Happy Saturday!
Looking forward to a fun weekend? How was your week? This past week has been rather cloudy and dreary around here, no matter though because I got to spend a fun afternoon earlier this week at a gift exchange party, and a cheerful afternoon yesterday with my good friends Devi, Del and Rose. What a fun afternoon seeing my dear friends turned out to be! Continue reading Holiday Lunch with Devi, Del & Rose
It’s December and the holiday season is upon us. You know what that means? Parties and gatherings of all sorts. Holiday parties at work, at school, with friends, with family, with neighbors, it’s the one time of the year that I think at least for me I get to see everyone I know all crammed into just four weeks. Continue reading Pink Elephant Holiday Lunch 2019
Soft crumbly almond orange bars are a flourless almond torte/brownie like dessert made with all the goodness of crushed almonds. I got the idea for this almond bar when I was making a Spanish almond cake called Tarta de Santiago—Galicia. The almond cake was wonderfully fluffy and light but it took 6 eggs to make it that way and I thought let me try and make a version with just 2 eggs and alter the recipe a bit. Here I was trying to figure out if anyone would like this almond bar like cake when a funny thing happened; the family started trying it and absolutely loved it! Continue reading Almond Orange Bars
A vegan soup made with loki squash and leeks that are cooked together with coconut milk makes for a delicious creamy squash soup perfect for a low-key Sunday soup day. Loki also called dhoodhi is and Indian vegetable found in the squash family and can usually be bought at any Indian grocery store. It looks like a big fat long pale green colored zucchini. Just like zucchini it takes on whatever flavoring you add to it and is a very light vegetable as well. In this soup if you can’t find loki, you can easily substitute loki for zucchini or any type of squash you like. Continue reading Leek and Loki Coconut Milk Soup
Happy Friday! I hope you are having a good week!
Today I would like to share a few photos I took of flowers that are still blooming and brightening up my December garden. Despite the dip in temperatures and all the stormy rain we have had recently my little kitchen patio is looking lovely as ever. Continue reading Friday Flowers
There is something truly comforting about a good bowl of warm pasta all tomatoey and cheesy that just screams comfort food. How then can one take a feel good pasta and make it veggie healthy as well? Add in finely cut vegetables and bake with some gooey cheese and no one will ever know that the pasta is loaded with good for you vegetables. This pasta is packed with eggplant and fennel but you could easily try this recipe with any of your favorite vegetables like bell peppers, mushrooms, cauliflower, and zucchini just to give you a few ideas. Really an easy and delicious pasta bake this is and I can’t wait to share the recipe with you! Continue reading Eggplant Fennel Pasta Bake
Happy Tuesday! How was your Thanksgiving weekend? I hope you got to relax a bit and also had a chance to do some holiday shopping. We had a lovely Thanksgiving weekend. After a festive and relaxing Thanksgiving day dinner we headed out an hour and half away to the seaside towns of Monterey and Carmel. Continue reading Weekend in Monterey & Carmel Valley Wine Trail
Happy Saturday! I hope you had a great Thanksgiving! Ours was busy cooking all day until dinner time at which time we had friends join us on this very special holiday. Being vegetarian coming up with a Thanksgiving dinner tends to be tough for me as we don’t do the usual turkey, gravy, mashed potatoes, or cranberry sauce. However if one is willing to venture away from the traditional Thanksgiving faire there is no shortage of vegetarian options for a delicious and festive Thanksgiving dinner. Continue reading Thanksgiving 2019 Vegetarian Dinner with Family and Friends
I know I know, I’m so late to using spaghetti squash as angel hair pasta substitute bandwagon. My eldest daughter has been telling me for years “Mom, you have to try spaghetti squash instead of pasta, it’s so good! It’s part of the Whole30 plan.” But honestly I just couldn’t do it! I would tell her “I only have pasta maybe twice a month, and when I crave pasta I want pasta! Not a veggie substitute.” As you can see I’ve known about spaghetti squash for a long time, but just couldn’t bring myself to make it as a pasta substitute. So yeah, I was a holdout. Continue reading Spaghetti Squash with Marinara Sauce
Looking for an easy, delicious and healthy snack that kids and adults will devour this season? Try making these delicata squash roasted with olive oil, salt and pepper. When roasted on high temperature the delicata squash gets all soft with crispy edges, and the best part is that the skin and flesh all of it can be eaten! Sweet, soft, salty, crunchy, these squash “chips” are outstanding. Continue reading Roasted Delicata Squash
