My CSA provided me with two pie pumpkins this November. I hadn’t possessed a pie pumpkin since college, when a friend and I bought one at the farmer’s market made the best vegan pumpkin pie ever. Since then, I’ve been too scared to attempt another because I couldn’t imagine getting my hands on such a naturally… Read More Baby pumpkin pies from scratch
This “clean out the fridge and don’t wast the CSA” soup was surprisingly good. I used my homemade veggie bullion (my CSA provided a recipe with the previous box), my leftover onion, celery, peppers, cabbage, and carrots. With garlic, a can of diced tomatoes, some tomato paste, a couple of cans of beans, and some… Read More Fall veggie soup
Calling this a paella, even with the quotations, is probably a cardinal culinary sin. In my defense, however, the dish was inspired by the ingredient list for Ottolenghi’s vegetable paella in Jerusalem. I didn’t feel like launching into official paella-dom, though, so I just compiled the ingredients I had on hand and called it a… Read More (Incredibly) lazy woman’s vegetable “paella”
An unseemly amount of time has passed since I last posted here. In a few words, the reason for my long pause amounts to– being busy, not feeling inspired by food, feeling sick–with one pretty much bleeding into the next. I’m about to get really busy again, but I’ve worked through my culinary disenchantment and… Read More Back to the blog and a root veggie slaw
My best, that is. I don’t claim to have any real clue when it comes to making traditional curries. For years, though, I’ve attempted various versions of vegetables with curry, if you will. Recently, I devised a simple recipe for a homemade red curry that I actually had all of the ingredients to prepare, based… Read More Best homemade red curry
Winter and I are not cool. Even though this was probably one of the mildest, driest winters in Portland history, it might as well have been one continuous blustery downpour. I finally succumbed to the stresses of graduate school and could locate zero energy for posting recipes. All of this, however, has come to a… Read More Raw kale salad with creamy tahini-miso-ginger dressing
Facing a mountain of freshly cooked chickpeas and little else on a recent night, I decided to make a simple stew. It turned out to be really tasty, despite such a quotidian ingredient list. While it was simmering, I roasted some broccoli and sweet potato to eat on the side. All together, it was a delightful… Read More Moroccan chickpea & tomato stew with bulgur
Thanks to my dear friend’s spectacular idea, our new year’s eve dinner consisted of vegetarian foods that are considered good luck in various culinary traditions. She produced the lentil soup, and I, the greens. (lLater, there were grapes). Evidently, both lentils and greens represent financial wellness for the new year. We’re both in graduate school, and we’re… Read More Good luck greens and beans for the new year
After enjoying my first batch of slow cooker coconut brown rice, I began to realize how many delightful variations I could make to this dish. With that in mind, I made a second batch today, playing a little with the cooking time and ingredients. I included vanilla extract and chia seeds, and topped with dried… Read More Slow cooker coconut brown rice 2.0
After a week of holiday eating (and travel), I was craving something homey and healthy. This bowl came together after a survey of my stock of beans and grains. Ingredients (serves 3) 1.5 cups brown rice (I used short grain), plus 3 cups water or stock for cooking 2 cans beans, drained and… Read More Rice and bean bowl with crispy leeks and soft-boiled egg
The Vegaquarian Times 