These are challenging times. Even the superheroes among us are feeling it. On top of which, it’s tax deadline day. So it’s all the more important we nourish our bodies and our spirits. A simple meal like this lentil soup offers nourishment and grace. It adds uplift and support so you feel ready to get…
Sos Pwa – Haitian Red Bean Gravy
Sos pwa translates to “bean sauce” or “bean gravy” and has been a Haitian staple for as long as people have lived there. Made with red or black (or any color) beans, it’s typically served over rice or cornmeal porridge. Sos pwa is so common, yet each family may have its own tweaks that make…
Nduja Makes Nice plus The Pleasure of Pasta
Nduja — looks like a typo, tastes like a wow. Nduja is a luscious Italian pate of Calabrian chili, fennel, garlic, and, alas, pork. But not here. My vegan nduja recipe, inspired by a version at Giorgio Rapicavoli’s Luca hits all the right flavor notes. It has the same gutsy spices, but no pig. Fresh…
The Artichoke Heart of the Matter
The artichoke is a star in its own right but every great star deserves a brilliant supporting actor and this red pepper dip fits the bill. Is this artichoke not a thing of beauty? It’s from the estimable Catherine, one of my fellow volunteer instructors at Common Threads. She’s working on perfecting her artichoke for…
Reading and Recipe at Chatham Public Library
Please join me this Saturday May 8, 3:30pm ET. I’m excited to be offering a Feeding the Hungry Ghost reading and recipe, courtesy of our friends at Chatham Public Library. It’s free and open to the public. Register here. I’d love to see you (virtually, anyway). Cook along with me! I’ll be demoing this…
Vegan Cat Head Biscuits with Spinach and Mushroom Gravy (and no Cats)
Cat head biscuits are a southern staple. They are tall, fluffy and traditionally made with lard–but you won’t find lard in my Vegan Cat Head Biscuits. Instead, we are using chilled vegan butter, and you won’t believe the light and flaky texture. Instead of traditional sausage gravy, I’ve added a plant-based spinach and mushroom gravy….
Green Goodness – Eating in Season
This Green Goodness puree makes a delicious, seasonal sandwich spread. It’s perfect for hot days when you don’t want to cook. You can also enjoy it like a dip for your favorite vegetables. By Ellen Kanner Posted originally on April, 2014 for The Daily Basics When I was little, my parents took me to see…
Get More Whole Grains Into Your Life
If you’re like me, you keep wondering what you can do to protect yourself from the coronavirus — and ensuing craziness. Wash your hands. Hydrate. Avoid crowds. Load up on hand sanitizer (if you can get it). And eat whole grains. Wednesday is Whole Grains Sampling Day, your friendly reminder from the Whole Grains Council…
Romesco Sauce
Wake up veggies with romesco sauce Originally posted on 3/27/2013 for The Buffalo News Romesco sauce is a wakeup call for boring veggies. Gutsy and garlicky, this Spanish sauce is sultry with ground almonds. Rich and intense, it’s complex enough to hold its own. It has a rosy terracotta hue, but it’s more than just…
Creamy Dill Dip
I am a bit of a hothead. My husband is not. He keeps his cool. He even eats cool. He likes dill, a cooling herb which he fondly associates with his German grandmother and her weighs-a-ton potato kugel. Digestive and restorative, dill is a nice source of vitamin A, which you need to keep all…
