Sure Thing Minestrone

After the great American cookoff holiday this week and the last couple of new, more labor-intensive recipes, I thought I’d keep things uncomplicated and go back to one of my favorite easy one-pot staples, a crowd-pleasing soup that cooks who’ve been around the block a few times may take for granted but that really does…

Wicked Vegan Lobstah (Salad or Rolls)

Being a Massachusetts-born vegan-fetishist, I feel it’s my responsibility to make things not only vegan for all my darlings, but wicked vegan. My biggest challenge to myself post-home visit was to come up with a tasty vegan take on my BFF’s favorite regional delicacy, lobstah rolls. Even the vegan and vegan-friendly cafes we frequent on…

(The) Fall (of Man) French Vegetable Soup

I made this dish for my staunchly religious carnivore dad while visiting him last week, and (to use a direct quote) he “never thought vegan food could taste this good.” It was high praise indeed, seeing as my diet has, at times, seemed as iniquitous to him as my post-churchgoing lifestyle. Thick with butternut squash,…

Bi-Curryous Sweet Potato Saag

In culinary fusion there is no East and West, no North and South. So saith the Saint, and by that I mean Tony Bourdain. (I loved that man, even if he didn’t love vegans.) No, he didn’t really say that. I’m just plagiarizing a verse from holy writ that would appear to uphold nonbinary living…

Spicy Shades of S&S

I’ve been going after the deadly nightshades yet again. Can’t stay away from those tasty miscreants, especially while market season lasts. And they pair so nicely with the wildly oppositional extremes of sweet & sour. I toned down the typical sugar proportions here a bit by using some stevia, but made sure there was enough…

On the Verge Gazpacho

Since the heat here hasn’t abated, I thought I’d apply the ice with a recipe yoinked from the restaurant where I first learned how to cook as a college student – a long-defunct cafĂ©, owned and operated by a Greek family, that offered light Mediterranean-inspired fare as well as traditional classics like gyros and spanakopita….

Hummina Hummina Hummus

Perhaps surprisingly, garlic – that stinky, funky wonder bulb that leaves its signature in the mouth – is considered an aphrodisiac, thanks to its stimulating allicin content. And I loves moi some garlic, especially in my hummus. This recipe yields a decadently garlicky but creamy version with just a hint of smoked paprika. If you…

(Chard and the) Real Dal

Whatever gets you through those long winter nights, ducklings. I’m over here having raptures over vegetables, so I’m not about to diss anyone’s choice of toys. And while this is indeed a wonderful winter dish, I make it year-round because it’s a one-pot stovetop effort that makes 5 or 6 servings and freezes really well….

Cream of the Mushroom Sauce

So I had what I thought was a thrilling idea for a “three-way” salad showcasing an oft-maligned vegetable (using it raw, blanched/pureed, and roasted). Unfortunately my first attempt was a lot of work, and the payoff left something to be desired. This may be an apt metaphor for taking on too much at one time,…

TunaFlower Spread

Tuna. Even if other seafood was easy for you to quit, there’s probably at least a 50/50 chance you still have cravings for this lunchbox treat. And in this season of eating things raw, sometimes you just want something filling to toss with your salad. Yes, chickpeas work okay, but if you ask me the…