Category Archives: vegetarian

Chocolate-Vanilla Dairy-Free Ice Cream Goodness

Chocolate-Vanilla Soy Ice Cream

Boy, I bet you’re surprised to see this show up in your feedreader, those of you who still have this little blog saved off. :) (There’ll be more in the future, things are looking up on the food and writing fronts!) Today, I’m posting something special for a very special friend of mine and my husband’s.

You see, she’s had a rough go of it these past few years, having had to go gluten-free and dairy-free. Giving up all of…

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Poppy Filled Ring Roll… or something.

Poppy-filled ring loaf

My husband has really taken to baking. He loves it! I’m happy that I was able to introduce him to something he really enjoys and if our area had a baking class, I’d probably get him a term as a birthday present. Sadly, the only ones I’ve found are the community college campus that is almost an hour away, so that will have to wait.

He’s been in a super-baking mood lately, making all sorts of things out of his favorite…

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Slow Cooker Borscht

This one’s for Deb, a friend of mine up in Seattle. :)

It’s been super-windy and rather cold all this last week. After spending some time in the morning listening to the wind howl about the eaves and against the windows, we decided yesterday that soup was definitely in order for dinner. We also wanted to get stuff done, so anything requiring a lot of time was out. Enter the slow cooker. But what to make?

We had some beets that were harvested in Grantsville that needed to be used up. Now, naturally we could have done…

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Vegetarian Kofta with Tabbouleh

Boy, this week is all about the extra-long recipes, isn’t it?

This is one I’ve been meaning to share for a while. We’ve had this a few times and enjoyed it thoroughly every time. It’s a great meatless main that doesn’t feel meatless. I’m not sure how meat would make this better, actually, given that bulgur and adzukis are so damn good.

In the recipe, I noted two of the ways we’ve made the tabbouleh. One is more for summer when fresh cucumbers and tomatoes are readily available. The other is for fall when eggplants are coming out…

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Spicy Stirfry

I have a hard time justifying posting stirfry recipes. I’ve been making stirfries since I began cooking for myself and usually my sauces consist of whatever I throw together to match what I want in my head. There’s no measuring, no tasting, I rely on scent to tell me if I’ve gotten it right. It works for me.

Sometimes I actually read stirfry recipes, but usually avoid any that are hardcore on veggies or protein – you can quite easily throw half the fridge at a stirfry and be happy with the results. It, with its sister fried rice…

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Salsa Verde

The harvest is winding down but some veggies besides squash are still showing up on our farmer’s market stand in spades. Notably for the past week or so: tomatillos in green, white and purple!

I picked some up last week and then bought four pounds this week to put up for the winter. I’ll probably continue to buy pounds of them until they’re out of season.. which could be as early as tomorrow. It all depends on frost.

This is what I’m turning them into: a mild, rich salsa verde. I used a jalapeno in one batch and…

Posted in dairy-free, gluten-free, mexican, recipes, sauce, side, snack, untranslated, vegan, vegetable, vegetarian | 2 Comments

Latvian Bean Salad

Latvian Bean Salad

Summer’s almost over, sadly enough. The quantity of produce we can acquire from our local farmer is diminishing week by week with squashes taking over the bulk of the offerings.

I’ll miss being able to pick out fresh cucumbers or be enticed by overflowing baskets of colorful peppers. Eggplants are disappearing, our little ghost eggplant, no longer so little, has stopped blooming. The three eggplantlings that are still growing will be our last for the year. The two purple brussels sprouts…

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