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Kasha Pilaf with Dates, Pistachios and Baharat – Recipe

Kasha Pilaf with Baharat, Dates and Pistachios

I originally made this pilaf to stuff in cabbage rolls, inspired by this lovely post from Give Recipe. My version of the stuffed cabbage was good, but the sauce I came up with didn’t knock it out of the park for me. The pilaf, on the other hand, I just loved. I made way too …

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Quick Marinated Feta with Orange, Mint and Aleppo Pepper – Recipe

Quick Marinated Feta

Here’s about as easy an appetizer as you could want for a Middle Eastern or Mediterranean meal or cocktail party spread.  We’ll just make a quick marinade of good olive oil with garlic, Aleppo pepper, orange zest and fresh mint, pour it over the top of a block of feta cheese and serve it forth …

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Cream of Stinging Nettle Soup – A Guest Post From Laura of Hip Pressure Cooking

Stinging nettle soup made in the pressure cooker

Introduction to Pressure Cooking

Pressure cookers considerably shorten the cooking time of just about anything – including soups!

A pressure cooker is a normal high-quality stainless steel pan with a fancy top which seals shut at the beginning of cooking and traps vapor inside allowing the pressure to build and internal temperature to rise higher than what …

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Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika – Recipe

Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika

Brussels sprouts are oddly fashionable these past couple of years. They have two things going for them:

Underdog status. A lot of people hated them because they were boiled to death for much of the 20th century.
But they are actually delicious when prepared well.

Now we’ve caught on that they are wonderful when pan-fried, deep-fried, broiled, roasted or …

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Pan-Seared Pressed Tofu with Apples and Champagne Vinaigrette – Recipe

Seared Tofu and Apples with Champagne Vinaigrette

I stopped by Northwest Tofu the other day and came home with their beautiful pressed tofu, along with regular tofu (still warm) and fresh yuba. Casting about for a lunch I could throw together in just minutes, I tossed the pressed tofu in my skillet and rummaged around in the fridge to see what would could join the …

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Crispy Yuba (Tofu Skin) Rolls – Recipe

Crispy Yuba Rolls

Yuba is a thin skin of tofu that is a byproduct of making soymilk. It is pulled in sheets off the top of the pot of boiling soymilk, much like the skin that forms on a pot of simmering cow’s milk. It can be made at home, but I’ve never tried. I buy mine from …

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Taylor Clark’s Slate.com on Being a Vegetarian

Do you ever read an article and have this weird feeling like the author is channeling you? Or rather channeling a version of you that writes words together real good like?

That’s how I felt about Taylor Clark’s hilarious essay on Slate explaining vegetarians to omnivores. He captures exactly my definition of being vegetarian …

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