Thai Edamame Salad

edamame salad

You don’t see a lot of recipes on this site for labor-intensive or instruction-heavy dishes like chocolates or sushi or cheese or fermented things.

I know, people make that stuff. Good for them. I like to look at their food pictures.

But these days complicated recipes aren’t for me. My schedule doesn’t allow it. And frankly, it’s not usually the way I want to eat. I can’t imagine you do, either.

Plus, I often feel a bit let down when I dig into a labor-intensive meal I’ve prepared. (As in…”That’s it?”). I feel more energized from cooking a quick, tasty recipe than a time-consuming, overwrought one.

Don’t get me wrong. There was a time when I loved big, elaborate recipes – mashing, basting, rolling, weighing, measuring, molding, sculpting, etc. Now I just leave those sorts of preparations to other qualified people.

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Roasted Vegetable Strudel Recipe

vegetable strudel stack

Many people don’t realize that store-bought frozen phyllo dough is simply a mix of wheat flour, water and a bit of salt. It’s totally vegan and a versatile ingredient for creating easy and elegant savory and sweet recipes.

My Spicy Swiss Chard and Tofu Feta Triangles wrapped in phyllo are always a hit appetizer. But in this recipe, I decided to make larger, single-serving strudels filled with a mix of winter vegetables. A slightly more labor intensive version of a wrap, there’s no end to how you can fill phyllo dough in this strudel recipe. I used squash, mushrooms, bell pepper, asparagus, tomato and red onion, but feel free to use what you have in season or substitute items you prefer. I like having a variety of colors and textures, and roasting brings out the vegetables’ flavors even more.

The phyllo’s thin layers add a nice crispy exterior. The melted Earth Balance spread gives it a rich, buttery taste without being too heavy or greasy. I love this strudel recipe as a light lunch served with greens and a vinaigrette.

Prep tip: I roasted the vegetables the day before so assembling these and putting them in the oven was pretty quick.

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Gardein Fishless Tacos

gardein fish tacos side

Gardein Fishless Filets may be my favorite of the Gardein product line. They're super convenient to grab from the freezer on a busy weeknight, and I love the slightly greasy, crispy batter and the flaky inside texture. It's not exactly like a real … [Continue reading]

Beet Smoothie with Orange & Fennel

beet smoothie

I've come around to enjoying beets, but until now, haven't prepared them very often. It's mostly the mess factor, where pink juice seems to splatter everywhere in my tiny white kitchen as soon as I even think about the vegetable. But there's no … [Continue reading]

Kabocha Squash Salad

kabocha squash salad

When this nuisance of a cold started, I was downing quarts of soup per day in an attempt to feel better. Then as I continued to pull out of it, I found myself craving crunchy vegetables and varied flavors. I sometimes think of eating whole, fresh … [Continue reading]

The Vegetarian Flavor Bible: A Review

vegetarian flavor bible

The Vegetarian Flavor Bible by Karen Page is a mega guide to the essence of ingredients. And while the book has already received countless accolades for 'Best Cookbook,' it offers far more depth and utility than most recipe-centric cookbooks. … [Continue reading]

Vegan Pressure Cooking: A Review

vegan pressure cooking

Invented in the 17th century, but popularized after World War II, pressure cooking always seemed antiquated to me. The idea of cooking under pressure evoked dented, sputtering aluminum pots and frayed electrical cords. Pressure cookers seemed a bit … [Continue reading]

Salsa Fresca Red Quinoa

red quinoa salsa fresca 1

This Mexican-inspired recipe combines the bright taste of a traditional chopped salsa with everyone’s favorite protein-packed seed, quinoa. The ingredients are basic, but the flavor is tangy and fresh. A pretty side dish, I love it served with some … [Continue reading]