Category Archives: Almost-Vegan

Salads: Beans (x 3), and Claremont (origin NJ)

Posted on January 9, 2021 by dgourmac

I don’t eat a lot of salads, but last week I had four different (and quite delicious) ones. It started late in the week, when I was cleaning out a closet holding my dried beans stash, along with packs of … Continue reading →

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Antipasto for Lunch, Herbed Artichoke Galette for Dinner, and Black Peppercorns for Everything

Posted on May 15, 2020 by dgourmac

Antipasto I had defrosted the second loaf from my last batch of 40% Whole Wheat Bread, so it was time for Bruschetta at lunch.  One recipe that caught my eye recently was Bruschetta Bianca from the Union Square Cafe cookbook.  … Continue reading →

Posted in Almost-Vegan, Food, Vegetarian, Wine | 3 Comments

Ikarian Baked Vegetables, Improved

Posted on May 15, 2020 by dgourmac

We’ve been reading and cooking with the book, Blue Zones Kitchen.  It’s interesting reading, contains some good recipes, and it fits well with all we have learned about healthy food and lifestyles in the past 10 years and more.  We … Continue reading →

Posted in Almost-Vegan, Food, Greek food, Vegan, Wine | 2 Comments

New Pasta Dish, but No Food Photos

Posted on May 15, 2020 by dgourmac

Sometimes I get so absorbed in whatever I am cooking that I forget (or don’t have time) to take any photos.  This was pretty much the case last night at dinner. Things started simply enough.  I was inspired by a … Continue reading →

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Tidbits

Posted on March 28, 2020 by dgourmac

Some of my best meals are made with leftover components from dishes made earlier in the week.  Such is the case for today’s lunch. I had a small package of Black Trumpet Mushrooms (my newly-annointed favorite mushroom), but it was … Continue reading →

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Lunches: Variations on Some Themes

Posted on March 26, 2020 by dgourmac

Recent meals have gone so well that I’ve been motivated to continue some of the themes.  Three elements stood out: grilled or pan-fried bread peppers sautéed greens so I had several variations for lunches this week.  The first included a … Continue reading →

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The Joys of Bok Choy

Posted on March 21, 2020 by dgourmac

Barbara got me started on this kick a few weeks ago.  She had made a Turmeric-Ginger Dumpling Soup recipe from Fine Cooking Magazine.  It featured Bok Choy and is made with frozen vegetable dumplings (ours are from Trader Joe’s).  The … Continue reading →

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Spring Fling

Posted on March 11, 2020 by dgourmac

I love when I have time alone to experiment in the kitchen.  Yesterday, I made dinner — Baked Cannelloni with Spinach/Swiss Chard/Almond Milk Ricotta Cheese Filling.  With just 190 grams of double-zero flour and two eggs, I was able to … Continue reading →

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Asparagus Bread Pudding and Mushroom Bourguignon

Posted on March 9, 2020 by dgourmac

With mushrooms at the markets providing the impetus, I pulled out two old but charming vegetarian recipes from our archives, and we enjoyed them for dinner and subsequent lunches.  Originally, I planned to make them the same night and serve … Continue reading →

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Library Cookbook Club, and Experiments at Home

Posted on February 9, 2020 by dgourmac

We are always exploring about cooking and eating.  Recently we joined a cookbook club at our town library.  Once a month the members look at two chosen cookbooks, select a recipe they want to make, and bring it to a … Continue reading →

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