Category Archives: Food

The biggest problem with ratatouille is that it involves both eggplant and zucchini, which, if you follow the recipe closely, will both end up rather well done (read “smushy” “mushy” “slippery” or “goopy”). Since no one here except me likes … Continue reading →

Joel Fuhrman cites eggplant and mushrooms as good mouth-feel meat substitutes. This really only works, on the eggplant front, if you don’t cook them to “mushy.” These eggplants were destined for my ratatouille, where they were a little on the … Continue reading →

It was a riot of colour, but the flavour really left something to be desired . . . kind of bland, really. I guess that would be appropriate for April 15th.

I didn’t really make Purple Kale Pulao. As my mother would say: I looked at the recipe, and then changed it. Actually, no one but me likes peas, so that was out, and I had some cabbage and some really … Continue reading →

We were invited to dye eggs with our friends the other night, so we brought dinner (Mujadara, cucumber-tomato salad, and broiled pineapple), and then we dyed eggs. My friend is a scrapbooker (scrapper?) and  had lots of really fun stickers … Continue reading →

I made this polenta lasagna the other night. I didn’t have mushrooms, and Farmerteen hates olives, so I swapped out the schrooms for red peppers and added two Italian fieldroast links.

We’ve decided to drop Fuhrman and go with the Atkins diet. (This piece is by Nicole Rubel; check out her lovely work at www.nicolerubel.com). Forget this leafy green stuff. We want meat, with bacon on it. No more vegetables. We … Continue reading →

I wanted to make Samosas (I’d really go for a mimosa, too, but that’s a separate idea). Ingredients * 1 tablespoon olive oil * 1 chopped onion * 1 potato, diced into 1/4″ pieces, cooked until tender * 1 can … Continue reading →

I really have/had no intention of becoming vegan. For that matter, I still don’t. When I was a vegetarian (college, graduate school), I used to explain that I wasn’t an “ethical vegetarian” . . . I just didn’t eat meat, … Continue reading →

It’s another intuitive non-recipe from Jen. I sauteed onions and portabello mushrooms in vegetable broth with just a touch of olive oil, then added food-processor shredded kale, and used the whole thing to warm the field roast slices, then served … Continue reading →