Category Archives: Vegan

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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More Bruschetta

My Field Blend #2 bread was so good, I defrosted the second loaf already and used it for all kinds of toast and bruschetta.  Here are the two most recent: Smoked Salmon and White Bean Purée Grilled whole wheat bread … Continue reading

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Bread, Bruschetta, and Brunello

Over the past 4-5 months my bread-making efforts were dismal failures.  The breads did not rise properly, they came out too flat and dense, and I became discouraged, because I was unable to figure out what was wrong.  So I … Continue reading

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Catching Up — Part 2

Turnip – Potato Gratin with Bok Choy October had some pretty good meals.  The Small Farm featured in many of those.  One of the  better ones combined a Potato  – Turnip Gratin with young Bok Choy, cooked nicely in my … Continue reading

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Catching Up — Fall 2019 Food Highlights

This omnibus posting is intended to fill in all the gaps in my blog since September.  Teaching two courses took most of my energy, and flat-out laziness accounted for the rest of my lethargy.  In no particular order, here are … Continue reading

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Quick Lunch from Components

When our son was a teenager, he was always hungry (as are most teenagers).   He would stride into the kitchen, day or night, and shuffle the contents around, looking for quick meals (cold pizza, leftover mac ‘n cheese, burgers, etc.).  … Continue reading

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