This evening we made a very easy and tasty vegan burger. I’m posting it here to make sure we don’t lose the recipe. It comes from the book Meatless Burgers by Louise Hagler. Quinoa is a remarkable grain that originated in the Andes and was first cultivated as long as 4000 years ago. It is high in protein and also contains calcium, phosphorus, and iron. We eat it often. Continue reading
Pasta flora is a Greek jam tart that can be made with a variety of fruit jams, though our family favorite is apricot. My wife’s grandmother, a Greek native, passed this recipe on to us. Continue reading
This chilled soup is ideal for a summer meal, and a sure way to impress any guest. This is the gazpacho that blew my mind in Madrid when we first visited a few years ago — with a smooth, creamy, velvety consistency, but without any animal-based products at all. The recipe comes from Cook’s Illustrated. While the folks at America’s Test Kitchen often seem to needlessly complicate some standard recipes, this one is well worth the small additional effort to prepare the vegetables. Continue reading
Recently while looking for a new idea for a refreshing but substantial salad to serve for Easter brunch, we found this gem on Allrecipes.com. We liked it so much that we served it two more times within a month. Once we substituted barley for the farro with excellent results. The other time, we replaced the asparagus with fresh steamed green beans, which were delightful. Continue reading
Looking for an easy and healthful lunch for the home or office? This is one of my favorite recipes — and it’s totally vegan. It comes from the January 2008 issue of Martha Stewart’s Everyday Food magazine and was also featured on the Today show. It’s infinitely variable; if you don’t happen to have cauliflower on hand, you can substitute another vegetable that roasts well, like bell peppers, or eggplant, or zucchini, or sliced onion. I like including whole garlic cloves. The arugula is nice, but totally optional. And when I made this dish for lunch today, I substituted quinoa for the couscous, and it works perfectly! Feel free to vary this to your own taste, and enjoy. Continue reading
There is no more addictive snack than this simple do-it-yourself mix of healthy, hearty foods. Granola can be so much better than the stuff you buy at the store. This makes a lovely hostess gift, yogurt-topper, between-meal munchie… the list goes on. Credit for this recipe goes to the Manhattan restaurant Eleven Madison Park, where chef Daniel Humm sends guests off with a half pound of this granola as a parting gift. The recipe was published in the May 2012 issue of Food Network Magazine. I’ve made a couple of minor modifications to my own taste. Continue reading
This past week I had the privilege of accompanying my boss to a breakfast roundtable on Russia hosted by a business association at the St. Regis Hotel. The discussion, with about 30 smart people representing some of America’s biggest corporations, was a stimulating one, and I swear I was paying close attention. But the highlight of the occasion was undoubtedly the food. The meal began with a salad of shredded canteloupe and honeydew. The main course was a superb and unusual eggs Benedict, which impressed me so much that I decided to replicate it at home for Sunday brunch today.
This tower of delight is constructed on a foundation of a toasted English muffin and topped with a layer of smoked salmon, wilted spinach, and a poached egg, drizzled with Hollandaise sauce and sprinkled with snipped chives. I managed it in about 40 minutes and served it with sliced and sautéed polenta left over from last night’s dinner, with a French-press pot of freshly home-roasted coffee on the side. Continue reading