This recipe is adapted from a recipe called “Farfalle with White Beans and Cabbage” or “Halushki” from the cookbook Vegan on the Cheap. My kids renamed it to “The White Dinner.” :) I really love the cookbook Vegan on the Cheap, … Continue reading →
These burritos are filled with a creamy black bean and sweet potato mixture. They are soothing and nourishing. My whole family likes this recipe, especially my daughter Kendra. Back when my youngest child, Corbin, was starting to eat solid foods, the filling … Continue reading →
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 →
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 →
This quick and delicious meal has a story behind it. Many years ago, when I was a young single person, my friend Rob and I were discussing what to do for dinner. It went something like this: What do you want to … Continue reading →
