Category Archives: vegetarian

chocolate cherry panna cotta

Chocolate Cherry Panna Cotta

february 6, 2019

chocolate cherry panna cotta

If you search for Valentine’s Day desserts, you’ll likely come up with either chocolate or fruits, and preferably red fruits.  With this recipe you have both : dark sweet cherries, buttermilk panna cotta tinted with cherry juice and topped with dark chocolate ganache. The panna cotta is tart-sweet, a nice counterpoint to the sweetness of the ganache. The dark cherries need no added sugar, as they are tender and sweet all by themselves.

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almond chocolate chunk cookies

Almond Chocolate Chunk Cookies

january 23, 2019

almond chocolate chunk cookies

Sometimes you’ve gotta have a cookie and you’re searching for the right fit.  Cookies from a bag or box need not apply for this position—the cookie must be homemade. And if the cookie in question is easy to make and is loaded with chocolate chunks and toasted almonds, then it’s hired!

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sweet potato pilaf

Sweet Potato Pilaf

january 10, 2019

sweet potato pilaf

 

This sweet potato pilaf is for everyone who loves the idea of adding sweet potatoes to their diet, but will enjoy them more without all the sweet hoopla of brown sugar and marshmallows. There is a bit of sweet tartness with the addition of pomegranate seeds, but not a smidge of sugar in sight.

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black eyed pea and cheddar fritters

Black Eyed Pea and Cheddar Fritters

december 26, 2018

black eyed pea and cheddar fritters

Time once again to eat something special for the new year to bring luck, health and prosperity. And treat your belly to something delicious as well. Of course I’m talking about black eyed peas, which every southerner knows is absolute for the  new year’s menu. The vegan version of Hoppin’ John published a few years ago is a thick stew, or a chunky soup, and can be made with smoked meat for a non-vegan version. Today’s black eyed pea fritters are versatile in that they may serve as an appetizer or a light meal and can be accompanied by all kinds of sauces and spreads.  Continue reading

cinnamon chile hot chocolate

Cinnamon Chile Hot Chocolate

december 13, 2018

cinnamon chile hot chocolate

Remember making hot chocolate from scratch the first time? I grew up on those little packets of hot cocoa mix and occasionally added flavor or texture, but to me that premade mix defined my hot chocolate experience. Until I really grew up, and started making this cozy winter beverage with chocolate and milk.

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Goat Cheese Polenta with Mushrooms

november 29, 2018

goat cheese polenta with mushrooms

Here’s one for Meatless Monday. Satisfying in a creamy, hearty, chewy way, this goat cheese polenta with wild mushrooms will feed four as a starter course and two as an entree. I’ve been making polenta with parmesan cheese for eons, and for some reason never thought to try goat cheese. What was I thinking? Even those who have not joined the goat cheese fan club will appreciate the slightly tangy and very creamy addition of chèvre to this dish. Continue reading

celery root mashed potatoes

Celery Root Mashed Potatoes

november 15, 2018

celery root mashed potatoes

Sure, the Thanksgiving holiday usually has turkey as the centerpiece of a bountiful spread, but it’s really all about the sides, right? Ask folks what they like to see at the table and they rarely mention turkey—they rhapsodize about the sweet potatoes, the green beans, the pies and yes, the mashed potatoes which are destined to cradle all that silky turkey gravy. Continue reading

smoky tequila cider cocktail

Smoky Tequila Cider Cocktail

november 2, 2018

smoky tequila cider cocktail

 

A well-crafted cocktail (or mocktail) is a refreshing start to dinner. You can’t go wrong by following the seasons and employing ingredients that speak to whatever nature is serving up, so local apple cider is the star of this fall beverage.

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garlic roasted peppers

Garlic Roasted Peppers

october 18, 2018

garlic roasted peppers

I’m finally getting around to reading Michael Pollan’s The Omnivore’s Dilemma, in which food choice and overabundance are believed to have engendered paralysis in today’s kitchens. With so many options in our crowded market aisles, we sputter at decision time. What to have for dinner? We have good intentions. Colorful vegetables are purchased at grocery stores with the operative plan being to cook them up on the weekend and enjoy them all week. Excitement turns to dismay when we see these same vegetables staring at us reproachfully from the way back of the shelf four days later, unchopped and uncooked. We are time-challenged and over scheduled. Continue reading

caramelized apple mini cakes

Caramelized Apple Mini Cakes

october 4, 2018

caramelized apple mini cakes

Some years back I purchased a couple extra large muffin tins. They have been used exactly once. Instead of donating them to my local thrift shop, I decided to put them to proper use and make little cakes with gorgeous and fragrant local apples. These cakes are the perfect size for a single indulgence and easy to prep and bake. My guess is that they freeze well, but these treats never got to that stage. They do, however, age well at room temperature for a couple days and become more moist and dense on day two—so there was some restraint on my part. Having tasters helped, because six mini cakes is such a burden to consume all by myself! Continue reading