Potato salad flavors, but with a twist. You could certainly play with a variety of herbs and spices in this recipe. This is good barbecue food. Red Lentil and Cauliflower Salad Makes 6-8 servings 1 cup split red lentils 1 head cauliflower, rinsed, trimmed and cut into spears 4 stalks celery, thinly sliced on an angle … More Red Lentil and Cauliflower Salad
I came across frozen green garbanzo beans at the store recently and thought they would make for a nice twist on classic hummus. Green garbanzos have a decidedly greener flavor, kind of like green peas, which makes a brighter tasting hummus. I was also pretty generous with the parsley which added to the fresh green … More Green Hummus and My First Garlic!
This was inspired by Ma Po Tofu, a dish that my father used to make when I was young. Although it’s typically made with ground pork and a spicy bean paste, today I made a vegetarian version using lots of fresh ginger and miso. Full disclosure: if they had ground pork at the store I would … More Tofu with Bean Paste, Garlic, and Ginger
The weather is playing tricks on me. After another cool and rainy day, I’m just about ready to trade in my hot oven for warm summer evenings spent by the grill. Until that’s possible, I’ll settle for late spring warmers like this wonderful braised tempeh dish, adapted from Mark Bittman’s How to Cook Everything. … More Braised Tempeh with Mushrooms
For the last two years I have spent almost every Saturday morning in the kitchen at Integral Yoga Institute NYC. Here, I prepare family meals for the Institute’s staff with the help of some volunteers. I love this job for so many reasons, but mostly because of the unique and intimate experience of cooking a wholesome, … More Saturdays at Integral: Green Lentils with Onions and Dill
Last Saturday over lunch, my friend Michelle, a fellow cook at Integral Yoga Institute shared some of her thoughts about becoming a vegetarian and, eventually a vegan. She said something that, to me, really cuts to the essence of healthy eating in general: “A lot of people think of vegetarianism as giving something up… but I … More Some Wisdom and Some Tofu: Tofu with Cashew Sauce
Well Fed Naima 