Vegetarian cooking for carnivores.
Serves 4
It’s winter, I’m cold, I’m miserable and the only consolation at the end of the day is a hot meal. Come winter I become an avid fan of squash and its many varieties. This dish takes one my favorites - butternut squash, and combines it with another favorite of mine - maple syrup. Add in the tad of rice vinegar and chestnuts and I’m in heaven.
I wish I could claim this recipe as my own original creation but it is actually a modified version of my favorite soup. I don’t know who originally came up with this recipe, I am sure it’s from one of my first cook books. Over the years I have slightly tweaked it here and there and the result is a hearty soup that’s a perfect for a cold January night.
Beautiful Scrambled Eggs on Tortilla
Serves 2
There’s absolutely no reason why you can’t make a beautiful restaurant style breakfast at home. I love this simple recipe because not only does it taste great, it also looks great. It’s also a perfect breakfast in bed for your loved one if you are hoping for a little morning you-know-what!
Spaghetti Squash and Parmesan
Serves 2
A VERY easy dish to make, though it does take time in the oven. If you have never eaten spaghetti squash you are in for a treat! Once cooked, the spaghetti-like strands of flesh can be separated with a fork!
Serves 4
Mi gusta comida mexicana…and now I can enjoy it meatless!
I don’t know what possessed me to create this dish, but it ended up being very easy to make and very tasty. The authenticity, or lack thereof, forces me to actually say that this dish is more “enchilada-esque” then an actual enchilada…
This one comes from my mother…so you know it is good.
Side dishes usually stress me out. It’s just one more thing to think of! That’s why I like this dish so much. It is very easy and requires very little thought!
Ingredients:
To the devoted carnivore, tofu is nothing but a mystery substance best to be avoided. I have heard fellow meat eaters refer to it as “dog food”, “mush” and “hippie-gunk”. I must admit, before I lived in Asia for two years, tofu was a mystery to me too. It was a strange white substance and I didn’t know what to do with let alone how to cook with it.
It is only when I first arrived in Korea did I really learn the complexity of this food and the many forms it can come in - hard, soft, medium silky. Even though I now knew how good tofu could be, I still had no idea how to cook with it. And that is the funny part, because really there is no limitation to the way tofu can be cooked or prepared.
So carnivores here is a VERY basic guide on what to do with tofu:
Serves 4 (or two with leftovers for lunch!)
This is a quick, easy and delicious meal that’s perfect for a cold November evening. The dish is basically lentils, a Dijon tomato sauce, topped with a lightly scrambled egg and plain yogurt to cool it all off. I know what you’re thinking…GROSS! But trust me it is AMAZING! Just try it once, and if you hate, you can post angry comments and I won’t delete them:)
