This simple curried rice has become a staple in my kitchen. The onion and curry magically transform leftover rice and frozen vegetables into a ridiculously easy meal.
I like that this dish is colorful, flavorful, and very budget-friendly. But I … Read more
This may be one of the best dishes I’ve ever made. So good. Allow me to point out that it is not actually “fried” in the traditional sense. No oil was harmed in the making of this recipe.
But it … Read more
Once upon a time, when I first became vegan, I expected I’d miss the kind of pasta sauce my mom used to make – the kind I made too, with ground beef in it.
Funny how things change over time. … Read more
Warm risotto is classic comfort food, and perfect on a chilly autumn evening. Traditionally, risotto is known for its signature creaminess, and made that way with white Arborio rice.
This healthy departure from classic risotto is not even close to … Read more
Do you say N-dive and ON-deeve? According to California Endive Farms, there actually is a difference.
Curly Endive, pronounced N-dive, is a wilder member of the chicory family resembling escarole, and is grown outdoors. California or Belgian Endive, on … Read more
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We get such a prolonged dose of winter in Michigan, that by the time spring does arrive, we have really earned it. After root vegetables for months on end, at last it’s time for a fresh palette of new … Read more
Chana Masala is the name of a slightly spicy chickpea stew, and also refers to the name of the complex spice blend used to make that dish. A big thank-you goes to my sister-in-law Janet, for sharing her recipe with … Read more
