Red Bean Rundown

When my skin is hungry for sunshine and my ears are craving that island lilt and sing and my bones long for home, only certain things satisfy.  Some of those things can be purchased at inflated cost…(yes, $2.99/lb guavas, I’m looking at you).  Others are a little more accessible.  This Red Bean Rundown fits into…

Easy Green Lentil Curry

Green lentils hit the spot.  They cook quickly, are inexpensive, they don’t need to be presoaked, and they are rich in iron, protein, and fibre. As you can see, despite their name, and the slight pale green hue they have when raw, they cook up to a reassuring dinnertime brown. This recipe is quick, simple, and…

Crispy Smashed Potatoes

I love potatoes.  I love crispy.  I love simple. This recipe is cheater’s route roasted potatoes,a a sorta healthy-ish version of french fries.  If you’re like me, baked versions of usually fried foods is cause for skepticism.  Don’t doubt.  Give them a try. The concept is simple: boil potatoes, oil potatoes, roast potatoes.  As usual,…

Almond French Toast Sticks

Here’s my dirty food blogger secret:  every six or seven days, I get grumpy. Not with blogging.  Not with eating.  Not even with cooking.  With planning.  What to make?  Do I have the necessary ingredients on hand?  How long will it take?  Will all diners be present at the time when I plan to serve it? …

Turnips: the unsung garden hero

I love summer. All winter, I scowl at the paltry selection of flaccid grocery store root vegetables, exhausted by their long journeys from China or Mexico and collapsed on the shelf in a jumbled heap.  In summer, when fresh veggies are in season and our garden is at its best, I bask in the pleasure…

Oven-Fried Tofu

Every once in a while, I hear someone making an adorable comment as they enjoy or remember a tasty vegan dish or meal.  “It’s so good, you wouldn’t even think it’s vegan” or “I don’t know how they make it taste so good.” Um.  Really?  It’s not hard.  The ‘secret’ to tasty vegan food is…

Spicy Peanut Quinoa

When my big sister went off to university in the UK, she came back bearing new knowledge.  Something to do with medicine.  More importantly, though, she returned to the islands enriched with tidings of new good things to eat, including a Ghanaian peanut stew.  Spicy, creamy, tomato-y, hot and lush, on fire from ginger and…

Roasted Red Pepper Pizza

I’m an excited girl.  Here’s why: Yup.  I made pizza.  100% from scratch. Well, I didn’t mill the flour myself, and I used Daiya, not a homemade ‘cheese’ or similar topping, but the dough and that tasty bright red sauce?  All me, baby. Breadbaking hasn’t been my strong suit since moving to the cold, distant…

Chickpea Fava Tofu

One of the humbling things about Google is its ability to remind you that there is truly nothing new under the sun.  Take me and my mind-blowing musings on tofu. Backtrack a little bit to a reflection on the magical world of legumes.  Along with your run of the mill kidney, navy, black, and garbanzo…

Fresh Fava Beans

In my mind, beans and peas exist in two categories.  You’ve got your eat-em-fresh-ers: snow peas, snap peas, shelling peas, and all the wonderful varieties of summer beans, from green string to cool purple varieties.  Then you’ve got your soakers: the dry legumes you pick up from the bulk section of the foodstore: kidney beans,…

Never too old…

You’re never too old for a new perspective.  Take me and radishes. I’ve always been emotionally neutral about radishes.  I think you can guess why. As a child, they felt like a trick.  Bright pink, juicy and crisp, quickly giving way to an irritating pungeny and quickfading, heat.  And despite looking like delicious, misshapen fairy…

Curried Tofu Bites

What to do with tofu? It’s one of the most common questions that arises when faced with a block of soybean curd.  Many a person has told me (sadly) “I don’ t like tofu”, usually followed up with such explanations as “It tastes bland” and “I don’t like the texture.” This is kind of like…