Tag Archives: vegetarian entree

Vegetable Stock

Your own stock outshines any commercial stock in terms of  the energy it imparts and the pleasure it delivers. Why’s that? Really ponder the indignities that one carrot would encounter going thru a commercial size factory to be spewed out as product with a shelf-life of more than 18 months. As commercially prepared foods are in a vastly different league than home cooking, use them sparingly. To enhance the nutrition and flavor of savory dishes, use stock rather than water. You can collect and store clean veggie trimmings… Continue Reading

Fermented Cranberry Relish

Fermentation is the secret to this fresh sweet and sour cranberry relish. If you haven’t yet made a cultured food, let this foolproof recipe be your gateway to tangible kitchen magic. Yes, you can effortlessly transform the flavor and healthfulness of basic ingredients into a superior product. I delight in the simplicity of this recipe and most often make it with just three ingredients. But I also enjoy embellishing it with ginger or other spices and by adding up to 1 cup chopped pecans or walnuts. The just… Continue Reading

Buckwheat Crepes—Gluten and Dairy Free

For a thin but robustly flavored crepe, buckwheat has no peer. And talk about versatility! As an entrée or a sweet you can enjoy these tender flatbreads for breakfast, lunch or dinner, and they’re great in a packed lunch. For a savory dish, roll or fold in a filling such as sautéed kale and spinach or ham and mushrooms; for desert simply drizzle with honey or add a sweet filling such as rhubarb and strawberries or caramelized nectarines. If you’re packing crepes for lunch, pack the filling separately… Continue Reading

Kasha Tabouli

For a refreshing—and gluten free—tabouli, substitute either kasha or quinoa for the more traditional bulgur. Kasha will yield the most substantial, hearty and robustly flavored grain salad. Whereas milder-flavored quinoa will best mimic bulgur in terms of texture. Either grain makes a first class tabouli. Serves 4 2 cups boiling stock or water 1 cup kasha (or quinoa) 1 clove garlic, chopped ½ teaspoon sea salt 2 Roma tomatoes, seeded and diced 2 cucumbers, peeled, seeded and chopped 5 green scallions, chopped ½ cup extra virgin olive oil… Continue Reading

May Day Stew

If you think that stew is strictly a cold-weather dish, surprise yourself otherwise! This gorgeous spring stew uses tender veggies at their flavor peak. The ’taters and turnips become earthy-sweet, and the colorful green asparagus and peas become brighter. This winsome dish is a light and satisfying first course. This recipe makes perfect use of a pasta pot with a strainer insert: It enables cooking in—and removing each vegetable from—the insert. Or cook the vegetables in a large pot and remove them with a slotted spoon or a… Continue Reading

Kamut Pizza

Accompanying article: Spelt and Kamut   (makes 1 14-inch pizza) Kamut bread has a buttery flavor and a chewy texture making it ideal for pizza crusts, dinner rolls and stuffed breads. 2 teaspoons active dry yeast 1 ½ cups warm water (100 to 110 degrees) 4 ¼ cups kamut flour, plus extra for kneading Extra-virgin olive oil 1 ½ teaspoons sea salt 1 cup tomato pizza sauce 4 ounces fresh mozzarella, diced into small cubes 10 basil leaves, torn into small pieces Combine yeast and warm water in… Continue Reading

Red Lentil Dal

For the best possible curry, use whole cumin and mustard seeds and saute them just prior to use. While ready-made curry spice blends are convenient, they were ground who knows how long ago? They’re stale, denatured and have compromised flavor. It takes but a few minutes more to use whole spices. Give it a try just once and odds are you’ll toss your ground curry blends. The secret is to first saute the whole spices, then the onion and then any ground spices. This way, the ground spices… Continue Reading

Chickpea Salad and Lime Dressing

Vegetarian salad with a bright, lime flavor. 1 can (15 ounces) or 1 ½ cups cooked chickpeas, rinsed and drained 1 carrot, cut into matchsticks 1 stalk celery, chopped ½ cup diced green pepper 3 scallions, chopped ¼ cup cilantro or parsley, chopped Dressing: 1 teaspoon cumin seeds ¼ cup fresh-squeezed limejuice 3 tablespoons extra virgin olive oil ½ teaspoon sea salt ¼ teaspoon chile powder Freshly ground pepper to taste Place the cumin in a small skillet and toast over high heat for 2 minutes or just… Continue Reading

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©2015 Rebecca Wood