a dream that involved a chocolate cake. The next day I felt compelled to make one. You can mix this cake faster than your oven will heat up.
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Fennel with White Beans and Tomato
This started out as a fish main dish, but after tasting it, we decided to just have it as a vegetable dish. Side or main? Who knows.
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Honey Cake Crisps
If you want to make a vegan version of this recipe, see the note at the end. Butter and flour a 9x5x3-inch loaf pan. Preheat oven to 325º F. Brew ¾ cup strong coffee Alternatively you can dissolve 2 TBL instant espresso coffee in ¾ cup hot water. Set the coffee aside and let it…
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Pumpkin Seed Hummus
Place in a food processor or a blender 2 cups toasted pumpkin seeds 2 large garlic cloves Pulse until uniformly ground, scraping down the sides as needed. The mixture will be rough and sandy looking. Add 2 Tbl Dijon mustard ½ cup rice vinegar and pulse to combine. With the motor running, slowly drizzle in…
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Summer Squash with Mint
This tasty vegetable dish (or its close relatives) kept showing up at dinnertime during a trip to Italy. We were smitten. It’s delicious served at room temperature.
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Cranberry Walnut Buckwheat Shortbread
Gluten-free, vegan and delicious: three words you might not think to put together, but believe me. We aren’t on any special diets and love to make this for dessert!
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Curried Cauliflower & Potato Soup
Roasting the cauliflower first adds depth. The tomato and coconut milk give the broth a rich, silky texture.
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Autumn Soup
Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces) peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice…
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No-Knead Pizza Dough
Measure the flour by weight: you can scale this recipe up. See the note at the end. In a bowl, measure 320g type “00” soft wheat flour scant 1½ tsp salt 1/16 to ⅛ tsp yeast Regarding the yeast, for a 6-pizza recipe, you need about ½ tsp yeast, so go easy and don’t worry…
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Aloo Gobi (Potatoes and Cauliflower)
Wash, trim and cut into medium-sized florets 1 medium-size head of cauliflower Grate 2-inch piece of peeled ginger 3 or 4 cloves of garlic Place in a small (2-cup) bowl and add 1 TBL ground coriander ¼ tsp turmeric ½ tsp Kashmiri chili powder or paprika ½ tsp hot chili powder 1 tsp salt ½…
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Coconut Mango Pudding
Make a simple syrup using ½ cup water ½ cup sugar When it comes to a boil, stir and verify the sugar is dissolved. Remove from heat to cool a bit. Warm just enough to liquify ¾ cup coconut oil In a blender, combine 8 ounces silken tofu along with the syrup. Process briefly. Add…
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Cabbage with Mustard Seeds and Coconut
1 TBL mustard oil 1 TBL black mustard seeds 2+ curry leaves 1 medium head cabbage, cored and shredded 1 tsp salt ½ tsp sugar 1 tsp chili pepper flakes 4 fresh hot green chilies, cut into long thin strips ⅓-½ cup grated desiccated coconut, unsweetened ground coriander + turmeric as desired Heat the mustard…
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Carrot and Turnip Slaw with Dill
Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over…
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Cabbage and Ginger Slaw
Makes 8 to 12 servings, depending on your guests Adapted from Sunset Recipe Annual, 1996 Edition
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Potato Gateau
Is it a potato (pan) cake? Well, yes, and no. Peel and very finely slice 5 baking potatoes. In a cast iron frying pan, heat olive oil and add the potatoes. Sprinkle generously with salt. Stir to cook them all a bit. Let them start to cook on one side without stirring — I did…
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Celery Root Saute
Peel 2 celery roots, trimming as needed to clean. Slice thinly across the root to make even slices and then cut these cross-wise to make julienne. (The safe way to do this is to cut the root lengthwise and then work with each half to make the thin slices.) Set the julienne aside. Despite what…
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Sauteed Fennel with Pernod
Trim fennel bulb, cutting off bottom end of bulb. Slice vertically into thin slices. Saute in olive oil on high heat. Let brown, but not burn. You may want to cover it to accelerate the cooking. Toss in some Pernod, stir quickly and serve hot.