Aloo Gobi

I don’t make enough Indian food at home. Perhaps, it’s because we have some excellent Indian restaurants around Los Angeles.  One of my favorites is Mint Leaf in Altadena.  They make great Indian food that reminds me of place that started my love for Indian food back when we lived in Michigan, Priya in Troy, Michigan. Now back to my kitchen. Indian food isn’t a difficult cuisine for the home [&hellip

Skillet Quinoa with Broccoli, Spinach and Parmesan

Simple vegetarian meals are always excellent options for weekday after work cooking. This dish is a great addition since it only takes about 20 minutes to make with most of the time spent just waiting for the quinoa to cook. If you want to save additional time and make this dish in about 10 minutes or less, pre cook your quinoa the night before and add it to the pan [&hellip

Curried Cauliflower Wraps

I’m always on the lookout for an easy, quick and delicious vegan recipe and this one caught my attention a couple months ago when I found it on Pinterest.  It only takes about 20-30 minutes start to finish.  The only thing that takes some time is roasting the cauliflower in the oven for 20 minutes, but that is pretty easy and definitely the first thing you should do. There’s a lot [&hellip

How Long Can You Store Your Frozen Food?

I live with an untrained health food inspector. Really. Or at least that’s how it feels sometimes when my wife and I have conversations around how long has <insert food item> been in the freezer? Plus we have debates about how long after a “best buy” date can you still eat something. Fortunately, Freezer Labels .Net sent me an easy to use diagram showing recommended freezer storage times so I [&hellip

Farro with Cherries and Walnuts

  Earlier this year I had the opportunity to participate in the filming of a TV show.  While that was fun and I’m still awaiting to see when it will air, the other positive was meeting some fellow food writers such as Rachel from Little Chef Big Appetite. I have been following her blog posts for a couple months now and she has some great recipes that you should definitely checkout. [&hellip

Jamie Oliver’s Vegetable Bolognese

This has become one of my favorite vegetarian dishes, vegan if you skip the shredded parmesan cheese. There is so much flavor from this rather simple recipe. It only takes about 40 minutes to prepare from start to table. The porcini mushrooms, red wine, fresh herbs and breadcrumbs add so much enjoyment to each bite. I discovered this recipe months after I did my review of six meal delivery services. [&hellip

Quinoa Stuffed Acorn Squash

I tend to think of squash in October when front porches are getting filled with pumpkins and gourds and comfort food permeates the desire to stay warm as the weather cools down from the summer heat. While that may be the case through the years, I’m starting to change the behavior each time I enjoy squash outside of the Fall season.  Why relegate this flavorful food to only one season? [&hellip

Why Am I Eating Vegan Bacon?
A Review of Silverlake’s Flore Vegan Restaurant

I am on Day 30 of trying to complete 30 Days of Vegetarian eating. This was lunch. Meaning I only technically have one meal – dinner – and possibly an evening snack to go before I can successfully say I did 30 days with zero meat. So to not bury the lead, that is why I’m eating vegan bacon this lovely Thursday afternoon. Vegan bacon is an odd thing. It looks [&hellip

Cocktails to Stimulate the Mind & Body

I have always wanted to up my cocktail game at home, but really haven’t put in any effort. Part of the reason is I’m the sole drinker in our house and mixing a drink alone sounds well…like something an alcoholic would do. I’m far from that. It’s rare for me to even order a drink when dining out and, even when I do, I likely have a glass of wine [&hellip

Moroccan Roasted Vegetable Quinoa

If I’m being honest, this recipe is a bit “kitchen sink.” Meaning, I looked into the refrigerator wondering what to make with all the various vegetables I had after a stop this weekend at the La Canada Farmers Market and Whole Foods. I then took a look at my pantry to figure out which grain or bean to use. After some back and forth with a bag of tri-color couscous and rainbow [&hellip

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