Tag: vegetarian

Daikon, kale & Swiss Chard gratin

Having just arrived back home from, most of the week in Cleveland on-site at our client and a quick camping overnight from Friday to Saturday on the way back to Columbus, I was in the mood to cook something homey.

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Maple Syrup Recovery Drinks and Courage to Change

This post is dedicated to my team at Grant Heart Health Center and the folks who have encouraged and inspired me to run… and of course Eddie. “Go Forth and Have no Fear” I’ve been catching up on magazines  today.

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Mee Goreng with Tofu and Bok Choy

Upon moving back to the Mid West 2 years ago Eddie & I began to enjoy what we used to call “Wor Su Gai Friday.” We were both acclimating to Ohio during one of the harshest Winter’s we could imagine.

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Vegetarian Tex-Mex Enchiladas

There are more than a couple Tex Mex restaurants I remember fondly from the years I lived in Dallas. Great little family spots with the sound of clanking plates and laughter interwoven with the scent of gravy and peppers in

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Pumpkin & Vegan Protein Shakes

As I’ve been moving to a more plant based and low fat diet I’ve been sampling various vegan protein powers to help both with the transition and workout recovery. So far I’ve tried two by Vega and one called “Phood”

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2015 Cookbook Reading List

Since April I’ve been re-calibrating nearly every aspect of my life. A big part of this has been centered in the kitchen. This post documents my recent stack of increasingly annotated, and stained, books. All five are in frequent rotation

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Carrot ginger soup

It’ll be time for Jack-O-Lanterns soon. While Fall eventually gives way to the long quiet spaces of Winter, our spider colony is still thriving outside our 3rd avenue window… and we have carrot ginger soup with warm crusty bread to

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Eggplant Involtini

Eddie made Eggplant Involtini from “The Complete Vegetarian Cookbook” tonight.  I threw in a rainbow chard, arugula, currant and French radish salad with red wine vinaigrette. I think we both discovered a whole new reason to love eggplant. The recipe

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Pumpkin & Mushroom Lasagna

With Fall settling down around us like so many orange leaves on the ground I’ve been in the mood to cook with pumpkin. The Moosewood cookbooks bring back memories of some of my first dates with Eddie in the early

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Green Soup with a Southern Flair

I’ve been going to the Clintonville Farmers Market for about a month now. Every week seeing something new as Spring eases into the beginnings of Summer in Ohio. Starting of course with a bumper crop of asparagus now giving way

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