This is based on a Bon Appetit recipe that I tweaked a bit here and there. It’s another recipe that I eat only rarely because of the processed wheat…but it’s a delicious treat! Making it with quinoa would make it a whole grain dish…and a tasty alternative, too.
Israeli Couscous with Asparagus, Peas, and Snaps
Makes 4-6 servings, depending on … Read more
It’s officially winter in the Pacific Northwest. Golden trees are punctuating the evergreens and we even got a little snow last week. This weather calls for warming foods, and for me that means lasagne. Luckily, one of my favorite Facebook groups posted this recipe and I suspect it will be on heavy rotation for potlucks, holidays, and guest dinners!
I’ve … Read more
Black bean garlic sauce is used heavily in Szechuan cooking. It’s savory and intense…and very salty. Use sparingly!
Black Bean Noodles with Mushrooms and Green Beans
12 ounces whole wheat udon noodles
8 ounces fresh shiitake mushrooms
8 ounces green beans, cut into1″ lengths and parboiled
4 green onions, minced
4 garlic cloves, minced
1/2 red pepper flakes
1/2 cup … Read more
This pasta dish is based on a Sunset Magazine recipe, but I’ve removed the cheese, oil, and salt to make it both completely plant-based and healthier.
Soba with Winter Greens and Mushrooms
6 ounces soba (buckwheat) pasta
8 ounces cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 large garlic clove, minced
1 bunch dandelion greens, … Read more
After months of rain, we finally have warm weather, and so I made this crunchy, filling, cooling noodle salad this evening and it was a perfect supper for summer! Be warned—I think I’ll be making more versions of this 😉
Summer Soba Salad
1 cup unsweetened coconut milk (or vegetable stock)
2 garlic cloves, minced
2 tablespoons peeled fresh ginger, … Read more