We have a bottle of specialty olive oil from Israel in our pantry, and I love how it adds a touch of luxury to this dish. The chickpeas add nutrient density, and the majority of the flavor comes from the parmesan (I used at least 1/2 a cup). This dish makes for a relatively quick,… Continue reading Spiral Pasta Salad
We bought a wok a few months ago at an Asian specialty grocer in Suva. We've never had one before and discovered there is a bit of a learning curve. We did an initial pre-heat treatment on the stove top, which temporarily causes dark spots in the carbon steel. Over time, the wok should get… Continue reading Wok-Fried Vegetarian Noodles
Pappardelle is my favorite type of noodle. I love the look of its wide shape, and it holds sauce well. In keeping with our transition to vegetarian weeknight meals, I made this pasta dish with mushrooms. I experimented with a combo of vegan cheese that's made to be similar to parmesan and actual parmesan. The… Continue reading Garlic Tomato Pappardelle with Mushrooms
A few weeks ago, we decided to make a pretty major dietary shift toward eating vegetarian dinners from Monday through Thursday. I love animal-based sources of protein (beef! pork! chicken! seafood!), and I've always included them in dinner recipes. But we're trying to improve our nutrition as we age, and this shift is a big… Continue reading Vegetarian Dinners and Vegan Cheese
I used rice wrappers for the first time, and I was impressed with the results. I envisioned a Vietnamese-style fresh roll filled with shrimp and veg, and I love how it turned out: delicious, light, healthy and full of freshness. For the filling: saute some shrimp, boil and drain vermicelli or soba noodles, and shred… Continue reading Shrimp Rice Rolls
