I have been making this recipe from Cafe Flora for years, and have adapted it to create a firmer texture than the original. It is a great vegan and gluten free appetizer to add to any holiday spread. I like to serve it garnished with merlot salt and edible flowers for a more interesting presentation.
Continue reading Lentil-Pecan Pate
No-Recipe, Clean Out the Fridge Minestrone
Minestrone is a staple in my house, it’s healthy, loaded with vegetables, and hearty. It’s a great way to use up whatever vegetables you have in your crisper, and the rest of the ingredients are things that you probably already have on hand in your pantry.
I don’t have a “recipe” for minestrone, I make it with what I have on hand. The key to great minestrone is starting with aromatics, then adding a combination of vegetables, beans and starch (optional). You can finish the soup with a little olive oil, fresh herbs, cheese or croutons. Serve with a salad or crusty bread (or both) – and you have a healthy and satisfying meal.
Continue reading No-Recipe, Clean Out the Fridge Minestrone
Chicken and Mushroom Clay Pot
A few months ago I was in Dallas and I ate at a hole-in-the-wall Vietnamese restaurant that was amazing. They specialized in clay pots, or one pot meals cooked in a clay pot with a lid. I had an amazing clay pot with glass noodles and it prompted me to go out and buy some clay pots and start experimenting. I found some clay pots at World Market and when I got them home and started researching recipes, I realized that they are often used on the stovetop (I assumed they meant exclusively for the oven). Unfortunately, I don’t have a gas range, so I wasn’t even sure that I would be able to use them. However, after some research and experimentation, I have come up with clay pot recipe that is cooked entirely in the oven.
