Entrees
masoor dal
Mar 2019

This soup isn’t a traditional chowder.  But we’re going to call it a chowder anyways, because it’s creamy and chunky at the same time.  Red lentils (masoor dal) cook quickly and melt into the base of rich coconut milk, bright tomatoes, and gentle spices. Shiitake mushrooms give you something to chew on, and you can

Mar
2019
Roasted Cauliflower with Ras el Hanout & Ghee
Feb 2019

Roast veggies. Moroccan spice powder. Japanese breadcrumbs. Indian clarified butter. Italian (sort of) pesto. A rich, mostly plant-based roast for the last nights of winter.

Feb
2019
Kale to Feed an Army
Jan 2019

This will take you literally 15 minutes, tops.  It’s all sorts of green.  It’s hearty, tastes great, works equally well as a side and a main, and you only have to clean one pot. What’s not to love? It also uses some ingredients you may not be familiar with.  Trust me: get them.  And not

Jan
2019
veggie slider
Jun 2018

A DELICIOUS burger, made from roughly 40% bean, 40% fresh vegetables, and 20% whole grains. A pinch of berbere spice powder is the “secret” ingredient!

Jun
2018
lentil soup
Jan 2012

This is a gloriously unimaginative, pedestrian, almost boring take on the classic lentil soup. Which is sometimes, exactly what we need! Serve with a thick slice of bread, and a thick slab of butter.

Jan
2012
zephyr squash
Sep 2010

In which Debra cites the cholesterol-reducing effects of chick peas… and then instructs you to use ten (10!) cups of cheese… A summertime indulgence.

Sep
2010
kelp noodles
May 2008

Kelp noodles are gluten-free, and very low in carbohydrates and calories. Their texture is chewy, and you can use them anywhere you’d use pasta. This is a pasta salad that is more salad than pasta!

May
2008
roasted butternut squash
Mar 2007

Perfect for days that are still cold and often blustery. Of course you can substitute veggie sausage, or use diced yams instead of butternut squash. .

Mar
2007