Candidly, the recipes are posted for my convenience, referring to the iPad in the kitchen. I’m sure you’d like them, too.
Recipes mainly. All are vegetarian, nearly all vegan, aka whole-food plant-based WFPB and, especially the recent ones, low to no oil.
Or: Why Kook Cooks Is Written In recent years, more Bricks have been about food. Why? Brick started in 2003 as a continuation of themes of columns I’d written for newspapers — contemporary life, personal reflections, and local and national issues — oh, let’s call the last two politics. These self-published online columns have been […]
This is for when you want a hot cereal that’s jazzed up but no extra trouble in the morning. That’s how I enjoy this muesli, at any rate. Muesli is, however, intended to be served cold, even though it’s mainly out-of-the-canister oats. Actually oatmeal, even the old-fashioned traditional sort, arrive in the grocery pre-cooked. Rolled […]
To start with, oils are 14 grams of fat per Tablespoon, a standard amount, and that’s the same for any of them, olive, avocado, coconut, soybean. Conventional vinaigrettes are 2/3 oil and 1/3 acid, not counting salt and other flavorings. Even before I started eating really healthy, that seemed like too much oil. Mayonnaise, and […]
I’ve come to think about any dough can be made into pizza. A 10-14 oz. ball of bread dough will roll or press out to about 12 inches’ round, a conventional size that will feed 2-4 people, depending on the sides. “Will it be any good” is the question, and “all pizza is good” is […]
The website Bad Manners has great, simple vegan recipes. I’ve alternated making my Mom’s Chili with a version of their Pumpkin Chili for cold-weather dinners for at least four years. So why “Dickinson” as the name for the adaptation? That’s the variety of winter squash used in canned pumpkin. This is a half-hour chili, not […]
I have bad luck making grain salads at home. For vegans, these can be cooling whole meal salads, so it’s a big deal, especially in summer. They fail on me: Pasta salads either dry or gummy, rice salads that crunch. This soba salad, though, I’m starting to make weekly. It’s Japanese in origin, with soba […]