Archive for the ‘Vegetarian’ Category


Jimmy and I had our inaugural holiday together: Thanksgiving. As a non-US native, I was a little hesitant about the Thanksgiving tradition. When I arrived in the US 16 years ago, I had never seen a full-grown turkey, and suddenly seeing what looked like an overgrown chicken on a table top was shocking, even a little vulgar. However, with it came everything that I could and liked to eat – a rarity for a then-picky eater like me: mashed potatoes, green beans, pecan pie and delicious, almost other-worldly stuffing.

Since then, Thanksgiving has become more to me than a dinner to which I look forward. It’s the cultural holiday all Americans share, the one day that families break bread and come together to be thankful. In a country where people have SO much, it has always felt right to have a holiday where you start the evening devoted to going around a table and saying that you’re grateful for what you have. Christmas has a special magic to it,  but Thanksgiving spurs that warm Christmas spirit. Thank you for all that we have; let’s share the wealth and keep on giving.

To start the holidays with a fresh, almost cleansing start, here’s a recipe of bright red beet soup.

The recipe below was adapted from The Food Network here. IMG_3320

2 tablespoons vegetable oil
1/2 pound white mushrooms, trimmed, wiped clean, and sliced 1/4 inch thick
1 large onion, cut into 1/4-inch dice
5 medium beets
2 medium carrots, peeled and cut across into 1/4-inch rounds
1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
1 1/2 pounds mashing potatoes, peeled and cut into 1/2-inch cubes
1/2 small white cabbage (about 3/4 pound), cored and shredded
3 large cloves garlic, smashed, peeled, and very finely chopped
3 tablespoons tomato paste
1 medium bunch dill, fronds only, coarsely chopped
1/4 cup sugar
1/2 cup cider vinegar
2 tablespoons kosher salt
Freshly ground black pepper, to taste
Coarsely chopped dill
Sour cream
Boiled potatoes, optional

In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes.

Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and, if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.

Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper.

Pass bowls of chopped dill and sour cream at the table.




-two tbsp olive oil
– two chopped onions
– three chopped carrots
– 1.5 pounds of chopped butternut squash (I’m lazy and get precut at the supermarket)
– two chopped potatoes
– three cloves of chopped garlic
– four cups of chicken stock
– one tsp cumin
– one tsp coriander
– one tsp chipotle pepper
– two cups of water

Saute the onions in olive oil for five minutes, then add all other ingredients in a dutch oven. Bring to a low medium  heat and cover for 50 minutes. When you uncover the dutch oven, it should be at a rolling boil. Turn off the heat then use an immersion blender to blend all the ingredients to the consistency you want it. Serve with a  nice toasted sourdough bread.


I’m posting this quickly from my dinner last night, though I recognize I could have done a better job with plating and making it look like something you’d want to try yourself. This was incredible, easy, and healthy, so I’ll definitely be repeating this.

1/4 cup soy sauce
1/4 cup rice vinegar or apple cider vinegar
1/4 cup vegetable oil
3 tbsp hoysin sauce

one diced potato
one diced bell pepper
one chopped cauliflower
one diced onions

2 lbs of chicken thighs
5 tbsp honey

1. To make the vegetables: Preheat the oven to 450 degrees.Mix half of the dressing with all the vegetables, then put dressed vegetables in a baking pan and heat in the oven for 50 minutes.

2. Marinate the chicken in the rest of the dressing, mixed with honey for one hour, then put in a baking tray COVERED IN FOIL. Add it to the preheated oven for 45 minutes.

Et voila.






Two sweet potatoes
one can of black beans
one cup of sliced mushrooms
one cup of carrots
two chopped yellow onions
one tsp salt
one tsp oregano
one tsp cayenne pepper
one cup chopped cilantro
six flour tortillas

Boil the sweet potatoes in a sauce pan of hot water for 25 minutes. The skin should then easily peel off, so that you can mash it or (for the lazy) whiz it through a large food processor.
While the sweet potatoes are boiling, saute the onions, salt and oregano in a pan for 10 minutes, then add the rest of the vegetables. Cover and cook for another 10 minutes. In a large bowl, mix all ingredients together, minus the flour tortilla.

Set the oven to 350 degrees. Arrange the burritos on a greased cookie sheet, cover with foil, and put it in the oven for 25 minutes. Serve with guacamole, sour cream and salsa.


Overnight oatmeal

Posted: October 1, 2014 in Vegetarian
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I have a love-hate relationship with breakfast. I love breakfast food when I’m awake enough to eat it, but I am disinterested by it at 8 am when I’m actually supposed to eat it. In fact, most breakfast food that I love to eat, like oatmeal, makes me even more sleepy at 8 am because of the work and its heat.

This overnight oatmeal is amazing since it cuts down on morning cooking time and it’s a cool version of the regular version. Steps: mix one cup of oatmeal with one 3/4 cup of milk, two tablespoons of greek yogurt, and three tablespoons of agave nectar or maple syrup in an airtight container. Then top with frozen fruit. Have it sit in the fridge overnight and eat the next morning. Breakfast served!


Butternut squash pasta

Posted: September 29, 2014 in pasta, Vegetarian
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IMG_3041 There are a  few websites that will tell you that this recipe is a healthy substitute for mac and cheese, but I’m not going to lie to you. It’s not. For something to call itself a substitute it must make you forget that you’re not eating macaroni and cheese, or for someone to walk in, take a bite and say, “Damn, this is amazing mac and cheese.” While butternut squash is yellow the way fake mac n cheese is, and that yellow stuff is sitting on pasta like ol’ Auntie Annie’s, nothing short of a little bit of stupidity will confuse one for the other. But it’s delicious all the same.

I like this recipe because I can cook it on the stovetop, while I’m on my iphone, participating in a formal conference call from my home (yay, home office!), and have a fancy lunch waiting for me at the end of my meeting. With the new trends around professional standing desk, I can also fool myself into believing that since I’m working (on a conference call), while standing over my stove, I’m practically burning calories while strengthening my calves a la standing desk, er stove, all in time for lunch.

Yummy and you’re welcome.


one box of pre cut butternut squash (1.5 lbs)
one cup of chicken stock (or vegetable stock if you please)
dash of salt
one tsp. curry powder
1/2 tsp nutmeg
one medium sized chopped onion
1/2 lb of mini farfalle (or shelled pasta, whichever pasta has enough texture to hold the butternut sauce nicely)
shredded parmesan to ice the top

Saute the onion in tablespoon of oil for five minutes, then add the rest of the ingredients. Cover until medium-low heat for 15 minutes. Stir in cooked farfalle. Serve hot, with the parmesan cheese melting gooey-ly on top!

eggplant rigatoni

Posted: September 26, 2014 in Italian, pasta, Vegetarian
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Let’s face it: I’ve been lazy. While the cooking continued at a nice, creative pace, the writing stopped, and I ran to eat dinner before I had a chance to snap a photo for the blog (hence this sad excuse for a blog post sans photo). I had to post, though, because I didn’t get this from an online recipe and I was afraid I’d forget the recipe in a month when I wanted the same nutty Italian taste. So here it is. While I don’t have photo to show as proof, take my word for it: it was awesome.

eggplant rigatoni

– 1 large eggplant
– one medium yellow onion
– one red bell pepper
– one 14.5 oz can of tomato sauce
-half cup of ricotta cheese
– one cup toasted walnuts
– half box of small pasta shells
-three cloves of garlic

servings: four generous servings, six moderate servings

– Roast the eggplant, onion, and bell pepper in an oven for 30 minutes at 450 degrees. In the mean time, cook pasta according to package instructions and toast the walnuts.

– When the roasted vegetables are done, toss them in the blender with the walnuts for until pureed smooth.

– In a pan, heat garlic in a bit of oil until lightly yellow, then add the pureed vegetables and can of tomato sauce. Stir until combined, then add the ricotta cheese, and finally the shells.

– Serve hot!