Archives for category: vegan adaptable

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To complete the Thanksgiving menu for two, I made a Kale and Apple salad with crunchy pancetta bits and candied pecans. This was such a fun salad to make and really beautiful to look at. You can skip the pancetta and cheese, substitute olive oil for pancetta drippings, and make this a delicious vegan salad as well. Read the rest of this entry »

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People have fond memories of friends and families, trips they’ve taken, places they’ve been, I do the same with food. Every place I’ve been, I recall reservable food items I’ve had there. I think food memory adds an extra dimension of remembrance about a place or event. My first memory of Dolsot Bibimbap, a Korean dish consisting of rice mixed with seasoned vegetables, egg, and beef over a hot stone pot, was in Dallas. Read the rest of this entry »

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A dish is like a play, each ingredient has a role, and the special attention taken to the ingredients are like clothes and makeup for the players. In a good dish, all the ingredients play off each other in such a way that they enhances each others flavors, but not lose themselves in the crowd.

In this salad, grilled eggplants are tossed with cognac poached pears, along with walnuts and slivers of pecorino cheese, in a garlic and herb vinaigrette, dotted with honey. Sweet, sharp, smoky, salty, there are so many possible permutations of flavor in this salad. Sometimes too many ingredients can make a dish confusing, but in this case it was perfect. Read the rest of this entry »

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I’m getting married in about 6 weeks, and like almost all brides before me, I’m trying hard to look good for the wedding. I figure the fiancĂ© and myself can indulge a little on the weekends, but during the week, we have to be more careful about what we consume.

While looking for healthy dinners on Foodandwine.com, I came across their 30 day healthy eating plan. The menus that they offer, which includes breakfast, lunch, and dinner, do not look like diet foods at all. The common theme is fish, chicken, and vegetables with healthy grains. If I did not work, I’d absolutely want to follow every single one of their meals because they all look sooooooo tasty! But with my more and more hectic schedule, the only meal I can really plan and have time to cook is dinner.

The recipe I picked to start my healthy weekday cooking plan is a Chinese style spicy green bean and tofu stir fry. Read the rest of this entry »

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When all types of beautiful vegetables come into season in the summer, I always make this farmers market salad. Tomatoes, green beans, baby potato, basil leaves and olives are tossed in a Dijon mustard vinaigrette, and topped with creamy goat cheese rounds coated with a cumin and sesame spice mix. This hearty and healthy salad is best served with BBQ or grilled meats.

The spiced goat cheese rounds can be made a day in advance and kept in the fridge until the salad is ready to be served. The spice mix is made from Read the rest of this entry »

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Smoked roasted almonds are one of the most versatile ingredients that I use. They are great on salads or alone by themselves, however, with very little work, they can actually be used as a healthy spice and flavor enhancer that can bring complexity to simple dishes. Read the rest of this entry »