I invented the recipe for Spinach Bean Soup in 2002 or 2003, one evening when we all had colds. I wanted to cook something warm and soothing — and quickly! Years later, I shared this recipe with a group of moms, who … Continue reading →
Back when my kids were eating dairy-free as well as gluten-free, most candy was off-limits for them. So for Halloween and Easter, we made our own chocolates. Even now that they can eat dairy, we still make our own chocolates. … Continue reading →
I discovered falafel when I was a young adult. Friends brought me to a restaurant called Jerusalem Garden that is known for its excellent falafel. The restaurant was located in a tiny house, where you sat across the counter from the kitchen … Continue reading →
These pancakes have no gluten, dairy, or eggs, but they are big, thick, real, satisfying pancakes. My kids’ favorite weekend breakfast. When my family went gluten-free, I converted a lot of our old favorite recipes so that we could keep them. … Continue reading →
A quick and addictive recipe for scrambled tofu — with cubes of soft browned potatoes, broccoli, and pieces of red bell peppers. Yum! This recipe is based on a recipe called Tofu Skillet Scramble, from the cookbook Quick-Fix Vegan by Robin … Continue reading →
This is an Asian-style noodle salad — with tofu so good that it has been known to convert a non-tofu-eater into a tofu lover. This recipe is based on a recipe from The Horn of the Moon Cookbook by Ginny Callan. … Continue reading →
The other day, I picked up a huge container of Honeycrisp apples, and another huge container of blueberries. I brought them home and browsed through cookbooks, looking for something good to do with apples and blueberries. In Moosewood Restaurant Cooking For Health … Continue reading →
This deluxe potato salad makes a filling, satisfying, warm dinner. You can load it up with healthy veggies and make it a very well-rounded meal. This recipe is loosely based on the version in a long-ago edition of the Betty Crocker cookbook. I … Continue reading →
This quick vegan recipe has creamy cashew sauce (or choose the nut-free variation that replaces the cashews with tofu), with spinach and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe. Umeboshi paste … Continue reading →
Many years ago, after eating dinner at Seva restaurant, I ordered a dessert that was the most dense and chocolatey confection that I had ever tasted. I loved it — but didn’t remember its name! After that, I spent ten years ordering desserts at … Continue reading →
