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Showing posts from January, 2014

Easy-Easy Barely Roasted Zucchini & Yellow Squash ♥

Today's extra-easy vegetable side dish recipe: Big chunks of zucchini and yellow squash roasted but just barely, leaving some bite. Weight Watchers Friendly. Low Cal. Low Carb. Gluten Free. Paleo. Not just vegan, "Vegan Done Real". All that good stuff and did I mention yet, really really good, too?
So people, really, it is still January. Enough with the cupcakes! and the cookies! and over-the-top Superbowl party food! Enough! It.Is.Still.January.

And besides, isn't January food, you know, the food that we should eat "most" of the time, our "every day" food? And aren't all the bazillions of sugar-butter-flour combinations we come up with, even the so-called “healthy ones”) aren't these "December" food and "every once in awhile" food?

We each of us make our own food choices but I happen to love the spareness that is January. Doesn't it just feel good? Less food. Less-rich food. Less fussy food. January is a great …

Vegetable Chili with Sweet Potatoes & Chipotle ♥

Today's vegan vegetable chili recipe: A confetti of colorful vegetables warmed with chili spices. Weight Watchers Friendly. Low Cal. Gluten Free. Paleo. Vegetarian. Not just vegan, "Vegan Done Real".
What is it about chili, anyway? My recipe calendar reports that this kitchen has produced eight pots of chili since the weather turned cooler. We've made eggs and oatmeal and salads more often but other than that, if it's a food race, chili wins, hands down.

With a freezer full of meat and more on the way, no surprise, our chilis tend toward meaty affairs. But ever since tasting the Three-Bean Chipotle Chili from The Wolf, a fun little scratch-cooking spot not far from here, my taste buds have longed for another all-vegetable chili, a small bowl for lunch, a spoonful or two on the side of a poached egg in the morning, a small measure spread on a Mexican Pizza (Oaxaca Tlayuda). I've toned the heat back, waaaaay back in fact, but this is a chili that's easy …

Rustic Tomato Basil Soup ♥

Today's vegetable soup recipe: It's Tomato Basil gone all rustic, showing off its pretty red, green and – hey! what's that orange stuff? - colors. Weight Watchers Friendly. Low Cal. Low Carb. Gluten Free. Not just vegan, "Vegan Done Real".
Across the country, lots of people are seeing "white" this weekend. Me, I learned two things, not bad for just coming off the holidays, eh?!

Our new glass-on-two-sides kitchen is a lovely during a snowstorm: warm and cozy inside, so white and windy outside, like being out in the middle of a snowstorm but warm and dry with a cup of hot cocoa in hand. Keep it comin,' Old Man Winter, today was a good day!
Yeah, yeah, I know, the basil came from a pricey plastic package. But even for a committed seasonal cook, to my taste Tomato Basil Soup is a winter soup not a summer soup. Usually, it's blended until smooth but I found the tomatoes and carrots and basil so pretty, I left it in its natural rustic state. What…