Artichokes and Fennel with Preserved Lemon from Extraordinary Vegan
Avocado Wrapped Salad from Extraordinary Vegan
Asparagus with Cannellini from Speed Vegan
Apricots with Cacao Nibs from Extraordinary Vegan
Latest
Roasted Cauliflower and Beet Salad
Something unusually magical happens to cauliflower when you roast it. The taste intensifies considerably, partly because it shrinks and dries slightly, concentrating the juices. And of course there… Read More »
Mediterranean Eggplant Stack
Grilled eggplant slices, with layers of garbanzo puree, flavored with roasted garlic, lemon juice and ras el hanout; blanched baby spinach, sautéed with thin slices of lightly browned… Read More »
Morality Gone Wild
I find it somewhat disturbingly hilarious that American culture worships violent sports and films, but goes all squeamish at anything even vaguely sexual. It’s an odd phenomenon that… Read More »
Ensalada de Chayote
The first time I remember eating chayote, was in a hospital in Mexico City. I was seventeen, and had been in an automobile accident, which I luckily escaped… Read More »
Mediterranean Open-face Sandwich
A couple of days ago, I was going to make a Mexican salsa with avocado–a favorite of my son’s–but as it turned out, I had no serrano chilies,… Read More »
Process Your Own Food!
A friend sent me a link to this video, a short segment on the dishonest health insinuations on the front panels of some foods that pretend to contain… Read More »
