This hearty parmesan eggplant bake is quick enough for a weeknight supper, oozing enough with cheese for the kids to accept the eggplant underneath… and delicious enough to be at extreme risk of being eaten before the photo shoot is done… gulp!
Did you ever notice I don’t post too many main dish recipes? Yeah, there’s a reason for that. For one, despite the best of my Meal Planning 101 intentions, dinner planning still usually begins at 4pm with me…
These spicy tofu wraps with citrus tahini dressing just might be the solution to all your lunchtime woes…
Lunch is sometimes a problem, do you get me? Like, breakfast is a no-brainer (good thing at 5:45am!) and dinner… well, I usually have some idea of what I’m going to cook. But lunch… it’s usually the meal where I wind up standing in front of the open fridge and just hoping for inspiration. Anybody relate?…
After returning from KL earlier in the week, I couldn’t get Indian food off my mind. I think I told you in my last post that I didn’t get enough… so I just had to make my own when I came back!
I’ve been making this chana masala almost every week for awhile now, and we haven’t gotten tired of it yet. I adapted it from my beloved “Oh She Glows” cookbook by Angela Liddon. Angela is an amazing young entrepreneur in the world of vegan cuisine, and if you haven’t checked her out, you should.
Of course I made a few tweaks to the recipe, because I can’t leave any recipe alone, even my own. …
This evening I channeled my mother by walking into my kitchen at 5:15pm without any idea what I was going to make for dinner. I opened the refrigerator door and stood perusing its Tupperwared contents, seeking inspiration. A few chunks of leftover roasted pumpkin… no. Newly made coconut kefir… good, but no. Half a box of barely-good-the-first-time leftover Vietnamese from the weekend… definitely not.
But then I spotted a big zucchini, some (relatively) fresh homemade pesto and cooked quinoa,…
Looks a bit like steak, hey??
I’ll be honest, I wait as long as possible before going to the grocery store after I arrive back home to Manila. It’s just not a pleasure like it is in the U.S. You ex-pats know what I’m talking about… Luckily for me, I normally keep enough food in my pantry to sustain us through at least 4 typhoons and 18 minor power outages. Therefore, it’s been fairly easy to raid the cupboards to see what “main dish” I can whip up to go along with all those fruits and veggies I purchase at the local market every Saturday (where it is a pleasure to shop!)
This time, it was seitan… often called “wheat meat”… It’s vegetarian protein made from vital wheat gluten. …
Do you ever have food nostalgia from what you ate on vacation? I do.
I sigh over all those US raspberries… blueberries… cherries… Haas avocados… Ezekiel brand English muffins… tempeh…
WHOA… hold the phone… what the heck is TEMPEH?? I know, right?? I ate it for the first time about 2 years ago, and was put off of it for about a year. Tempeh is made from cooked & slightly fermented soybeans, and pressed into a cake or patty. It’s firmer in texture than tofu and has a nutty (and slightly fermented) flavour. (Maybe this is what put me off the first time… that flavour… I didn’t marinate it at all and you really should.) But once it’s properly marinated, it’s delicious, and I’d say kind of addictive….
One of the difficult things about food blogging is that sometimes I make a super-fantastic dish like this roasted eggplant & zucchini casserole… but it’s 6pm, dark outside and my family is clamouring for dinner. And then look what happens to it…
I never intended to blog this casserole; in fact, it’s a brand new recipe. But it was sooooo good (and so easy!) I wanted you to have it pronto! So if you’ll take the already-dug-into pictures as a sign of how much we enjoyed it, then we’re in business….
My Ma used to make “salmon patties” when I was a kid, and the whole family loved them. You couldn’t help it… they were crunchy, mild in flavour, and Ma always served ketchup alongside in the cutest little pewter pitcher with a lid you could flip up and down with your thumb. I ate more just so I could use the ketchup pitcher. I know why she loved them- there were only 3 ingredients (canned salmon, saltine crackers, and egg) that she had on hand all the time. Plus, they could be whipped up in less time than it took for me and my brother to watch a Star Trek rerun on TV….
I’ve come to the conclusion that Americans must measure temperature in Fahrenheit just to be able to relate to this side of the world when we talk about the weather this time of year. For example:
Me: It’s soooo hot here… it was 36 this afternoon and with the humidity it felt like 42!
My Pa: I know what you mean… it was 36 here this morning too… but it’s supposed to get up to 42 later on today and melt all the snow we just got.
We both felt better somehow… I think!…
The reason I adore burgers has never been the meat, even when I did eat meat. Back then, the smaller the patty, the better, so I could pile more condiments on top. Getting too much ground beef in one bite was not a good thing for me… I think I was always destined to be vegetarian!
So when I went “veg” it was easy to love burgers made from the condiments themselves, know what I mean? The flavour agents… onions, mustard, ketchup, tomatoes, avocado, salsa……