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Archive for the 'Grains & Rice' Category

Mango Black Beans

Back there is a no-gluten penne with orange cauliflower, grilled red pepper, baked squash, and asparagus tossed with olive oil and tarragon, my go-to herb of the month. In the front, saucy beans served over brown rice. From The Vegan Slow Cooker by Kathy Hester except I switched around proportions to increase spice and reduce […]

Mushroom Risotto

So this is where we ended up: sweet potato, lobster-mushroom risotto, herbed veggies (tarragon, herb de provence and dried fennel), and the mystery starch. The mystery starch is this. Eddoes are a Caribbean tuber that has more flavour than most white potatoes. It isn’t always in the stores but is fairly cheap when it arrives. […]

Pho Sure

1. Some spice in the tea thing for the broth: red peppercorns, black peppercorns, cloves, anise, juniper berries, coriander, cardamum, hot pepper flakes and cinnamon stick. Also in the pot garlic, onion, carrots, mushroom, a chunk of fresh ginger, mushroom bovril, hot pepper oil. Playing with the square and square meal today: 2. Rice noodles. […]

A Plate-Sized Buffet

Black kale, boiled with chopped garlic. Mushroom noodles with grilled mushrooms. Cold brown rice (no gluten) vermicelli salad tossed in black pepper, rice vinegar and horseradish. Green salad with carrots, walnuts, and tomatoes. Red cabbage, red onions and red lentils cooked with cawaway seeds, ajwan seeds, hot pepper oil, anise, caraway, pani puri masala and […]

Gratefully Towards Green

After so much baking, and eating with others, getting cravings for broccoli and salads and such. Showing some skin. Garlic skins specifically. Kale chips made by robust olive oil, sea salt, pepper, oregano and crushed garlic stirred together and baked at 400 for 10-12 minutes, taking them out as as they crisp. Corn pasta stirred […]

Artichoke Salad and Risotto

Let’s see, table’s set. Bread’s made. And a treat. Cookies need to be made next. I used Crunchy Creamy Sweet’s vegan recipe but made it double-chocolate, (an adaption of an adaption of Healthy Cooking). Vegan Chocolate Chip Cookies wet: 1 1/4 cup packed dark brown sugar 1/2 cup olive oil 6 Tbsp sweetened vanilla almond […]

Polenta and Broccolini

Wow, amazingness. Homemade polenta must be like coffee to McCafe. I definitely want to make this again. Apparently polenta is the end product and any cornmeal or semolina can get you there so somewhere around this fancy mushroom polenta is this broccolini polenta: polenta: 1 cup veg stock (I used herb bouillon curbs) 1/2 cup […]