It’s not for a lack of eggs. I raise chickens, I have more eggs then I can use most days. So what drives me to this dish. I especially like sprouted tofu, a lot. It’s not just tofu though. I … Continue reading My Favorite Tofu Scramble
My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others.
Whenever a simple, delicious dish — like this spicy chickpea curry — is placed next to me at the table, it doesn’t just make me happy; I become protective of it in a selfish, rabid dog sort of way.
If I didn’t already have a list of reasons I need lots of herbs in my life, Italian Salsa Verde (green sauce) alone would be enough to convince me. It’s delicious on almost anything. Take my dinner tonight: salsa verde … Continue reading Using Herbs with Abandon
Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head … Continue reading Stems and Seeds
The first time I had Texas caviar I was in Santa Fe. There I think they called it Cowgirl Caviar but that might have been the name of the restaurant. I remember lots of pictures of cowgirls. Maybe the name … Continue reading Texas Caviar
This is a perfect example of vegetarian food that stands on its own. Not much different than falafel which has stood its ground for years. Your could in fact replace the mayonnaise with a yogurt sauce of your liking. Something … Continue reading Smokin’ Black-eyed Sandwich
Street walkers pasta and now poor wretches pasta. Leave it to the Italians to come up with an interesting name for their local eats. This is Sicilian by birth. The pine nuts and currants aren’t traditional but I like what … Continue reading The Poor Wretches Pasta