The wok is proving to be a handy kitchen tool. I used it to make this quick and easy weeknight vegetarian dinner. This dish can be served on its own, or with rice or wraps. It's satisfying without sitting heavy in the stomach, and it's super easy and quick to make, so it works well… Continue reading Tofu and Bean Sprout Stir Fry
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
ATB 