Category Archives: Almost-Vegan

Roasted Sweet Potato and Black Bean Risotto

One photo tells the whole story….

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Soufiko, Again

When I find that I have a handsome eggplant and attractive zucchini, I am moved to make Ikarian Springtime Soufiko, a marvelous (as well as quick and easy) vegan dish for dinner. Technically, it might be Spring here, but we … Continue reading

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Talented Lady

My wife has a great many talents. With this short post, I will celebrate two of them: FLOWERS Most of you are probably familiar with Christmas Cactus, a common houseplant. Well, ours are actually Thanksgiving Cacti, and they are in … Continue reading

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Beets Vinegar Salt

I have no idea what I would do without vinegar and salt. Fortunately, over the years, I have found access to some of the best salt and vinegar products in the world. A great example of the importance of these … Continue reading

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Eclectic Supper: French, Italian, and Armenian

I made a dinner last week that began innocently enough; I had an eggplant I needed to use, and I was curious to find a new way to cook it. When I turned to my cookbook shelves, my eyes focused … Continue reading

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Whole Wheat Orzo

It will come as no surprise to my readers that I love pasta. This post is about the only version of pasta in which I prefer whole wheat to white flour. That is true whether I am making my own … Continue reading

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Pasta with Mushrooms, Baked Squash Gratin

You already know I love mushrooms. Here’s a dish with Oyster Mushrooms from Fat Moon and sautéed Shiitakes, served with thinly-sliced and baked zucchini, summer squash, and tomato gratin. Best of all was the wine selection: a Cabernet Franc from … Continue reading

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Toor and Moong Dals

It’s intriguing that I am inspired to cook specific dishes by a wide variety of stimuli. One recent example is a dinner featuring Indian Dals — lentils of various kinds. The impetus came from opening the main cabinet in our … Continue reading

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Recurring Vegetable Leftovers

I have difficulty discarding perfectly good leftovers, even after having had them several times in different forms. Early in April I made two favorite French recipes for a dinner, Zucchini Tomato Gratin and Roast Provençal Tomatoes. We finished the tomatoes … Continue reading

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The Versatility of Salads

As I’ve written before, traditional salads don’t interest me much. On the other hand, there are occasions and ways in which I take full advantage of how versatile and easy to prepare salads can be. Here are three examples this … Continue reading

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