Posted in October 2012

Crispy Dragon Scales and Brains

It’s Halloween and time for some spooky fun! This recipe is adapted from dear old Martha Stewart. She, of course, did not call them dragon scales. To make these dragon scales you’ll need about 1 pound of Brussels sprouts. Trim the bottoms and separate the leaves to make your scales. This takes some time, but … Continue reading

Purple Kale with Cranberries and Pine Nuts

Our local fruit and vegetable store had the most glorious purple kale on sale this week. So I just had to use it. To make this dish, remove the leaves of 1 bunch of purple kale from the tough (inedible) stalks. Wash the leaves and then steam them in a steaming basket for 6-8 minutes. … Continue reading

Homemade Potato Chips

Well, since the onion rings didn’t cut it, the next obvious choice was to try potato chips. For this super simple snack just take 3 russets potatoes. Wash them and then slice them as thin as humanly possible. I didn’t peel them, but if you like your chips naked go ahead. Pat dry the slices … Continue reading

Onion Rings

This recipe comes from the amazing vegan blog Oh She Glows.  These onion rings turned out pretty yummy, which says something because I am not an onion lover. In fact, I never use onions in my cooking, but who can resist an onion ring? To begin preheat your oven to 425°c and line a baking … Continue reading

Yam and Rapini Soup

I had a wisdom tooth removed this week and so it’s been all soups for me. This is a new one I tried and it was quite good. I got the idea for adding yams to soups from good old Martha Stewart. Start by heating 4 cups of vegetable stock in your soup pot. To this add … Continue reading

Baked Japanese Eggplant

With the weather cooling down considerably I wanted a dish to remind us of summer. This does just the trick. Start by preheating the oven to 375 °C. Next take 4 Japanese eggplants, cut them lengthwise, and arrange them in a baking dish. Brush a little olive oil ( just enough to coat) over each eggplant and … Continue reading

Mac and No Cheese

So I don’t think this dish is likely to fool any die hard mac n’cheese fans, but it is a fun way to use squash! To make the sauce, take  1 medium sized butternut squash; peel and cube it into small chunks. Preheat the oven to 375 °F and  put your squash pieces on a baking dish. To … Continue reading