Filed under Stories from our home

The end of a blog……

So there it is. The  date counter on the side of my blog reads 0 days left. The mission is over and the post-mission performance review can begin! Well, a vegetable lover son #2 is not, but after half a year and more than 65 new recipes I can say that while he used to … Continue reading

Chickpea Fritters

This is a fun snack (adapted from the awesome cookbook “Big Vegan”) as long as you actually like chickpeas, ’cause that’s all it tastes like! To begin, you need to combine 1 cup chickpea flour, 1/2 tsp. of salt, 1/2 tsp of cumin, and 3/4 of a cup of hot water. Stir this for a … Continue reading

Cherry Tomato Tart

The secret to making this a doable “weekday” side dish is that the crust is store bought.  I’m sure it would be 100% better with a homemade pie crust, but I can’t muster the strength on an evening where I need to make dinner but then not eat it and leave to teach night school. … 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

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

Parsnip Fries

To make these fries, first preheat your oven to 450 °F. Then peel 8-10 parsnips and cut them into fries. Place your fries on a baking sheet and toss them with 1.5 tbsp. of safflower oil, 1/4 tsp. of sage, and some sea salt. Roast for 20 minutes or until they are tender. Be sure to … Continue reading

Maple Glazed Acorn Squash

This recipe is so sweet I had to make up a new category-veggie desserts! To start, preheat your oven to 350 °C. Then core and remove the seeds of  1 acorn squash. I think it is easiest just to slice the squash crosswise into 1 inch slices.  Next, place them on a baking dish and bake … Continue reading

Potato Waffles

This idea comes from a  Huffington Post food slide. Their slide looked much better than my final result but was a little skimpy on the details. This was probably because much of this recipe depends on your waffle maker. In any case, here’s what I did. Shred 4 medium-sized yellow potatoes (this made two large waffles) … Continue reading