Cool Summer Food

Yesterday I met some friends in Portland for breakfast. While we were waiting we started reading the lunch and dinner menu for the day. This particular place is very vegetarian friendly, and there are lots of choices to look over, a nice change from most places where we go. One of the specials for the …

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Tempeh Reuben

Tempeh Reuben Ingredients: 4 slices good quality rye bread 2 slices swiss cheese or vegan Swiss-style cheese Four slices fried tempeh (see below for method) 1 T. vegetable oil ¾ c. sauerkraut (coleslaw may be substituted) Vegan Thousand Island dressing Softened margarine Heat a heavy skillet, preferably cast iron. Place swiss cheese on two slices …

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Chickpea Salad with Basil and Pine nuts

Chickpea Salad with Basil and Pine Nuts This salad is as easy as it is delicious. When you need a quick, high protein, pick me up, reach for this recipe. Ingredients: 1 15-oz. can chickpeas, drained and rinsed 2 T. red onion, finely chopped 1/2 c. red or yellow bell pepper, chopped (or mix red …

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Pasta with Red Onion, “Bakin,” Radicchio, and Edamame

Pasta with Red Onion, “Bakin,” Radicchio, and Edamame This was a dish that I grew up with and have adapted. It’s so easy to make in a pinch and a wonderful way to use up leftover pasta. Use any vegetables you like, but keep the edamame. It’s firm texture holds up well against the al …

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Sweet Potato Stew with Swiss Chard

watch this recipe being made. Sweet Potato Stew with Swiss Chard Ingredients: 2 T. olive oil 2 c. diced yellow onion 1 t. salt 1 large or 2 medium sweet potatoes 4 cloves garlic, chopped fine 1 red Thai or jalapeño pepper minced, with the seeds (adjust to suit your taste) 1 T. fresh ginger …

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Beet Burgers (Didi Emmons)

Didi’s Beet Burgers Didi Emmons came on the show and made these burgers and ever since I was hooked. They’re truly spectacular. Note that these must be cooked over low heat, otherwise, the sugars in the beet will burn. But really, even if you’re hasty and burn the burgers, they’ll still taste fabulous. I recommend …

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Garlic Confit

Garlic Confit There is nothing finer or more mellow tasting than roasted garlic. And it’s so easy, why not try it? Ingredients: 3-4 heads of fresh garlic, cut in half through the center, not stem to end Extra virgin olive oil A good-sized bunch of fresh thyme (lemon thyme is delicious) About 20 whole black …

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Cilantro Mint Pesto

Cilantro Mint Pesto Another recipe from my buddy, Cathi Dicocco, this Cilantro Mint Pesto is light and delicious, with a little hint of heat from the jalapeño and brightness from the fresh lemon. There is no need to add oil, however you may if you wish. I love this as a light summer pasta dish. …

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Texture Tips

Texture Tips One of the most important elements people seek in food, especially vegetarian food is texture. From the moment we begin eating solid food, texture plays an extremely important role in our diets and our palates. Taste is equally important, but how food “feels” remains an issue for many. Consequently, tofu, beans, and other …

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Pesto Unlimited

Pesto Unlimited Pesto brings to mind large handfuls of fresh basil, olive oil, and nuts and, while this is the most common way people think of it, lots of other vegetables and leafy herbs can be turned into a pesto, which simply means “paste.” Last night I made a broccoli pesto, but I have also …

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