From Purple Carrot, the vegan meal kit people. I would not have thought of using pumpkin in Mexican food and it works beautifully here. This recipe makes a great healthy meal for our Mexican food fans. Amazingly delicious. Picture credit Purple Carrot 3 cloves garlic1 red … [Read more...]
Tofu Scramble
Zada Jane's Corner Cafe in Charlotte has a great tofu scramble. I've tried several recipes but this one, from The Complete Vegetarian Cookbook by America's Test Kitchen (2015), is the best. Soft tofu is recommended. It's important to get the tofu as dry as possible. 14 ounces … [Read more...]
Basic Spaghetti
I love pasta and at least every week or two spaghetti with tomato sauce shows up on our dinner table. My go-to tomato sauce is based on an old Cooks Illustrated recipe for Spaghetti Puttanesca from March & April 2002. Since Grandpa is a vegetarian, we don't put meat in the … [Read more...]
Puerto Rican Beans and Potatoes
Adapted from The Wanderlust Kitchen. I used wonderful Rancho Gordon Yellow-Eye Beans instead of traditional red beans (because that's what we had), but you could use just about any bean and this dish would satisfy you. Note that this recipe calls for cooked beans. If you are … [Read more...]
Garlicky White Beans & Broccoli Rabe – Instant Pot
Adapted from Melissa Clark's recipe in the New York Times from her Dinner in an Instant (2017) book about cooking with an Instant Pot. Broccoli rabe is our favorite winter green. Any leftovers from this dish make terrific soup the next day. See below for a soup suggestion.1 … [Read more...]