Amazing Roasted Butternut Squash and Avocado Salad

I initially wanted to make a salad with raw butternut squash, and I started thinking about combining butternut and avocado. Then I thought that the textures might not work so well, so I decided to roast the squash. The rest just came together, and I found this salad to be perfectly balanced in terms of…

Vegetarian / Vegan Roasted Eggplant and Zucchini Casserole

I made 2 versions of this roasted veggie casserole. Both were tasty, though I think I might be partial to the vegan version in this case. The version with the custard topping came out something like a frittata or a crustless quiche, while the version with the tomatoes and lentils came out like an interesting…

Vegan Seitan Fajitas

This is a great summer meal – easy to make, and fun to eat. Marinate the seitan at least 2 hours in advance, if possible, and throw the rest together shortly before you are ready to eat. Though the prep time is long, active cooking time is actually very short. About seitan: Seitan is a…

Herbed Vegan Tofu “Cream Cheese” (a.k.a. Vegan Bagel Schmear)

A delicious, vegan, tofu-based pate Delicious on bagels, toast, crackers, in a sandwich, or as a veggie dip. Feel free to adjust seasoning (including lemon) to taste. Ingredients: 400gm (14 oz/1.5 cups) extra-firm tofu 3-5 cloves garlic (I used 4) Handful fresh dill Handful fresh cilantro 1/2 cup tahini paste 1/3 cup lemon juice Salt and…

Savory Roasted Butternut Squash with Cumin, Coriander, and Rosemary

I made two types of butternut squash for dinner – one sweet, and one savory. I assumed most would favor the sweet cinnamony version, but this one was favored unanimously. Ingredients: 1 butternut squash, peeled, seeded, diced 1 onion, diced 2-3 tbs butter or olive oil A few sprigs fresh rosemary, stemmed and coarsely chopped…

Israeli Green Zhug (a.k.a. Schug, Sug, Skhug, etc….)

I have been trying for YEARS to make a green zhug just the way I like it, but each time I tried, I found something was a little off. At long last, I think I have finally got it! Zhug is a traditional Israeli hot sauce, of Yeminite origin, which comes in two varieties, red…

Avocado Curry Salad

Fresh and spicy, this salad takes just minutes to toss together, and makes a wonderful light lunch, or a surprising and refreshing side dish. Ingredients: 1 ripe avocado, cut into medium chunks Handful of cherry tomatoes, halved 5-10 mushrooms, halved or quartered (depending on size) 1/4-1/3 cup red onion, diced 1 hot pepper, sliced (optional)…

Lemony-Garlicky Fresh Fava Beans

Fava beans, broad beans, fool beans, or whatever you may call them, are a delicious, nutritious, and  unusual treat. I had recently tasted a lentil salad with lemon peel in it, which inspired me to try adding a twist to these hearty Middle Eastern beans. Note: Some peel the outer shell of the bean after…

Alt-Slaw 2 – A White Cabbage Variation

  The Alt-Slaw has become a regular on our table, but I’ve been looking for what to do with white cabbage, which has been arriving at my doorstep weekly in my organic vegetable basket. I’ve played around with a few recipes, and finally come up with one worthy of a post. I hope you’ll agree!…

Broccoli-Tofu Stir Fry with Peanut-Miso Sauce

This stir fry is delicious, nutritious, and takes just minutes to make. This recipe has just six ingredients (ok, plus water and oil), and is way more than the sum of its parts. The peanut-miso sauce is yummy, umami goodness, and mixed with the tofu and broccoli (and grain of your choice, should you  wish),…

Late Summer Lentil and Butternut Squash Stew

We recently began ordering seasonal organic vegetables, which has given me opportunity to get creative with seasonal ingredients. A bounty of leeks and squash inspired this light and delicate, yet satisfying and nutritious, lentil stew. Ingredients: 1 onion, diced 2 leeks, sliced 1.5 cups canned crushed/diced tomatoes Oil for sautéing (I used canola) 3 cups…