Joyful Compassionate Abundance
Today at Joe Caputo & Sons they had beautiful, bright green, firm tomatoes. I thought longingly of the dish I would have made with them a couple of years back with a spicy tomato sauce and brown, bubbly cheese. What to do?
Cauliflower is considered a super-veggie these days, and that’s good because I love it in any shape or form. This Buffalo Cauliflower made a fun, light dinner for us one evening along with salads. I put some of the Frank’s Buffalo Wing
The first time I tried to make vegan cheese, I made a dip with potato (for consistency), carrot (for color) and hefty doses of nutritional yeast and salt as well as other seasonings. The first time I had it and enjoyed it
Do you love the earthy, spicy texture and flavor of Indian food as I do? I used to run down to my corner on Devon Ave. in Chicago for delicious Indian food any day of the week I wanted some. These days
I love Falafel with all its fixings — for me, that means the Falafel itself, good whole wheat Pita (I prefer Lebanese style Pita), creamy Hummus, Jerusalem/Israeli Salad, Tahina and good hot sauce, which for me is either Z’hug or Harif. What
Last night we enjoyed one of my favorites: Dal Makhani. It was a top pick when I visited the Indian and Pakistani restaurants on Devon Ave. near where I used to live. Â When my Dad visited from Arizona, we were in heaven
I saw a beautiful picture of Butternut Squash and Spinach Lasagna and thought I would like to make it for our Vegan Thursday entrée along with some roasted green beans, red pepper and cabbage slivers. Butternut Squash is often used in dishes
Two cuisines have inspired my cooking, first with vegetarianism and now with veganism: Middle Eastern and Indian. I have much more experience with Middle Eastern food since I have not only visited there but have had many Middle Eastern friends who shared
Cauliflower is moving onto the list of “superfoods” these days, but it has always been a favorite part of dishes in the Middle East. I love this spicy chickpea dish with cauliflower. I picked up the recipe on the internet — I
Back: Kefta. Front, L to R: Cauliflower & Zucchini Salad, Spinach Salad, Moroccan Carrot Salad. Center: Harif / Harissa. Red Lentil Kefta is one of my favorite foods! Kefta are typically made with cracked wheat and shaped into ovals. They may contain meat