March 24, 2014
With several cans of coconut milk to use up, I packed this week’s lunch with rich, creamy coconut milk. Starting with coconut quinoa! A huge fan of coconut sticky rice, it was an opportunity to transform dare-I-say boring quinoa. I was going to to this right. Starting with a real Read more…
March 2, 2014
This week’s lunch. Brussels. Asparagus. unroasted Edamame miso puree. Turnip. Kabocha squash. Baby kale.
February 25, 2014
Every now and again you need to use what you already have–make some movement in the refrigerator. My crisper drawer runneth over. It is not permanent storage. So for my week’s lunch, I’d use it all. It would be brunch for lunch. What better an idea to use leftover veggies and fruits. I Read more…
February 14, 2014
.•:♥*Divine Treasures from The Electrician.•:*♥ .•:♥*Love for my classroom kiddos.•:*♥ .•:♥*And love from my classroom kiddos.•:*♥ {More here} .•:♥*and cilantro and corn Thai fritters.•:*♥
February 10, 2014
I’ve been making mostly one-pot lunches these days. Here is my eggplant stew… with a ton of cilantro for garnish. This is why I do one-pot meals now. My personal Crockpot! I love this thing. No more microwaving. And here’s a banana chocolate cupcake I made. Just because… And the Read more…
February 2, 2014
Ever notice how most good recipes being with olive oil, chopped onion and garlic? It’s like the holy trinity. Ok, maybe not. Then–beet. Chunks of the magenta gems sweating it out with good company. Since I got a personal sized crock pot for work I’ve been doing exclusively one-pot lunches. Read more…
January 21, 2014
Rainbow chard. I wrote a long and rambling description of how beautiful these stalks are, how I handled them like precious art, before chopping and ingesting them… but it was a bit much. Trust me, you’d be creeped out by my love of these stalks and then I’d be embarrassed. Read more…
January 4, 2014
Stale holiday cookies be gone! I processed them to adorn the tops of cupcakes. There were several peanut butters in the pantry. An oily natural kind you have to stir went into the cupcake batter. Used it all: check! The I made peanut butter buttercream with the remnants of a Read more…
January 3, 2014
What a delight to get a snow day on what would be my second day back at school! While we were snowed in, I took care of business. Like making a hearty breakfast: vegan French toast! Nevermind running out to the grocery store to pick up milk and eggs before Read more…
January 1, 2014
All’s well that ends well. So 2013 would end with a good meal…Kumatoes are a “designer” tomato variety. They’re sweeter and have a brownish skin. And they look like a bunch of skee balls in this picture. I thought I’d roast them and make them a component to a veggie Read more…
December 23, 2013
Sometimes we buy pizza dough from one of the million pizzerias on Long Island. This was a minimalist pie: artichoke, salt, pepper, olive oil. Still using pumpkin puree… these were the pretty little ditties I whipped up for my grade team holiday lunch. Received some rave reviews and I can’t Read more…
November 17, 2013
Cauliflower White Bean Risotto with sun dried tomato, spinach and pine nut. I love cauliflower, like I love all the veggies in the Brassica oleracea family but… if you’re storing some up for the week you have to deal with a little bit of stink before reheating. Roasted acorn squash Read more…
November 8, 2013
Whenever I am heating up a sauce, I pour way more than enough into the pot. Because I slurp it by the spoonful at each degree it rises. I love sauce. And that’s what this collection of food pictures have in common. Sauce. What a delightful surprise to come home Read more…
October 23, 2013
Welcome to V.V.’s alphabet post series! These post will be dedicated to all the glorious fruit of the Earth… and the vegetables, and the grains, and the legumes, and the leafy greens… well, you get the point. In an effort to expand my culinary prowess, I am choosing 3 foods Read more…
October 14, 2013
Gorgeous apples of all shapes and sizes. Speckled uniquely, with underbellies, striated skin–a plane of antioxidants and fiber. Fruit–how glorious. My first bunch would be a batch of scratchmade apple sauce. Simple and easy–but perfect. Applesauce, to the left, and sweetened yam to the right. Autumn favorites. In the theme Read more…
September 22, 2013
This is entitled “I’m strong to the finish, cause I eats me spinach.” I tend to eat more greens during the autumn. Likely to balance all those fantastic autumn starches. As I wait for my garden’s Brussels sprouts to grow into thick knobby delights, I’ll take this glistening, deep-fried wonder. Read more…
September 15, 2013
This week’s lunch–lasagna with spinach, tofu ricotta, and roasted eggplant and tomato right out of my garden. Sauce is Paesana, thee best jar sauce. Looking forward to lunch this week. I loved this past week’s beet cake so much that I tried another beet cake recipe for this week. This Read more…
September 2, 2013
After a trip to the farmers market (and Williams Sonoma), it was time to test out the brand new grill pan. Fresh veggies transformed into smokey delicious charred delights, atop quinoa. A hands-off amazing meal. Speaking of fresh veggies, my plum tomatoes are almost ready for pickin’. And many eggplants Read more…
August 20, 2013
Summer is best with one-ingredient eats… Ok, maybe you need some olive and salt, too. candy cane beets. I am a skins-on beet-devotee. So I like making discs so I’m not overwhelmed with the fibrous skin. yellow carrots. I love roasting carrots because the different girths allow for different textures Read more…
August 14, 2013
I brought back some German cat treats for the kitties… …and de Rit Organics hazelnut and white chocolate spread for me! In my absence there was some great growth in my garden. Big fat eggplants blooming!Plum tomatoes taking shape…Stark white blooms. The Electrician picked me up some goodies at the farmers Read more…
July 2, 2013
I recently bought a huge thing of corn flour. I needed to use some for a gluten-free recipe and was left with a ton. Since I don’t like things sitting around the pantry too long, I looked into how to use a whole bunch of this Masa flour. I thought Read more…
June 30, 2013
The lurking darkness that crept over me on Sunday afternoons has already been replaced with a light and airy feeling. For this teacher, summer is already in full swing. Brightly colored produce and food plans abound! Speaking of, did you ever see red scallion??I was kind of excited to see Read more…
June 2, 2013
As we begin to tilt towards the sun and sunrise coincides to my morning train, I get to see fantastic colors in the sky. More beautiful things: Golden beets. Broccoli florets are sprouting up in my garden! I’m very excited. Fennel. I’ve never worked with you before. Fennel and citrus Read more…
May 31, 2013
I was so excited to see that Fairway finally had horseradish! I had never even seen the flavorful root before–just glass containers of Gold’s white and purple varieties. The real deal… and rung up mistakenly as the cheaper celeriac. After gazing at it now and again as the week progressed, Read more…
May 6, 2013
I have never baked gluten-free before… but I like baking challenges! I decided to try out both a ‘from scratch’ recipe (from the tried and trusted VCTOTW) and Cherrybrook Kitchen‘s yellow cake mix. On the left, the Cherrybrook Kitchen’s mix. Batter was very sweet (the ingredients list both cane sugar Read more…
Go to: Vegan Cuts I was delighted to get a full-sized Teese heat n’ serve cheese in my April box from Vegan Cuts! I remember the first time I tasted Teese, Chicago Vegan Foods‘ vegan cheese, at the Boston Vegetarian Food Festival in 2008 (see here). It was vegan cheese satisfaction pre-Daiya. Read more…