Eaten Up

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Pecan Ice Cream

One cannot live on ice cream alone, but how pleasant to contemplate trying…
[This was store-bought but if you want to try, a recipe]

Ravioli

Spinach and cheese stuffed ravioli with a hot pepper and tomato sauce, asparagus crossing every which way and naan, and its crisp and soft chewiness.

Naan and…

Lentil curry and naan are the ostensible main attraction but that hazelnut mousse moves to draw the eye. [The dessert is take-home from Sweet Art. Their plated presentation is lovely but so is having it in the fridge at home.]

Cream of Plantain Soup and 2 Variations on Corn

Polenta topped with a puree of bean and raw mushroom, bruscetta sauce, basil and old cheddar broiled is one variation on corn. The other is cobs boiled, no salt, no butter, only original flavor.
I used this cream of plantain soup recipe but made it vegan by substituting HarvestSun herbal bouillion cubes (with lovage and […]

Orzo and Greens

Orzo and fiddleheads (those little spring parcels of baby Ostrich fern should be cooked the longest of anything in this meal — about 8-10 minutes) are accompanied by veggies. Anise seeds boiled in water until they leak a little color, cabbage, onion, kale half-boiled, half-steamed for 5 or 6 minutes, then baby spinach chopped on […]

Mixed Beans to Sandwich

After soaking overnight, the colorful Chinese beans with onions were cooked with a little dehydrated veggie flakes. The first taste was a delight of each distinct bean and lentil.
Then with all the leftovers I decided to make something like humus, pureeing these. The color muddied to grey in the mixing. There’s a lesson in […]

Okra Eggplant Rolls

Taking a variation on the recipe Fatless Smothered Okra with the option of using fresh tomatoes, not canned, and adding garam masala to the spices, substituting seedy mustard for dried mustard powder and freshly grinding the black pepper for a little more bite.
The finely food-processed onion, eggplant, okra and spices were fried in the […]