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…

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…

Stuffed Portobello Mushrooms with Goat Cheese, Spinach, and Walnuts

I was in the mood to stuff portobellos, and I was in the mood for goat cheese, and I always love spinach…. this is the result. They came out delicious. The flavors and textures are sublime… This recipe’s a keeper for me. Ingredients: 8-10 medium-large portobello mushrooms (if your mushrooms are huge, there may only…

Whole Wheat Pasta Primavera

A simple and satisfying one-course meal. If you’ve got ’em, you can add carrots, yellow squash, and/or fresh herbs. This recipe makes 4-6 servings, depending on how hungry you are. 1) 1/2 lb whole wheat penne pasta, cooked 2) 1 large onion (red or yellow), sliced 3) 10-12 button mushrooms, sliced 4) 1 large head…

Leek and Bleu Cheese Quiche with Sweet Potato Crust

  This is my second try at a recipe that more or less came to me in a dream some seven or eight years ago. The crust didn’t come out well the first time. Well, years later, I had some sweet potatoes lying around, and a few modifications later, lo and behold, it worked! Sweet…

Wheatberry Pilaf and Goat Cheese Stuffed Portobello Mushrooms

I made the Wheatberry Pilaf, with the following modifications, then stuffed it in mushroom tops, and baked them at 375ºF until the tops were brown and the mushrooms soft: 1) I substituted soft goat’s cheese for feta cheese 2) I topped with parmesan cheese, a sprinkling of paprika, and a drizzle of olive oil Yum.

Ground Tempeh Burgers

  I went to bed hungry the other night and came up with this recipe while trying to fall asleep. I made them without eggs and they were delicious, but a bit crumbly. If you prefer a sturdier patty, you can add an egg or two. This recipe makes about 12-14 medium-sized burgers. 2 (8oz)…

Green Bean and New Potato Salad

This has entered the regular rotation in our home. It’s fresh, filling, and nutritious. Even the kids like it around here. This salad is great served fresh, and in some ways even better after marinating overnight in the fridge – the colors fade, but the flavors get bolder. It makes a great pot luck dish,…

Wheatberry and Mushroom Risotto-esque Pilaf

This recipe has been cooking in my head for about a week. It came out pretty good! The texture of the wheatberries is divine, and the flavors blend nicely. I had access to oyster mushrooms and shallots, so I used them, but this dish would definitely still be good using their less fancy cousins. Also,…

Hot Pepper, Black Bean, and Cherry Tomato Salad

Inspired by Courtney and her hanging garden… Warning: If you have an aversion to spicy food, cilantro, or arugula, this is not for you. Note: The version I had for dinner did not have scallions in it, but I wished it had, so I added it to the ingredient list, untested. 1 basket ripe cherry…

Adzuki, Soba, and Spinach Dinner in a Bowl

  When I was putting together the ingredients for this dish, I had in mind to stir-fry the components together. Once I had made the sauce, however, I decided to try mixing it in before proceeding to the stir-fry stage. I loved the bold flavors of the uncooked ginger and garlic, and decided to leave…

Asparagus and Brie Baked Ziti (Well, Rigatoni)

  I’ve been dreaming of this for months. Finally, I found some decent asparagus. For this recipe, I used 50% whole wheat rigatoni, which worked nicely. I do not recommend using 100% whole wheat, as the the flavor would become dominant. Oh, and it came out every bit as good as I imagined…! 1 500gm/16…