Category Archives: vegan

Squash Daal

Inspired by a recipe from my father-in-law with some modifications from me–like squash instead of carrots. serves 4 3 small yellow squash (zucchini, butternut, Accorn, or carrots  all would work) 1.5 cups Masoor Daal (red lentils)  5 cups water (it … Continue reading

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Zucchini Pad Thai

Pad thai minus the noodles. Zucchini in long strings forms the base of this version.   Ingredients  2 T tamarind concentrate  1/2 c water 2 T soy sauce 2 T brown sugar (if you have palm sugar, use it) dates would … Continue reading

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Multigrain Seeded Bread experiment

I know it has been quite a while–a new shift schedule has wreaked havoc on my free time, making blogging hard. But stay tuned. I’m on vacation and I’ve got ideas. This post is inspired by our trip to Vermont, … Continue reading

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Pumpkinfest 1: Squash Tart with cornmeal/almond crust

It’s October and pumpkins and squashes are everywhere, so pumpkin & family recipes are on the menu, too. (When did pumpkins go from cool things to carve to “the” thing you must display and cook with all fall/winter long? They … Continue reading

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Birthday Breakfast Doughnuts

For Neefu’s birthday, I decided to make something a little special–birthday doughnuts. I didn’t really have much time, and not that much by way of ingredients, but I wanted her to wake up to something special, since she’s been helping … Continue reading

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Chik’n & Jungle Garden Veggie Saltimbocca

Our garden is going gangbusters. When I went the other day, the tomato plants were out of control, as was the basil and parsley. And there were 4 beautiful long eggplants. So I needed to make something with this stuff. … Continue reading

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4th of July Fried Chik’n (veggie)

One food kept coming up as I browsed for menu items for our Fourth of July picnic on Friday: Fried Chicken. So, how was I going to make it vegetarian? And would it be good? I made up a recipe…based … Continue reading

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Split Pea Falafel v2

I originally started this thinking I’d add sweet potato or acorn squash to the mixture, but they didn’t cook fast enough so I left them out, but I leave you with that idea. 1 cup split peas 1/2 onion 1 … Continue reading

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Squash noodles with tofu peanut sauce and veggies

Who needs pasta when you have a squash? 1/2 butternut squash 1/4 c peanut butter 1 T sesame seeds 1/2 block silken tofu 1 T soy sauce 1 T ginger 1 T rice wine vinegar peanuts to taste 2-3 scallions, … Continue reading

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