One of my favorite things about any holiday meal is the ever present yam dish. When I was a kid growing up my mom would serve them at Thanksgiving baked in a sweet syrup and again at Christmas time mashed with cinnamon and pecans mixed in. I was never really sure if the holiday yam dish was a side item or dessert, so I always enjoyed two servings or more if there were any left over. Continue reading
I was walking through the store today and noticed all the holiday displays were already up, and it is not Thanksgiving yet! No matter what holiday you celebrate; Christmas, Hanukkah, Ramadan or Yule, there is one thing that all of us need in the kitchen – vegetable stock.
You can go to the store and spend $3-4 dollars for a 16 ounce carton of broth that is altered with too much salt, sugar Continue reading
This is one of my favorite culinary “holidays”. Cook something bold and pungent day is the brainchild of Thomas and Ruth Roy (1). Cooking something strong and deliciously stinky is really a great way add pizzazz to a cold and dreary November night. It is also a great way to get your culinary creativity flowing as we roll into the holidays. Continue reading
Almost every plant-based blog, cookbook and YouTube cooking channel has a recipe for tofu scramble – now it’s my turn. Tofu scramble is one of those dishes that is a staple for breakfast in my house, but it doesn’t have to be boring. For this recipe, I used black beans and quinoa to add more protein and substance, then spiced it up with a pinch of cayenne pepper and topped it with salsa to give it a little southwest flair. Continue reading
OK…I am stuck on English food…and loving it. In my previous post I shared a simple British breakfast recipe for Beans on Toast – now its time for a proper dinner. Bangers and mash with onion gravy and mushy peas is a traditional British meal. Bangers are the ‘sausage’ used in the dish and is a term that goes back to WWII. The term “bangers” is attributed to the fact that sausages, made with water in those days, would explode **BANG** under high heat if not cooked carefully. Continue reading