I can trace my recent improvements on the vegetarian cooking front to one insight in particular (thanks to the stir fry section in Heidi Swanson‘s book, credited/linked below): that almost every stove-top vegetarian dish is vastly enhanced with vegetable stock … [read more]
When you don’t feel like assembling a whole lasagna, or change your mind at the last minute – this is a very tasty and healthy vegetarian pasta bake. For us, it feels a bit ‘festive’ each time we make it; … [read more]
Eating healthily and losing or maintaining one’s weight are hard things to do in a busy life. We’re surrounded by fast food options everywhere: the din of junk food has become deafening, especially now that so much of it claims … [read more]
If you’re like me and are always looking for low-fuss lunch food that can be pre-cooked and stored in the fridge for a few days, this is a nice recipe. I use a rice cooker for it. You can definitely … [read more]
Red kale is an interesting discovery. Not something I see very often in any of the grocery stores I frequent, even the organic ones. Our desire to include more greens in our meals often results in very ‘earthy’ tasting food … [read more]
Earth Bowl is the yummiest, healthiest, most counter-intuitive meal imaginable. Originally published by Caroline Dupont in Enlightened Eating (an excellent, continually surprising source of vegetarian, vegan and raw food recipes and inspiration), Earth Bowl combines apples, celery and nuts into … [read more]
4 tablespoons olive oil 1 large onion, diced 2 stalks of celery, diced 4 cloves garlic, chopped 4-6 medium yellow potatoes, diced (no need to peel) 1 pound (450g bag) green lentils, picked over and rinsed 4 vegetarian stock cubes … [read more]
I was served this delicious and very rich vegetarian dish tonight. It stems from an out-of-print cook book by Mary S. Atwood called Adventures in Indian Cooking(1972). Well worth making. Tonight, it was served with basmati rice, spiced green beans … [read more]