It’s brrrrocious outside! And with the heater going 24/7 inside, I wake up each morning with a scratchy throat. By the end of the day, I’m always chilled and ready to get back under the covers. So what’s a gal to do? Make a big pot of comforting, warm soup, that’s what! Looking in the…
M has NEVER liked collard greens. I was sad about this, as I always liked a good, pork-ful, slow-braised collard green. Since the CSA delivered a couple bunches of collards in the last week of delivery, I decided to go all in and make a full meal of collards, blackened fish, and black-eyed peas, hoping…
More salad dressings!! Today, I will be sharing a delightful peanut dressing that M found and made for me one day, and also a Greek dressing that’s good with a hearty salad of greens, beans, olives, tomatoes, etc. Thai Peanut Dressing M has been going out of town a bit more often recently, which makes…
Mmmm… Italian heartiness! Gathering around the table, eating lots of hearty, filling, warm food, talking and laughing with a bottle of red wine… Many good times have formed around these meals. But being GF and vegan-ish, Italian was thought to be out. But it’s not!! Persistence and the incredible work others have done make it…
Tex-Mex night!! This tortilla soup is one I’ve made for years, but with chicken broth, and served with a lot of cheddar cheese. We tried that Daiya cheddar, UGH it was disgusting, so we were fine just omitting it. (sad face) However, we found this new chicken-like substitute – that’s made from pea protein –…
A new fish we recently tried was petrale sole. Way cheaper than halibut, but still a very mild, flaky, light fish. Yay! Very easy preparation – drizzle a bit of olive oil (or spray) on the fish, sprinkle with salt, pepper, and a bit of garlic. Bake in the oven at 375 for maybe 8-10…
I always had these with various meat (namely pork), but then we realized, we could make these vegetarian, or with fish! And ta-da – yummy bowls are ours to be had again. The base is brown rice (or white, whatever you want). I sliced and blanched some carrots (these were those pretty red carrots). Quickly…
Salads are great – and so many options to make them interesting, by changing the dressing, the veggies, adding a grain or a legume, hot or cold… This one, we found in a cookbook from “Rebar Modern Food Cookbook” and it’s called Saigon Salad. We made a couple changes, but overall this one is a…
I found a recipe on pinterest that piqued my interest – halibut scallops! We had to try it out. So we did, and it turned out pretty awesome! I did make a few modifications, as the recipe as-is just didn’t sing quite right to me. You will need 1 zucchini, using a peeler to make…
There are very few pre-packaged/frozen meals available for us now (not that we ate them all that often, but for those rare times when you want convenience…). And then of those available, how many are actually edible? One. Exactly one. (perhaps an exaggeration, but there’s only been one I found acceptable.) It’s Saffron Road’s Manchurian…
Sometimes the simplest things can be the best. I had a hankerin’ for something easy, yet hearty and filling. I had some greens and squash from the CSA, some beans in the pantry, and some rice, so what was I going to do with it? Make a layered something-or-other! In a large skillet, I sauteed…
With a CSA, you get a ton of vegetables each week. What to do with all of them? I don’t want anything to go to waste, so at the end of the week, I generally just to a stir fry or noodle dish that uses up most/all of the remaining vegetables. Here’s a quick stir…
I love me some fresh spring rolls! And have recently found a love for tofu satay. I wasn’t much of a tofu fan before, but, as I keep mentioning, when things change, so must I! It’s amazing how one adapts… Anyway, making your own spring rolls are actually pretty easy, especially when you have someone…
Summer is grilling season!! Even though meat is no longer on the table (unless you count fish, but I don’t, that’s more just fish, and meat is meat… Which probably doesn’t make much sense, but whatevs), there’s plenty to grill. M and I are not really fans of the portobello. But, times change, and so…
I attribute this find to “M” yet again! He’s been great at finding new recipes for us to try, plus he’s my trusty partner in the kitchen every day. We have a nice little groove going. It’s nice to have company while cooking. He found this one in Joanne Wier’s “From Tapas to Meze” cookbook.…
Plantiful Eats 