Category — Vegan

Summer tomatoes . . . anything better? But bumper-crops can get you down. [Read more →]

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It’s been cold here in the Boston area – a couple of days last week barely squeeked out of the 40′s, and it was drizzly and gray to boot. So, still soup weather, my friends! [Read more →]

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I HAVE to share this food love. It’s so damn good, even day 3. Day 2 and day 3 better than day 1, so plan ahead for this. It’s worth it.
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Like I said a week or so ago, I’m trying harder with the cooked veg.  This recipe showed up in the January Everyday Food magazine and I knew at once I’d have to try it.  I’ve been trying for a while to get D. to eat kale.  He’ll eat Swiss chard and other greens, and enjoys kale in soups (um, with sausage, and really who can blame him?), but he’s not a fan of kale for kale’s sake. [Read more →]

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I’ve decided we need to eat more lentils. They’re a terrific source of protein, they cook up quickly and they’re versatile. Think of them as the boneless, skinless chicken breast of the vegetarian world . . . .  So to that end, this week I tried out this new recipe and it’s going to be a regular (to the extent we have those) at our house.  It’s zingy (more or less, depending on your taste for cayenne) and flavorful and warming.  And quick and easy too.

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Let’s preface today’s recipe by saying that I love beans.  I love their subtle flavor, their versatility, their healthfulness (ooooh, all that fiber and protein in a little vegetarian package) and I love that they’re cheap.  My love affair is long:  Beans kept me well-nourished and on a budget through 2 graduate programs.  And today, they allow us to eat meatless meals while still feeling satisfied.  But in the interests of full-disclosure, let’s also say that D. is not so much of a fan of the bean, and so he was not a huge fan of this recipe.  He is in the “beans are OK if they’re an accompaniment to other stuff” camp.  He turns up his nose at a side of black beans, or at refried beans in Mexican food.  You get the idea.

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Hey Sweeties . . . how’re you feeling after the New Year weekend?  And perhaps you took some time off last week off to be merry? Indulge a bit, yes? I know we did . . . and I am SO ready to ratchet it all back and load up on healthful foods again.  My body was aching for greens at the end of the week. And fiber, and less bread, and a lot less sugar.  Oh, the sugar!

So here we are, start of the new year, end of the holidays – ready to cook up some good-for-you vittles again? [Read more →]

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We received our first snowfall of the season in Boston – just in time for the first day of winter . . . and how best to welcome the official start of winter but with soup.

As many of you know, I am a big CSA fan – this is the second winter we’ve participated in the Shared Harvest CSA, and it hasn’t disappointed yet.  The produce is abundant and beautiful, the pickups are seamless, and the communication is excellent.  Two enthusiastic thumbs up!  But back to that abundant produce thing – this past weekend I was faced with 6 big butternut squash – accumulated over time, but clearly I needed to get cracking on those bad-boys.  I’ve never made butternut squash soup, and when I polled the Semi-Sweet Facebook fans, they voted for me to whip up a batch.  I was lucky enough to have local onions, squash and apples, thanks to Shared Harvest.

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