Archive for the ‘Mains’ Category

  I was inspired to develop a creative mac & cheese recipe because the local cookbook store, Omnivore Books (how lucky am I, by the way, to be living in a place where there are such things!), was hosting a mac & cheese contest this past weekend. I wanted to take the recipe in a […]


vegan borscht

23Feb14

I love borscht! I love beets. I love carrots and celery. I love soup. Borscht was made for me! It is a healthy, filling soup that satisfies. The version I developed here is a kind of hybrid between a traditional borscht and a sweet-and-sour cabbage soup. I crave the tang of the vinegar and the […]


vegan bolognese

09Feb14

I have been making a version of this hearty spaghetti sauce for years. The classic combination of celery, carrot and onion (mirepoix) adds a robustness to the flavor of the sauce that might otherwise be missing without meat or cheese. I chop the celery, carrot and onion using the bruniose technique of dicing the vegetables into […]


Tis the season for tons of surplus zucchini and squash. In an effort to tackle this challenge (in service of my friends’ beautiful garden) and make a quick and satisfying lunch, I developed this recipe as a riff on eggplant parmesan. Finding soft rolls is important. Be sure to eat this dish soon because the […]


I have developed a theory that all the world’s most popular foods successfully blend ingredients from multiple major food and flavor groups. If you think about pizza and burritos as examples, they both meet this standard. Both incorporate vegetables, a protein, grains, and some source of fat. Both have strong flavors: pizza has more of […]


I was recently reading this month’s Cook’s Illustrated which featured a recipe for turkey burgers and potato rolls. I got inspired. I used techniques from both the turkey burger recipe as well as Cook’s recipe for veggie patties to create this version. I used vegetable broth, soy sauce, onions, tomato paste, and spices to boost the umami […]


I have been making this salad since high school! It is a great summer salad to go with dinner or, if you had a protein, it can make a great entrée. I like to add baked tofu. There is nothing super remarkable about this combination of ingredients, except that the mint really makes this otherwise […]