This is a revision of a previous recipe. While it has a few more steps than the original, it doesn’t take much time at all to put together (less than 20 minutes). These steps were essential to creating the unbelievable flavor. Sautéing the onions and garlic creates a nice base. Allowing the dried herbs to…
Tag: Vegetarian
Wild Rice Mushroom Soup
When it gets cold outside, there’s nothing like a bowl of soup. This recipe is hearty, flavorful, and healthy. I love how sherry vinegar makes a good mushroom soup, an extraordinary mushroom soup. It’s the secret ingredient that really makes this recipe! I do not recommend skipping it, because you’d be missing out. But, If…
Roasted Cauliflower with Lemon-Tahini Sauce and Za’atar
In Portland, there is no shortage of very, very good vegan food. Wait five minutes and another restaurant, natural foods store or food truck opens to the public. And one of my favorite things is tasting EVERYTHING VEGAN. Sometimes, I think I could do it better, and other times, I am inspired by what I’ve…
Slow Cooker Pomegranate Walnut Lentil Stew
A few months ago, I was reading about fesenjoon, a Persian stew that uses ground walnuts and pomegranate molasses to create a savory, sweet and sour flavor. While there are variations in how to make the stew, it usually involves chicken or duck. This recipe takes inspiration from fesenjoon, but goes down a vegan…
Vegan Greek Spinach Pastry
Fresh marjoram is like a sweeter, woodsier oregano. The Greeks (and Romans) thought of it as a symbol of happiness. When it’s baking in my oven, I think of it the same way. The smell of fresh herbs and buttery pastry are intoxicating! My husband wanted spanakopita. While the traditional Greek spinach pastry has…
Tempeh Turnip Hash
Recently, I was out for brunch with some friends, and had a very subpar vegan hash. All I could think was, I am positive I could do this better. And so, I went home and thought about it for a few days. In the end, this hash is where it is at! Using turnips…
Slow Cooker Potato Soup
Like most of the US population, potatoes are one of my absolute favorite comfort foods. And while it’s definitely a food associated with North America, it has a much longer history with South America. Cultivation of the potato in South America is thought to be somewhere around 10,000 years ago. North America can thank Peru…
Pecan, Pear and Fennel Galette
My first time creating a galette, I came up with the Southern Cornmeal Galette. If you haven’t tried it, it is amazing. Angels sing when it comes out of the oven. After I tasted it, I thought, “My work with galettes is done.” Until now. It felt like it was time to try creating a…