I found this beautiful red kuri squash at the Palo Alto Farmer’s Market this weekend and was feeling very inspired to make a delicious red curry coconut sauce to compliment it. My first attempt to execute a red curry recipe from one of my cookbooks went horribly wrong. So I had to chuck it out […]
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The last in the Hearty Vegetable Chili series these stuffed peppers are quick and easy to put together. With the Chili stuffing already made all you have to do is slit, stuff and bake the peppers. Serve them with bulgur, brown rice, farro or any grain.
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I know I promised to post the recipe for Chili Stuffed Poblano Peppers but I have to make a bit of a detour because I made a promise to a friend. Last week I officially launched this blog and the corresponding Facebook page and was overwhelmed by all the encouraging feedback I received from friends […]
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Behold an apt illustration of ‘effortlessly healthy’ and another extremely easy thing to do with the Hearty Vegetable Chili recipe. This recipe needs very little explanation. I simply set aside a few cups of the chili before I added the grains. The next day I served it over quinoa topped with cilantro and sunflower seeds. Delicious and […]
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My father loved to cook. Or maybe I should specify that my father loved to cook for the people he loved. I believe he expressed his love through this simple act of service. I lived with him on and off throughout college and law school over a period of about 8 years. “Darling, will you […]
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This pizza combines a few of my favorite things: kale and cannellini beans. I wish I could take credit for this delicious pizza but I cannot. The credit goes to Robin Asbell and her cookbook Big Vegan. It is a weighty tome of a cookbook with 350 recipes that run the gamut from Appetizers to […]
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I adapted this recipe from Donna Hay’s Modern Classics Book 1, a commonsense contemporary cookbook in which she updates timeless classics and establishes some new ones. Her recipes are simple, with few ingredients, all satisfying the effortlessly healthy criteria.
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Brussel sprouts and asparagus. That’s what I had in the fridge when I peered in to see about making Tuesday night’s dinner. One of my favorite things to do is incorporate lots of veggies into a creamy bean based sauce and serve with pasta or some sort of grain. In this instance David and I […]
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