Category Archives: Vegetarian Option

A roasty, toasty, Paleo feast

Pan-Roasted Chicken Thighs Artichoke-Olive Tapenade Roasted Cauliflower and Radishes If nothin’ says lovin’ like somethin’ from the oven, then this meal was the purest expression of affection imaginable. Also, it tasted delicious, wasn’t overly expensive, and was pretty damn healthy … Continue reading

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Vegan, but not very: Chickpea-Quinoa Pilaf with Roasted Carrots

I had every intention of making this vegan, but then I realized I had chicken broth, not vegetable broth. Do with that as you will.

The pilaf recipe is adapted from Veganomicon, and it’s by far the tastiest thing I’ve made out of said cookbook yet (with the exception of a double pea soup to which I added bacon, tee hee). With the spicy sweetness of the roasted carrots, it made a well-rounded and thoroughly satisfying dinner. Continue reading

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Senegalese Peanut & Shrimp Soup

It's amazing what a half-empty refrigerator (and two-thirds-empty pantry) can do for the old creativity. No meat (except bacon). Just a few fresh veggies. Half a package of tofu. Oh… wait… um… score! Peanut butter! And some frozen shrimp! And … Continue reading

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Roasted Asparagus Soup

Maybe it’s because I grew up in Stockton, California, home of the Asparagus Festival (and one of the largest asparagus-producing areas in the world). But the arrival of spring and the arrival of fresh asparagus in the market have always … Continue reading

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Simplest Black Bean Soup

 OK, so maybe not quite as easy as "open a few cans, dump their contents into a pot, stir." But still, pretty appallingly easy–and better-tasting (as well as healthier) than a lot of the black bean soups out there. In … Continue reading

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Indian Ginger-Cauliflower Soup

A couple of months ago, we had a lovely Indian dinner at our friends Anne and Mark's house. Onion fritters, chicken, lentils, rice, etc., etc…. all fresh-tasting, spicy without being mindblowingly hot, and totally devoid of that generic "curry powder" … Continue reading

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Spicy Carrot Soup

Most of the soups I make are more or less carefully calibrated to not make a crap-ton. There are only four of us, after all, though Fisher's usually good for three or seven or twenty-eleven helpings, and the last thing … Continue reading

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