Dimer Dalna (Egg Curry) with Yams & Red Peppers
I made Dimer Dalna for the first time last month, and loved it! I had to make it again last night, and now I’ve converted my parents to this dish as well. It is hands-down my favorite recipe right...
View ArticlePeanutty Spinach Stew
My dear friend Rachel recommended this vegan recipe from Joan Nathan’s The New American Cooking, and it sounded like something my mom and I would enjoy. I like all the individual ingredients, but even...
View ArticleSlow Cooker Vegetable Barley Soup
A couple of weeks ago I sent out a call for slow cooker recipes, and I got a terrific response. Thank you again! This recipe comes from reader Rebecca in DC, who adapted it from something she found on...
View ArticleMujadarra (Lentils & Rice with Caramelized Onions)
I worked in the lobby shop of the Statler Hotel when I was in college — it was a small outpost of our campus store that sold some school paraphernalia, candy, newspapers, and what not. I loved the job...
View ArticleSlow Cooker Vegetarian Lentil Soup
This soup is out of this world! I love lentils, and this soup is going into my rotation along with Pasta with Lentils, Tomatoes & Arugula, Mujadarra (Lentils & Rice with Caramelized Onions),...
View ArticleWheat Berry Salad with Chickpeas, Sun-dried Tomatoes, & Arugula
The recipe this salad is based from, Mediterranean Barley with Chickpeas and Arugula from the April 2011 issue of Cooking Light, caught my eye as I was flipping through the magazine’s pages. I could...
View ArticleQuinoa & Edamame Salad
This is a protein-packed, high fiber side dish that keeps for days in the fridge. I made it Sunday night and J. and I have been eating it bit by bit since then. In the past, I have been lukewarm about...
View ArticleWarm White Beans with Roasted Fennel & Red Pepper
This is a tasty, vegan winter dish. Although I don’t care for fennel raw, I really love it roasted. Warm White Beans with Roasted Fennel & Red Pepper Adapted from Cooking Light 2 medium fennel...
View ArticleCreamy Cauliflower & Kale Soup (Vegan)
The bright green of this soup caught my eye as I was leafing through a recent issue of Martha Stewart Living. The color comes from dark green curly kale, lightened by the white of the cauliflower. It...
View Article“Cheesy” Vegan Crispy Baked Kale
During the months that our farm share is inactive, I have to make a conscious effort to get greens other than romaine into our diet. We do well with eating cauliflower, broccoli, and even Brussels...
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