vegan

Vegetable Stock

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Vegetable BrothI prefer to make my own stock. I use it in all kinds of recipes, so I make a big batch and then freeze it in 4-cup portions for making soup and 1-cup portions for flavoring in all kinds of recipes. Because its best if simmered over several hours, I’ll often throw it together on a weekend morning when I know I’ll be around for a good part of the day. If I want chicken stock, I’ll add a chicken carcass or maybe 2 pounds of chicken wings. Continue reading →

Roasted Pumpkin with Wild Rice

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Despite being a longtime fan of sweet pumpkin dishes such as pumpkin pie or pumpkin bread, this is the first savory pumpkin recipe I have created. I found pumpkin to be hearty and delicious in this context. Continue reading →

Apple Onion Relish

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Apple Onion RelishThis is a flavorful accompaniment  to roasted pork or chicken. It would also make a nice addition to a salad or wrap sandwich (Lately I’ve been obsessed with Trader Joe’s Brown Rice Tortillas for making wraps). Continue reading →

A Perfect Pot of Beans

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I prepare these in bulk and then throw them into salads and sides or dress them up with sauce and veggies for a main course. They are a bit time consuming to prepare, but they taste so much better than canned. Continue reading →