Hummus is Middle Eastern bean spread. It seems as if every country on the Mediterranean — if not every household or cafe — offers a version. This is a basic and quick, low-fat version, far less expensive than store-bought. A common plan is making a batch at the start of every week, but I don’t […]
Category: Kook Cooks
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 plant-based whole-food PBWF and, especially the recent ones, low to no oil.
Lunch Flask Kitchari
It’s hard to find time rushing in the morning before work and school, but if you can make a few moments to throw together sandwiches to brown-bag for lunch, then there’s enough time for an incredibly filling, nutritious soup. This is an ayurvedic (ancient Indian system of health) take-to-work lunch, a single serving so large […]
Fried Soup – Veganized
After consideration, here is a major revision of my 2010 vegetarian burger recipe, Fried Soup. While dropping the egg from the ingredients was a factor, the instructions needed further fluffing. Besides simple editing, feedback from students at my three-part October 2013 class “Vegan – As Easy as You Want,” showed a need to elaborate. Fried […]
Orange Hash with Sage Leaves
Stovetops seem so much easier to use day to day than ovens. Although little’s easier than cutting up vegetables and laying ’em out on a cookie sheet to roast, preheating the range for half an hour then baking the pieces for nearly an hour seems a nuisance. Outside of baking bread, I cook in the […]
Hearty Har Har Lentil Soup – Vegan
During the cooler months, I make this vegan soup for us at least monthly. It’s a big recipe, for taking to lunch several days etc. (Amounts updated February 2020) 4 cups hot water (start heating in the kettle while getting everything ready), to start 1 cup brown, green or black lentils, checked for foreign matter, […]
Truly Five-Minute Tomato Sauce*
This sauce comes together so fast, and the starting with a cold pan so crucial, that it is vital all ingredients be ready. Even the can of tomatoes should be opened! While intended as a marinara for pasta, this makes a great sauce for one large or two smaller pizzas. In fact, I no longer […]