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Today I made Lemon Rice and Peas from May All Be Fed. Last night I had leftover cooked brown rice, so it only took a few minutes to toss it together with Indian spices, frozen peas, cashews, low-sodium tamari and fresh lemon juice. I also threw in some garbanzo beans I had in the fridge. [...]

After dinner last night I sliced a carnival squash into wedges and steam-baked it in the oven (fill the bottom of the baking dish with water, cover with foil, and bake until the squash tender, about 30 minutes). I let it cool slightly, then put it away in the refrigerator. In the morning it only [...]

Ingredients Serves 6-8 1 head garlic 1 can (16 oz) garbanzo beans 1 Tablespoon garbanzo bean liquid 1 Tablespoon tahini 1 Tablespoon lemon juice extra virgin olive oil salt cayenne pepper Rating: 5 out of 5 stars Directions roast the garlic preheat oven to 400 degrees cut the top 1/4″ off the head of garlic, [...]

Ingredients Serves 4 2 Hass Avocados 1 small onion 1 plum tomato 1 serrano chili 1 lime fresh cilantro salt Rating: 5 out of 5 stars Directions chop onions (you’ll want approximately 1/2 cup) chop tomato and gently squeeze out excess liquid (you’ll want approximately 1/4 cup) cut serrano chili length wise, remove seeds and finely [...]

Another photograph from the United States section of my new book, this one inspired by New England: New England Chowder and Fish Crackers. I love a warm bowl of chowder on a cold fall day, but I don’t like the heaviness of most cream-based soups. I wanted my recipe to be healthy and light, so [...]

My lunches were either boring or repeats most of this week, so I didn’t take any pictures until today: green salad with tomatoes, cucumbers, kalamata olives and olive oil-vinegar dressing, hummus, pita chips, and a wedge of pomegranate. The shmoo and I like sharing a pomegranate when they’re in season. We lay out plastic on [...]

Ingredients Makes about 18-20 1 large potato 1/4 cup frozen peas 1 Tablespoon currants 1 Tablespoon chopped fresh cilantro 1 Tablespoon lemon juice 1/2 Tablespoon soy sauce 1/2 teaspoon ground cumin 1/2 teaspoon chilli powder 1/8 teaspoon cinnamon 2 sheets frozen puff pastry, thawed oil Rating: 3.5 out of 5 stars Directions cut potato into [...]

…how do I know? Because her curry tells me so! My mom has been watching the shmoo for me in the afternoons when he gets home from school. Last night when I went to pick him up Mom insisted I take home a big bowl of yummy cauliflower, potato, and chickpea curry she had just [...]

Quite a few of you have noticed that my Magical Loaf Studio has been down all summer. Good news finally! I moved my website to a new hosting service, got a little technical help (thank you, Greg), and the studio is up and running again! For those of you who haven’t used it yet, the [...]

Indonesia — land of tempeh! For those of you not familiar, tempeh is made by cooking and fermenting whole soybeans until they form a solid cake that can be sliced and steamed or fried; it has a nutty, mushroomy flavor and a firm texture. Nutritionally, tempeh has more bioavailable protein than tofu or plain cooked [...]