Category Archives: Vegan
Kale and white bean vegetable soup. 9/15/20
The soup I made the other day and had for lunch transformed itself into dinner. I added more vegetable stock to it which made it soupier and less stew-like. All the vegetables in it are things you probably have in … Continue reading
Leftover day. 9/11/20
One of the great things about making a double recipe of something you really like is that there is plenty left for another dinner. Of course you run the risk of overeating which I managed to do on both nights … Continue reading
Creamy corn orecchiette. (Vegan) 9/10/20
This creamy pasta dish has no dairy in it at all as long as you exchange the butter for oil and omit the parmesan cheese. The creaminess is basically due to some water or vegetable stock puréed in the blender … Continue reading
Vegan Instant Pot Chana dal (split chickpeas stew) 9/8/20
John and I really love this easy recipe for Chana dal. We made a double batch so that we would have it left over for lunches. The base recipe for Chana dal comes from pipingpotcurry.com but of course we have … Continue reading
Whole grain penne with mushrooms, asparagus, and pine nuts (vegan). 9/3/20
This pasta is fast to make and delicious to eat! While your water is heating up and the pasta is cooking you can complete the sauce. I did the sauté-ing in steps but you can totally do it all at … Continue reading
Red lentils and rice with broccoli. 9/1/20
Oh, it is so good to be home and cooking in my own kitchen and eating my own kind of food. Tonight’s dinner is a porridge-y mix of red lentils, ginger, onions, and garlic with lots of spices in a … Continue reading
Pinto bean tacos with spicy tomato rice (vegan). 8/22/20
Our taco meal was surprisingly filling and satisfying. The canned pinto beans were cooked with onion, garlic, Serrano chile, and cumin. The beans went into stovetop toasted corn tortillas and then garnished with salsa, cabbage, and cilantro. One of our … Continue reading
Vegan chickpeas with veg and pasta. 8/21/20
Each time we make this dinner it is a little different from the last time. This time we added a can of tomatoes with chiles which gave it a nice zing. Sometimes we add fennel instead of celery, this time … Continue reading
Vegan Asian-inspired cold pasta with crunchy vegetables. 8/19/20
I was looking through recipes trying to find another hot weather dish when I came upon Mark Bittman’s Cold Sesame Noodles with Crunchy Vegetables in NY Times Cooking. Of course the recipe had me making a fancy sauce, using a … Continue reading
Grilled portobello burgers with Thai salad. 8/15/20
It was 106F today so there was no cooking in the kitchen. John grilled our mushrooms outside and I seared off some onions and added basil and whole grain mustard to our “burgers” for additional flavor. The salad I made … Continue reading
