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Carrot Cake Donuts

Anything “carrot cake” is O.K. by me, and if it looks like a donut, even better! Carrot cakes are typically loaded with oil, butter, sugar and eggs, all of which I avoid in my recipes; so coming up with a cake that is just as tasty (and moist but not too heavy), was a fun…

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Kichadi (Indian rice and lentils)

Kichadi is an East Indian comfort food that features rice and lentils (or often split peas), and a variety of spices and vegetables. The combination of herbs and spices will fill your kitchen with a wonderful fragrance, and reward your tongue with spiciness that isn’t overly hot. This hearty dish is not short on ingredients,…

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Roasted Carrot & Fennel Soup

This is a simple yet artful soup. While many pureed carrot soups call for ginger or curry, fennel, whose foliage, seeds and bulb can all be eaten, infuses the delicate aroma and flavor of anise (reminiscent of licorice and tarragon). As an added bonus, the carrots add a natural saltiness. Ingredients 8 large carrots cut…

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Assembling the veggies

Mushroom-Basil Au Gratin

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter and flour. Along with the potatoes, thin layers of mushroom and onion are stacked with fresh chard and basil. A few cashews make the sauce rich and creamy. 4-5 large Yukon potatoes, sliced thinly 8 large white or crimini mushrooms,…

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Ginger-garlic “No-Chicken” Salad

This special salad calls for extra-firm tofu in place of chicken. When baked at high heat, the tofu browns and becomes quite dense, with a texture similar to chicken. The addition of roasted garlic and fresh ginger provides a powerful boost of flavor. 10-oz. package of extra firm tofu 1 cup apple juice (or juice…

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Potato Scramble

This colorful scramble makes a hearty breakfast dish. I usually make it for company or during the holidays, as it takes some time to prepare, but the beautiful presentation is worth it. Top with homemade ketchup, salsa, or Lemon-tahini sauce. Ingredients 2 pounds Yukon Gold potatoes (4 to 5 medium) 1 medium yellow onion, chopped…

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Hoppin’ John with Avocado-Cucumber Dressing

Hoppin’ John, a southern U.S. dish featuring black-eyed peas, is traditionally eaten on January 1st to bring good luck in the New Year. In this version I use fennel and collard greens, and top it with a creamy avocado dressing. Ingredients 1 medium onion or shallot, chopped 1 bell pepper, seeded and diced 2 ribs…

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Oatmeal-Lemon Pancakes

I’ve had so many people say they like these pancakes even more than “regular” pancakes. They rise up nicely without being soggy in the middle, and fill your kitchen with a lemony aroma. Try easy-to-make fruit-flavored Date Syrup. Ingredients 2 cups non-dairy milk (plus extra to thin batter in between cooking pancakes) 3 dates, pitted…

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Spicy Root Vegetable Medley

This is a mildly spicy root vegetable dish that can be served at a holiday meal instead of mashed potatoes or au gratin potatoes, or anytime. 1.5 teaspoons ground coriander 1.5 teaspoons paprika 1.5 teaspoons ground cumin 1 teaspoon garlic powder 1.5 teaspoons dried sage, minced fine 1 medium Yukon Gold potato, cut into 1-inch…

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Blended Green Salad

This simple salad utilizes a food processor for chopping many of the ingredients, providing a twist on traditional green salad, making it more inviting and fun to eat! Use any salad ingredients you like, such as: lettuce carrots bell pepper zucchini celery chard or spinach radishes corn green onion fresh herbs: dill, parsley, basil, cilantro…

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