Curried cauliflower, chickpeas, onion, spinach and tomatoes over rice. In a large skillet, saute a coarsely diced onion in some oil (I used about 1 T of coconut oil) with a few cloves of garlic (crushed), 1 T of curry powder, 1/2 t of cayenne, and a little salt. Add 1 15 oz. can of diced tomatoes including their liquid. I also added about half a can of water. Bring everything...
Chickpeas & cupcakes
Tuesday was Sweetie’s birthday, and since I knew I had to work that night I decided we should have a birthday-inspired dinner the night before. I cooked up some chickpeas with garlic, onions, tomatoes and a bunch of spices. It wasn’t quite Madhur Jaffrey’s recipe, but I did follow the spice combination in her Very Spicy, Delicious Chickpeas recipe and dinner was indeed delicious...
I’m not one for getting up early and cooking. Most mornings, I’m a sip-coffee-for-an-hour+ before doing anything kind of person, but on Sunday I decided to make blueberry muffins. I followed this recipe from Madhuram’s Eggless Cooking: Vegan Blueberry Muffins (leaving out the lemon zest and lemon extract because I don’t want lemon flavor in my blueberry muffins). I also...
Curried lentil soup
I’m a big fan of lentil soup, and a coworker was looking at a magazine that featured lentil soup that included some ingredients I don’t generally use in mine: curry and red peppers. I didn’t follow the recipe nearly, but I decided to try using those ingredients the next time I made lentil soup. The recipe also called for sweet potatoes, and while I usually use carrots, I just...
Detropia raises questions
Visually, the movie Detropia is beautiful and haunting. I sense the intent behind the movie was just to show viewers the place and let us make our own conclusions. However since Detropia presents Detroit as something of a post-apocalyptic desert, we’re definitely being guided to see it in this particular light. I found the movie frustrating for what it did not show. Although it showed the...
Last summer during farmers’ market season I discovered my favorite way to make pizza was with fresh, local tomatoes and zucchini. However, Joey blogged about a most delicious, winter-friendly pizza even though she said she didn’t like pizza (what?!). It featured caramelized onions, and I was intrigued. While the onions were caramelizing on the stove, I made the crust and drained the...
Spinach & Shallots
Most of the time I don’t follow published recipes, but there are some that I have tried that make such a good impression I return to them. One such recipe is Tatie Wawo-Runtu’s Spinach with Shallots from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking, an excellent cookbook that I recommend you seek out. The recipe is very simple: it just requires spinach, shallots, a chili...
Yesterday was my birthday, and although I enjoyed a delicious meal with Sweetie at one of my favorite vegan restaurants, It’s Only Natural, I was disappointed when I found they didn’t have much in the way of desserts. So I decided to make my own birthday cake in the form of cupcakes! I followed your basic vegan cupcake recipeusing rice milk in place of soy and corn oil in place of...
Curried pumpkin soup
Yesterday I made up a curried pumpkin soup. Real(ly) quick. This method works really well with pieces of of squash, but since I had a can of pumpkin puree hanging around, that’s what I used. Lightly saute 2 onions, a few cloves of garlic, salt and spices in some coconut oil. Add a can of pumpkin puree and a few cups of water. Let it all simmer for an hour or so, puree in the blender and...
Recent eats, featuring tofu
The storm hit us hard in central Connecticut, and I don’t feel like talking about it here yet or posting “OMG! so much snow!” photos so I’ll just show you some food stuff. I went to Whole Foods on Friday and brought home a nice big haul. I did not lose power and hence, I was able to cook some good meals. Friday night’s dinner was tofu with curried potato and...
Rice & beans
It’s wintertime, and we’re expecting a big storm. Rice and beans is a good combination anytime, but it’s especially appealing when the weather is cold and blowy and snowy. Here’s what I did: I sauteed a diced onion and some crushed garlic in a little oil for a few minutes, added 1 t of chili powder and 1/2 t each of coriander and cumin and 1/4 t of cayenne...
Squash & sprouts
I love winter squash in general, although acorn squash in particular has always seemed kind of bland and dry. However, I tried cooking it Nikki’s way (with vegan butter and maple syrup for the variables) tonight, and it came out pretty nice. I also roasted some Brussels sprouts (with olive oil and salt and pepper).
Although I get tired of the “I’m doing god’s work” tone of some #librarian bloggers, I feel like screaming when I read yet another blog post by a non-librarian saying libraries are obsolete without any evidence to support their postulation. Have these people gone to any libraries recently? And did they ever go to libraries before these institutions supposedly went extinct?...
Last night for dinner, I cooked a bunch of spinach with some garlic and olive oil, and served it over angel hair pasta. I added a little lemon juice, freshly ground black pepper and Herbamare. (I also sprinkled on some nutritional yeast after I took this photo.) Then I made chocolate chip cookie batter and baked up some of it for dessert.