I have been vegetarian for many years. A video of a presentation in a Philadelphia synagogue moved me to take the next step and explore a completely plant-based diet more seriously, that is, veganism. The video is from Jewish Vegetarians of North America and
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Sometimes simple is best, and this tomato soup is a great example of that wisdom. It’s so quick and easy to make, it’s probably one of my favorite soups, and it always gets rave reviews whenever I share it. Yesterday I went
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Like the opening day of the Woodstock Farmers Market, in fact each day of the Market, everything on the Square felt festive this past Saturday. Although it rained the night before, by morning the sun occasionally peeked through the clouds, taking some
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Once upon a time I searched on Pinterest for every cabbage recipe I could find. I love cooked cabbage! With all that hunting and pinning, two simple “recipes” that I created myself are still my favorites: sautéed cabbage “steaks” and this delicious Potato
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One of the features of Middle Eastern food that I really appreciate is its tendency to mix things that I grew up thinking shouldn’t be mixed. Today the wisdom in the U.S. is still that two grains and three beans would be
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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?
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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
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Posted in FaceBook 4/22/15. Lunch! I thought I might make myself a bowl of Green Lentil Curry Soup. Had my heart set on it, actually, after I bought some beautiful organic green lentils this morning. Then I decided I wanted to try
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Today I was working on a post about sustainability. I got a little overwhelmed with the enormity of our problem even as I recognized how many smart, capable people are coming up with potential solutions in this area every day. It was
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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
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