I came across some Portobello mushrooms that were the perfect size for stuffing. I already had artichokes on my mind since making this cashew nut, lime and mustard sauce which I thought would be perfect for dipping the petals of fresh steamed artichokes. I decided to include artichokes in the stuffing for the mushrooms. More … More Artichoke Stuffed Mushrooms
There is no way around it. Things taste better with butter. Same goes for cheese. I choose to use them in moderation (most of the time). This morning I used both in the making of an omelet, and it was delicious! The filling was made by sautéing onions, red bell pepper, mushrooms and spinach in … More Spinach & Mushroom Omelet
For a tasty satisfying lunch I hollowed out two halves of a brown steakhouse bread loaf and used them as boats to hold an avocado salad. I roughly chopped the avocados for the salad and mashed some of it with homemade honey mustard dressing for a spread. The insides of the buns were … More Avocado Salad Boats
A few days ago I made a vegetarian version of Egg Fu Yung, and this morning, for no particular reason, I made a vegan chickpea-flour pancake in similar fashion. To make the pancake I sautéed onions, mushrooms and moth beansprouts in toasted sesame oil. While the vegetables were sautéing I prepared the batter which … More Vegan Fu Yung
A recent visit to an Indian restaurant in Greensboro (I won’t name the restaurant) was disappointing to say the least. A few weeks later, to cleanse our palates, we visited Woodlands, our all time (and all places) favorite Indian restaurant. It is entirely vegetarian with vegan and organic options if you wish. Faye had ordered … More Rice & Curry For Breakfast
I’m not expecting any deep freezes in the next week or so but I went ahead and harvested all the turmeric and brought it in for the winter. I disturbed this little guy’s hibernation in the soil. I will store the turmeric rhizomes with the soil still clinging to the roots wrapped in … More Turmeric Harvest
The perfect amount of ingredients for two people to assemble their own salads.
A friend’s blog post reminded me how much I like Egg Fu Yung, and that it’s been awhile since I last made it. I immediately set about sprouting some moth beans. Now, a couple days later, I’m ready to assemble the dish. Egg Fu Yung is typically made with chicken, but since I am making … More Egg Fu Yung