Foods spiritually set
I love cornbread but not enough, usually, to eat a whole pan. My Beloved will have a bite and remind me she doesn’t like cornbread, so there’s the rest of it sitting there, New Year’s after New Year’s. She likes this one. This recipe is historically a Southern cornbread in that it’s not sweet. Northern […]
Haitian Joumou Soup — non-fat vegan recipe I haven’t cooked on a gas stovetop since early 1999, when we bought the current house. Top of my want list for a new home should we move has been a gas stove. Alas, in recent months media stories claim that cooking electric — no matter the source […]
This is a combination of Sephardic, Near Eastern, Middle-Eastern and Israeli recipes. This is a large recipe — about 8 cups/2 quarts — but halving all ingredients amounts works fine. As it freezes — and thaws — nicely, it’s a good idea to freeze leftovers as the fruit relish goes bad after a couple of […]
Here is a Thanksgiving menu that I’ve been refining the last three years. It’s low-fat whole-food plant-based vegan. We’ve found that when you reduce the oil to near-zero you can move around after the dinner rather than lumber with groans over to the TV room. First is the “meat” or the protein-focused entree. It’s a […]
This matzo recipe tastes way better than a box. That’s the joke about storebought matzo, the unleavened bread eaten instead of conventional yeast or baking soda/powder loaves or other baked goods during the Jewish holiday of Passover. Yet I’ve always liked matzo, and factory-made does taste far better than cardboard. Homemade isn’t difficult and doesn’t […]
This is a vegan version of Hoppin’ John, the black-eyed pea dip/salad/soup said to bring good luck when eaten on New Year’s Day. (A mess of greens and cornbread complete the traditional charm). Like split peas and lentils, black-eyes do not have to be soaked before cooking. If served immediately, this is more of a […]