Meatless Monday

Midsummer’s Garden Vegetable Ratatouille

July 28, 2010
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Is there such a thing as too much zucchini?
Oh yes, there is.
We went away for a week and our garden went crazy. It was scorching hot at home while we were in Panama and the garden responded as if breathing its last breath; it pumped out extra vegetables in a last ditch effort to get all its children off a sinking ship.

So what to do with all this bounty? Well, besides cooking up many of the other garden inspired recipes I have, I like to make a simple and fresh ratatouille. This dish is not only versatile, but freezes well for later when all the fresh vegetables are gone. See the end of the post for some ideas on what to do with extra ratatouille.

The vegetables are cooked in stages in this recipe. I did it this way for two reasons; first because I could not fit everything in my …

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Pesto Macaroni Salad with Tomatoes, Corn and Fresh Mozzarella

June 29, 2010
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My mother and I are a lot alike. People often confuse our voices on the phone, we’ve been known to (independently of one another) buy the same shoes, and we share the same Sicilian temper which flares up on occasion.

But I am not my mother and this is not her justifiably famous macaroni salad. I can’t compete, so I won’t even try. In fact, I still don’t know exactly what she puts in it, so I simply made up my own, and the two salads can stand proudly side by side, as individuals, just as we do.

This salad is a twist on the traditional, adding in some old world flavors and the sweetness of fresh corn so readily available in summer. It’s an easy side salad for a summer BBQ or picnic and makes enough for a crowd.

Tell me, do you have a family recipe which you’ve tweaked or updated?

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Moroccan Garbanzo Bean Stew

May 24, 2010
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Most chefs, like fashion designers, are easily influenced and inspired by those who have gone before them and by the greater world around them. We learn, we adapt, we modify and improve upon the food we eat and even read about. We’re inspired by our environment, our location and even the weather. Basically, like fashion, there is very little “new” in the cooking world unless you are someone like Ferran Adria whipping up a liquid olive in a fit of molecular gastronomy. Cooking is reinterpreting the basics, over and over, in new combinations, to keep it interesting.

When I was looking for ideas for vegan dishes to make during the 21 day cleanse I did a few months ago, I came across dozens of recipes for soups/stews made with garbanzo beans (a.k.a. chickpeas). This recipe is not any one of those in particular, but certainly influenced by many of them. Nor is it “authentic” Moroccan cuisine, but rather inspired …

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Roasted Potato and Leek Soup

March 29, 2010
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While it may technically be spring, I’m well aware that many parts of the country are still buried under snow or at least suffering with chilly temperatures. This recipe for Roasted Potato and Leek Soup should help banish any chill and fill the house with a savory aroma that will be sure to make everyone feel warm and toasty. The roasting of the main vegetables (potatoes, leeks and garlic) add a depth of flavor you just don’t get by simply boiling them.

For more, check out the post…

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Tofu Tacos (a la Kogi BBQ)

February 22, 2010
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I never thought these words would ever come out of my mouth;
“Oh my God, these tofu tacos are so good!”
But that was before the 21 day Cleanse Diet, before I was desperately hungry one night after working late, and before the Kogi BBQ truck entered my world.

For those who are not aware of the gourmet food truck phenomenon which had gripped Los Angeles, the Kogi truck is credited with starting the frenzy about a year ago. Sure, LA had always been home to many traditional taco trucks, but in a stroke of pure genius chef Roy Choi decided to combine the flavors of Korean BBQ and Mexican tacos. When they started with their first truck they brilliantly utilized Twitter to let people know where they were going to be and the lines were legendary. Now they have 4 trucks and it’s easier to get a taco if they happen to be …

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French Green Lentil and Spinach Soup with Cilantro Yogurt

February 15, 2010
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There’s been a movement lately called “Meatless Monday” (it even has a website, http://www.meatlessmonday.com/) where people are making the conscious decision to eat once a week without meat. This tradition goes back to World War 1 when the government urged people to go one day without meat to aid the war effort and it continued during WW2. Today, the goal is “goal is to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”
The website says, “going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.” For me, while I’m on the 21 day cleanse diet, every day is Meatless Monday, at least for the next week.

Many people assume that with a plant-based diet they are not going to …

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