When I think of black beans I think of my abuelita, slaving over a cazuela all day, stirring and sweating making sure that it was just right. My grandfather would come into the kitchen periodically stick a spoon into the broth and say “a little more salt,” in Spanish of course; then they’d give each other a besito and she’d add the salt and he’d … Continue reading Easy Frijoles Negros (Cuban Black Beans)
Inspired by Heroin Chicken recipe on Food.com I like to make recipes that can easily be made for both myself and my other half; saves me a lot of time and energy in the kitchen. This usually means vegetarian side dishes and then a vegetarian and omnivore version of the entrée. So when I go searching for recipes, I don’t limit myself to only looking for vegetarian … Continue reading Parmesan Crusted Chik’n Cutlets
Original Recipe Stove Top Mac N Cheese by Alton Brown This recipe beats the pants off of any box type macaroni and cheese out there. You know the stuff that uses powdered cheese and looks like an unnatural orange goo when it’s cooked? Yes, that stuff; that if you’re like me you ate a lot of when you were a kid. In fact, we ate … Continue reading Better than Box Stove Top Mac-n-Cheese
Some of you may wonder why I call these American Style tacos. Probably because all your life you thought you were eating authentic Mexican style tacos when you eat the hard-shelled, yellow corn tortilla, ground beef filled type tacos, covered in cheese, salsa, sour cream and lettuce. Well my friends, I’m sorry to tell you that you’ve been misled. Please read this insightful and entertaining article … Continue reading American Style Beefless Tacos
Inspired by recipe in The Art of Vegetarian Cookery by Betty Wason Eating out while vegetarian is almost always filled with trepidation and anxiety. I hate inadvertently making a big deal out of my eating habits. I hate the vapid, deer in the headlights look I sometimes get from food service professionals when I ask, do you know if the (insert dish name here) has any … Continue reading Spanish Rice
Last year for my other half’s birthday I asked him what kind of cake would he like me to make for him. In his usual nonchalant manner he said “why don’t you surprise me?” I asked again for clarification, “Do you have a flavor in mind?” His reply reinforced his first response “just make me something you think I would like.” So all of a sudden … Continue reading Tuxedo Cheesecake
Original recipe by Wendy Roupp of Eating Well magazine I found this recipe a few years ago and it has been a lifesaver. To make it my own I’ve added a lot of seasoning and extra beans to make this recipe even more delicious than the original. This soup is extremely satisfying and flavorful. It makes enough to feed an army, so if you don’t have … Continue reading Veggiestrone Soup
The first question people ask when they find out I’m vegetarian is “Where do you get your protein?” This is an unfortunate side-effect of the meat industry’s effective campaign that has basically brainwashed people into thinking that the only source of protein is meat. Nothing could be further from the truth. In fact, I get plenty of protein from my diet and iron too. The one nutrient … Continue reading Omega 3 Energy Bars
My SO said to warn you that this recipe should never be served for a first date. Also, these mashed potatoes will ward off any local vampires. The garlic flavor is strong with this one. And that’s just how I like it. Consider yourself warned. I almost always make this for Thanksgiving as it pairs deliciously with my Tofurky. But don’t feel like you only … Continue reading Cheesy Garlic Mashed Potatoes
People ask me all the time: “Don’t you ever just want to eat a big, fat, juicy steak?” The answer to that question is a resounding “No;” at least not in the conventional understanding of what a steak constitutes. Growing up in the great U.S. of A, there is the prevalent mindset that meat makes the meal. It’s slightly sacrilegious to believe someone does not want … Continue reading Portobello Mushroom Steaks
