Stewed Eggplant and Tomatoes with Polenta

Ah, the eggplant.  To quote Mark Bittman in his book, The Best Recipes in the World, “There is nothing like a simply cooked dish of eggplant.  One of the world’s most beloved vegetables and one that several cuisines–Italian, Turkish, and Indian, most notably–treat with near reverence.”   Amen, Mr. Bittman, amen.  I think Mr. Bittman’s […]

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Blackberry Coconut Sorbet

 Blackberry Coconut Sorbet.  Three ingredients.  No dairy.  Little sugar.  Pure bliss.  And?  (Come closer…)  No ice cream maker needed.  I know.  It’s pretty awesome. Coconut milk is my favorite non-dairy milk.   It’s such a good substitute for cows milk because it’s still super creamy and rich, but then cows milk doesn’t taste like coconut.  And […]

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Vegetarian Chili with Cilantro-Lime Cashew Sour Cream

On Tuesday morning I was feeling particularly stressed out about all of the things I needed to accomplish this week. It’s been such a long week. I’m still behind on some freelance projects I’ve got going on. In the midst of all of this work stuff, I managed to completely forgot it was my son’s […]

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Wilted Chard Salad with Polenta Croutons and Warm Cherry Tomato Vinaigrette

Let’s talk about wilted salads.  Do you like them or hate them?  Does it depend on the leafy green you use?  I love wilted salads–just barely cooking the greens with a quick stint in a hot pan or with a warm vinaigrette, or in this case, both. I made my foray into cooking with leafy […]

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Vegan Pea Shoot and Vegetable Rice Rolls with Coconut Dipping Sauce

Pictures and text by Lindsey Rose Johnson. Vegetable rice rolls are one of my favorite go-to gluten-free snacks, lunches, dinners.  They are so versatile–you can put practically anything inside those papery rice wrappers and call it good.  I prefer mine chock full of raw veggies, and sometimes even some slices of fruit. Becoming gluten-free meant […]

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