Delicious on almost anything – pasta, roasted vegetables, chicken, bread, drizzled in soups …. Yield: 1 ½ cups Ingredients: 4 cups loosely packed fresh basil leaves, washed ( about 1 large bunch or 2 small bunches) 1-3 cloves garlic ¼ – ½ cup toasted pumpkinseeds 1 cup extra virgin olive oil salt and pepper to…
This is a really satisfying (and healthy) dip. When you taste it, you wont believe that it is made with yogurt! they key is to taste as you go – and keep adjusting the seasoning until it tastes just right (after all some garlic cloves are HUGE other are tiny, some are extremely potent others…
Curried Sweet Potato Latke from Joan Nathan’s Jewish Cooking in America 1 lb sweet potatoes, peeled ½ cup all-purpose flour 2 tsp. sugar 1 tsp. brown sugar 1 tsp baking powder ½ tsp cayenne pepper 2 tsp curry powder 1 tsp cumin Salt and freshly ground pepper to taste 2 large eggs, beaten ½ cup…
Thanksgiving can be a tough time for a vegetarian. Sure there are a million delicious side acts to choose from, but the star of the show – that juicy, golden-brown turkey, straight out of Norman Rockwell’s fantasy – is strictly off limits. But that’s no reason for meat eaters to have all of the fun….
Growing up, one of my favorite foods was my mom’s Shepherd’s Pie. It was a great comfort food, perfect for a blustery fall day, or a Shabbat dinner in February. I loved Shepherd’s Pie so much that when I went milchigetarian my mom took mercy on me and made up a vegetarian version of her…
Once upon a time – not that long ago – Sundays were my favorite day to hunker down in the kitchen, tune into NPR, whip out the leftover CSA vegetables, and cook/bake a few delicious dishes with leftovers that would keep me happy all week. But not these days. These days, my Sundays are crammed…
This morning, Google let me know that it was fall – with the second “g” and “l” in Google turned into gracefully falling red leaves. I felt a bit stunned, and a bit embarrassed that I had to rely on the computer to remind me of the changing season. Then again, unlike spring which teases…
Tonight I made myself a very simple, and surprisingly wonderful dinner: roasted potatoes with cherry tomatoes, cucumber, chives and parsley in a lemon olive-oil vinaigrette. It was so simple, so fast – and the contrast of the warm, creamy potatoes with the crisp cucumber and acidic tomatoes was perfect for a summer evening. I finished…
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