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Delicata Squash Soup & Truffled Fingerling Potatoes
In keeping with the theme of local fall produce, I decided to make a hearty soup using the delicata squash in my CSA share for the week and veganic organic onions from Unexpected Farm. I love supporting this Watkins Glen farm when I find them at the Ithaca Farmers Market. Also, while I was at […]
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Chickpea & Red Quinoa Salad
Preparing colorful salads makes eating my veggies that much more pleasurable. In this salad, I combine ingredients that by themselves are delicious and healthy, but together, make a gastronomic masterpiece. (This also is my entry into Vegan Mofo’s Iron Chef Challenge #1 for chickpeas.) Enjoy! Chickpea & Red Quinoa Salad 1 head chopped romaine lettuce […]
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Acorn Squash with Cashew Stuffing
Fall is the perfect time of year for all kinds of squash. We’ve particularly grown a fondness for acorn squash for its sweet taste after roasting it. You can roast squash in the oven, stuff it, saute it, etc. for endless meal possibilities. To make this dish, preheat oven on 350 degrees. Cut the acorn […]
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Red Potato Soup
I love fall and when I start getting an abundance of red potatoes in my CSA. Red potato soup has been a favorite of mine as well for the past couple of years. I found a simple recipe from the Potato Patch website for red potato soup. I used a combination of rice and almond […]
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Green lentil salad, pickled beets, & crescent rolls
A new favorite of mine lately is a re-creation of a green lentil salad made by my friend Anastasia St. John, whose other recipes can be found in the New York Times Bestseller, Forks Over Knives. Green Lentil Salad 2 cups of cooked green lentils 1 red onion, finely chopped 2 carrots, finely chopped 1 […]