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.
Thanksgiving went great this year, food and conversation both. I handled vegan dishes and my sister-in-law the flesh ones as well as the green bean casserole. One success was my bean loaf, judging by how many took seconds on it. A pot-luck omnivore and herbivore dinner needs a protein-emphasis entree from the latter. Having never […]
Behold, a dairy-free cheese recipe you might want to make often. Tastes authentic without making you feel bloated from dairy. Finally. It’s a spicy queso, with the main ingredient cauliflower, emulsified with cashew butter or just cashews. Like most contemporary recipes my source calls for fresh. If you’re cooking the plant to death, why not […]
Tomato soup, rather like you remember, can be yours, homemade, vegan and protein-y. Healthy eaters do miss its grown-up convenience and childhood nostalgia flavor and texture. If you read the ingredients and nutrition levels of canned tomato soup, however, you will definitely want an alternative. Even the seemingly better choices of canned soup are pretty […]
Caldo Verde is a Portuguese soup, translated as “green broth.” I was looking for an entree with more or less its ingredients that would work on a plate not in a bowl — for a potluck Thanksgiving. The surprise was how very quickly this comes together. My improv was a hit, so without further ado […]
Soup, cooled, is a smoothie. A smoothie warm is soup. This blog in recent years has focused more on food. Those mainly have covered recipes. A few posts have explored the thinking, how my preferences developed. Pureeing soups as a trend began the decade before last. They’re still hard to avoid. I like to see then […]
As a volunteer with the refugee resettlement group Canopy Northwest Arkansas, I made a family’s first meal in their new home. The mom and dad, ages 30 and 28, have been living in camps since fleeing Democratic Republic of Congo in 2003. Their son just turned 6. Who knows what they’ve been eating all this time. A recipe, […]