Category Archives: Almost-Vegan

Tidbits

Some of my best meals are made with leftover components from dishes made earlier in the week.  Such is the case for today’s lunch. I had a small package of Black Trumpet Mushrooms (my newly-annointed favorite mushroom), but it was … Continue reading

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Lunches: Variations on Some Themes

Recent meals have gone so well that I’ve been motivated to continue some of the themes.  Three elements stood out: grilled or pan-fried bread peppers sautéed greens so I had several variations for lunches this week.  The first included a … Continue reading

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The Joys of Bok Choy

Barbara got me started on this kick a few weeks ago.  She had made a Turmeric-Ginger Dumpling Soup recipe from Fine Cooking Magazine.  It featured Bok Choy and is made with frozen vegetable dumplings (ours are from Trader Joe’s).  The … Continue reading

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Spring Fling

I love when I have time alone to experiment in the kitchen.  Yesterday, I made dinner — Baked Cannelloni with Spinach/Swiss Chard/Almond Milk Ricotta Cheese Filling.  With just 190 grams of double-zero flour and two eggs, I was able to … Continue reading

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Asparagus Bread Pudding and Mushroom Bourguignon

With mushrooms at the markets providing the impetus, I pulled out two old but charming vegetarian recipes from our archives, and we enjoyed them for dinner and subsequent lunches.  Originally, I planned to make them the same night and serve … Continue reading

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Library Cookbook Club, and Experiments at Home

We are always exploring about cooking and eating.  Recently we joined a cookbook club at our town library.  Once a month the members look at two chosen cookbooks, select a recipe they want to make, and bring it to a … Continue reading

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First Snowfall, Tuesday Night Dinner

Like much of the country as we begin December, we got a hefty chunk of snow the past few days.   Through Sunday evening, Monday, and Tuesday, the total accumulation here was about 12″ of fairly wet snow.  With significant changes … Continue reading

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