One Pot Tomato Masala

This week, I was browsing foodgawker.com to find new recipe inspiration. I’ve felt like things in my kitchen were getting pretty redundant – lots of zucchini and lots of pesto and really gigantic portions of salsa were basically going through a systematic and constant rotation. When I found Cook’s Hideout Tomato Biryani recipe, I knew I had to try it out.  Unfortunately, I did not have all of the ingredients. Undeterred, I worked my way through my refrigerator and spice shelf to see what I could throw together. It turned out to be pretty delicious in its own right. Continue reading

Don’t Get Between Me and My Bruschetta

I spent a ridiculously long amount of time mispronouncing “bruschetta.” I was a fan of “bruce-shet-a” or “brosh-etta” or “really fancy toast for summer time nonsense.” To be honest, I’m still a fan of the last one, but at least now I know how to pronounce it vaguely more correctly – bruce-ketta. But, you know, if you call this rose by any other name, it surely would taste as delicious. Continue reading

Cherry Crispy Crumble

If you were on a dessert island, what type of dessert island would you want to be on? I have thought about this a whole lot. I discard Candy Island pretty quickly but I waffle a lot between chocolate and fruit-pastries. On the one hand, living on an island of endless chocolate delights would be pretty great. Chocolate has all sorts of great properties, like being delicious and mildly caffeinated. On the other hand, the sweet-tartness of fruit coupled with its versatility is hard to beat. Continue reading

Cool Beans: Bean Salads to Unite Us All

Summer isn’t the most fun time for vegans to eat with their non-vegan friends. Cookouts and picnics tend to be all about grilled meats, leaving the vegans to pick at a pickle sandwich while others are piling their plates with hamburgers and mayonnaise-laden sides. In response to Bryn’s brilliant article, I’ve created a couple of bean salads that will please members of both camps and promote herbivore/carnivore unity. I recently tried them on my foolhardy test group of vegans and omnivores, and everyone was holding hands and singing “We Are the World” by dessert. But that might have had something to do with the sangria. Continue reading

Stuffed Avocados

A word of warning: I’ve come down with a wicked bad case of hyperbole. It is seriously the worst thing to happen ever in the world to anyone ever. This food post, will, most unfortunately, not be immune from that terrible, life-altering condition. However, even with that limitation, I expect this post to be one of the best ever because it focuses on the most delicious food that anyone has ever eaten: avocado. Continue reading

Food Philosophy

The worst thing about eating food is wasting money and hunger on crappy food. I have a limited amount of money and it can’t just be spent willy-nilly. Of course, I have to make trade-offs. I know I can’t always eat delicious food because sometimes I just need to buy the on-sale frozen veggies and throw them in with some rice. It’s a little bit of a bummer, this responsibility, but I like to take in stride; this meal might not be the tops, but it’s just going to make the next really great one even better, like eating a cookie after taking a swig of coffee. Continue reading

Four Dictionaries, A Few Broths, And A Rabbit

There are, at last count, four dictionaries sitting on my kitchen table. A Collins, an Oxford, an Aberdeen University Press edition and a Chambers. All for the sake of trying to find out exactly what a broth is, and in particular, a Scotch broth. The basic definition that they all just about agree on, is that a broth involves vegetables and meat cooked in stock, with a Scotch broth involving a specific type of meat (usually mutton or beef), and barley. Continue reading

Zucchini and Tomato Pasta

I read so many food blogs that spin these lovely tales of exploration and discovery. In them, the kitchens are always large and sunny, the food is always fresh and available, and the cook/writer is always cheerful and full of boundless optimism. That does not necessarily reflect the reality of my life. There you will find a tiny kitchen with far too little counter space, foods that should never expire and yet sometimes lost in the cabinets they do, and well, alright I do have boundless optimism. I am optimistic you follow me to the recipe. Continue reading

Get in My Belly: Red Lentils, Kale and Rice

I know, that’s a really dreary-looking title for a recipe, but it’s not nearly as plain as it sounds. I have been trying incorporate more spinach and kale into my diet, mainly because they are some of the few vegetables my 8-year-old daughter likes rather than only tolerates. How a kid can love spinach and hate corn, I do not know, but here we are. This is the first time I ever made this particular recipe, and it turned out pretty well.

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Veg* Is Not about Feeling Bad

I spent a good chunk of my week traveling and in the field, so instead of getting to cook a lot of wonderful food, I got think a lot about wonderful food. When I got back to the land of internet, I logged onto tumblr, obviously, and was immediately hit in the face with a reblog of some sort of bizarre diet plan that basically banned all food ever. It made me think about how much my attitude towards food differed from theirs. Continue reading

Chickpeas on a Bed of Mixed Greens

It might be apparent to long-time readers that the foods I want to post and the weather I am experiencing are very closely linked. Lately, I have been absolutely euphoric because we are entering the most wonderful time of the year: long, sunny, hot days have finally replaced their short, cloudy predecessors (and eventual successors, but please let’s just ignore that for a bit). So today’s dish, a cheerful, warm salad, was chosen at least in part because of how well it fits the weather. Spoiler alert: the other part of why it was chosen is because it is delicious. Continue reading