Vegetarian Archives | Page 2 of 9

Simple Slow Cooker Mung Bean Soup

November 11, 2015

Soon, we’ll be frantically running out to the supermarket to get overlooked ingredients. Soon, we’ll forget what it’s like to shop during the holidays and find ourselves elbowing our way to a check-out line. Soon, we’ll be waiting in line at the post office (something we swore we’d never do again) to get gifts mailed before the last possible hour.

Soon, no matter how hard we try to stay in control, things are going to get crazy.

I love the holiday season, crazy or not. So I say bring it on! As long as I have some lights sparkling in the living room and cookies in the oven at some point throughout the season, I’ll take it.

Roasted Cranberries with Greens

October 29, 2015

Every year, I go to the grocery store mid-October and ask if they have fresh cranberries. Every year the hard working person in the produce section tells me that they don’t come in until mid-November. So last week my expectations were low, but I had my eye out anyway.

When I turned to find a pile of bags front and center in the lettuce row, I’m certain my cheer carried itself to the freezer section across the store.

Rumor has it the season arrived earlier this year. As a result, it will end earlier to. So stock up. I’ve already started.

Chickpea Bowls with Ginger Cucumbers and Spicy Peanut Sauce

August 20, 2015

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

I can’t get enough of foods in bowls.

There is something about having several tasty ingredients in one container that is drizzled with a sauce or dressing and topped with condiments that creates my idea of a perfect meal.

The combinations are endless, but I find that I’m most often drawn to those that don’t make complete sense. The more random the ingredients, the more I want to eat them.

Take this creation, for example. A chickpea seems like an odd thing to combine with Korean chili powder and cucumbers, but somehow it works.

Quick Pickled Long Beans with Lemongrass

July 29, 2015

I think I’ve mentioned before that I’ve gotten away from canning. I used to be all about the jams and relishes.

Until I wasn’t.

And by that I mean until I had the pantry stocked with too many condiments than two people (and the occasional friend or family member) could possibly eat.

So I’ve scaled back a bit. Only small batches, and as it turns out, a lot of quick pickling. I actually prefer quickly pickling. Yes, you have to eat the veggies within a few days, but you can make much smaller amounts and things stay crisp. Something I used to struggle with when water bath canning.

Chocolate Cherry Goji Bars from Superfood Snacks

July 17, 2015

There is a good chance that just opening this book will make you healthier. I know it’s a pretty bold claim, but I’m certain it’s true.

I received a review copy of Superfood Snacks: 100 Delicious, Energizing & Nutrient-Dense Recipes by Julie Morris a few weeks ago and it has been sitting on my desk glowing with health and vibrance ever since. I gladly accepted the offer from Navitas Naturals to review the book. They even sent along some goji berries and cacao nibs so I could make this recipe. But I wasn’t sure what to expect until I finally go the copy.

It turns out, I’m kind of crazy about it.

Grilled Fava Beans with Charred Lemon and Smoked Sea Salt

June 1, 2015

I’ve spent a fair amount of time staring at fresh fava beans at the farmers market. They always get my attention, but I’m never quite sure what to do with them.

Then, when we attended the shims and shrubs workshop that I mentioned last week, it all clicked for me. One of the bites served there was grilled baby fava beans. A little lightbulb went off in my head — oooh, you can grill them!

Steamed Japanese Yams with Curry and Lime

May 13, 2015

These tender, steamed Japanese yams are flavored with curry powder and a twist of lime. They make a great side dish or snack!

I’ve been intrigued by the world of potatoes and yams for some time. I think it probably started when we traveled to Ireland. Visiting the food markets there opened me up to the reality that there were more varieties than the red skinned and russet I was familiar with.

Then my potato passion moved to my own garden when I was growing red and white skinned potatoes. The excitement reached epic proportions the year I grew Adirondack Blue potatoes (what many people refer to as purple potatoes) and harvested 15 pounds from the garden!

I’m not growing my own potatoes right now, but the adventures have not ceased. They continue with cuisines and cultures that I have to admit took me completely by surprise. I’m not sure I ever expected to find so many Asian varieties of potatoes. They are of the sweet potato and yam family, and they are all over my favorite farmers market in Oakland. Purple, white, orange, yellow — it is seriously a rainbow of taters out there.

Pickled Daikon and Kohlrabi Salad

March 10, 2015

This tangy pickled daikon and kohlrabi salad makes a super simple side dish for spring!

I’m a big fan of pickled veggies. Asparagus, long beans, cucumbers, carrots — pickle it and I love it. Last year, I gave up on pickling for long term preserving. Meaning no water bath pickling, etc.

I just can’t seem to master the art of keeping things crisp, and the batches end up being too large for us to finish in a reasonable amount of time.

So now I’m into quick pickling. A few veggies, a vinegar mixture, a couple hours in the fridge and a manageable amount is ready to serve.

Spiced Honey Nut and Seed Snack Mix

December 5, 2014

This easy nut and seed snack mix can be made ahead of time for your next party. Serve it during cocktail hour or make it a special addition to the dessert table.

I had my fair share of store-bought, flavored nuts before I realized just how easy they are to make at home. A little of your favorite sweetener, some butter or coconut oil and a few spices, plus some relatively low maintenance time in the oven, and you have a holiday gift for friends or a party snack.

Chickpea and Quinoa Griddle Cakes with Spinach and Feta

November 7, 2014

These chickpea and quinoa griddle cakes are made with chickpea and quinoa flours. Spiced with curry powder, they are topped with sautéed spinach and feta cheese.

I’ve been experimenting with socca a lot over the past year. In case you are unfamiliar (like I was just a year ago), socca is a snack made with chickpea flour and water. To me, it’s a cross between a tortilla and a crepe.