Tomato Red Lentil Curry Soup

Indian Lunch of Red Lentil Curry Soup, Mango Chutney, and Salad with Roasted Curried Cauliflower

Oh my! I have never cooked with curry leaves before today. I have found a new spice that I am IN LOVE with (don’t tell my husband!). So fragrant and warm smelling, this soup is like a bite of Indian Continue reading

Tomato Cauliflower Stew

Bowl of Hearty Tomato & Cauliflower Stew

The sweetness of tomatoes, combined with the heartiness of cauliflower creates a hearty vegetable stew. This fall has been so unbelievable warm, that I’m still bringing in tomatoes! Quite unusual here in Buffalo for the end of October. The vibrant Continue reading

Garden Fresh Tofu Scramble

Italian Tofu Scramble On Top of Toast

This dish is a nice alternative to cholesterol-rich eggs. Tofu scrambles give the same flavor and consistency of scrambled eggs, but without the cholesterol or fat.  Tofu is a great source of plant-based protein, as well as being a great Continue reading

Miso Lentil Salad With Roasted Root Vegetables

Miso Lentil Salad and Roasted Root Veggies

This recipe came to me as a task assignment for a plant-based cooking course I’m taking ( ┬áThe assignment was: create something with a starchy vegetable and some greens. I had just harvested a bin of carrots, beets, kale, and Continue reading

Sesame Eggplant Salsa

Sesame Eggplant Dip

Getting ready for a weekend celebration or the big game Sunday? This is a great recipe that uses in-season eggplant and makes your mouth sing! We used scallions and tomatoes from the garden, along with fresh local garlic, ginger (unfortunately Continue reading