While this doesn’t quite compete with the cornbread I had at a church cafeteria in Harlem, this is best vegan cornbread recipe I’ve ever tried. It leaves room for additions, like corn, peppers or chipotles. From the Moosewood Restaurant cookbook.
read moreVersión vegetariana del típico plato chileno ‘charquicán’.
read moreThe key here is a very fine chop on the fresh veggies. Heat the oil in a large skillet over medium to high heat. Add onions and cook for about 5 minutes until softened.
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Being from New England, we had always associated pumpkin with things like cinnamon, allspice, nutmeg, etc. Then, a New Years Eve visit to a beautiful village located in Mani, Greece years ago changed all that.
read moreA wheat-free, yeast free batter that is crisp and golden brown and extremely tasty.
read moreI didn’t want the title to give it away, but these beets go heavy on garlic, lemon, and parsley. This recipe plays up the sweetness and heartiness of beets, but plays down the earthy, I’m-sucking-on-rusty-nails qualities. I finally found a way that I like
read moreRevive your favourite meat recipes from the bad old days, whether moose roast, Jamaican patties, Morrocan Goat, or Sauerbratten, it works
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