Of all the things I might remember about fifth grade — that would be age 11 plus-minus — why does the state-mandated Arkansas history semester stay in my noggin? Before today, I thought it was because this was the first and last time I cheated on a test. Not because I needed to. The smart […]
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 […]
Coronavirus Disease 2019? We Don’t Have Much Time So Call Me Covid-19 for Short News from a few days ago alarmed me until I thought it through. In June 2017 at the Fayetteville Farmers Market, I brushed against a rosemary bush for sale and found I couldn’t smell that strong scent. I checked myself for […]
Pancakes, hotcakes and the like are pretty much just another flatbread. But they mean breakfast maybe more than brunch and sweet usually not savory. These two low-fat vegan versions are not bland, either. (Comment: the featured photo is of the Cakey Multigrain Pancakes. That may be why that recipe is first. Multigrain Pancakes for Two, […]
Lettuce Rejoice Here are two vegan salad dressings, essentially “whole food plant based low oil,” using pantry items (well, my ongoing pantry of staples!). The first is really quick and the second super tasty. Healthier Savory Dressing Based on “2-Minute Oil-Free Balsamic Dressing” from Forks over Knives 2 parts good quality vinegar1 part vegan mayonnaise1 […]