Julia Child’s Soupe au Pistou (Pesto Soup)
Below is a recipe of Julia Child’s Soupe au Pistou, or Pesto Soup. It’s a simple vegetarian soup with the divine taste because of the “Pistou,” not exactly like the Italian “Pesto,” because of parmesan cheese as an ingredient. I used Thai Basil instead of Italian basil, as the mild bitterness of Thai basil gave it a stronger taste. I…
Kale Chips – finally a recipe that works!
I’ve tried several recipes for kale chips that just didn’t work. This time, I happened to have some kale in the fridge that wasn’t going to make it too much longer. I was baking chicken and turkey cutlets, so I thought I might a well put the kale in the oven, side by side. I…
Portobello Burger or Salad with Spicy Mustard Dressing
On this 4th of July, when burgers are king, try portobellos instead – or in addition! This recipe come to us courtesy of my sister-in-law Amy, adapted from “Veganomicon – The Ultimate Vegan Cookbook” by Isa Chandra Moskowitz and Terry Hope Romero. It was meant to be prepared in the oven, but I tried it…
Asian Kale Slaw with Ginger Peanut Dressing
Here’s a moist but crunchy salad, inspired by my trip to Vietnam, but actually provided by Jennifer Segal on her great website Once Upon A Chef. I made it for a dinner club event a few weeks ago and everyone loved it. Since I was supposed to make a side dish, I kept the amount of…
Smashed Peas with Fresh Mint
If you’ve ever planted mint, you know that it needs to be in a planter of its own, not in a bed with other plants. It grows well so abundantly that it takes over everything else! So if you’re looking to use mint, try this recipe! Lady Docs had a fundraiser this weekend for a wonderful…
Black bean, corn and tomato salad
For our recent health fair, I wanted to show that I could make a simple refreshing bean and veggie salad by just opening a few cans from Costco, but of course I can never leave well enough alone. I’m fine using their canned tomatoes in chili, but when you get the full taste in a…
Pumpkin Crunch
The impetus behind this recipe was to provide an easy-to-serve healthy snack at Lady Docs’ first health fair this weekend. It is adapted from the Canyon Ranch cookbood, Nourish. In addition to this, we also served a black bean, corn and tomato salad, as well as Dr. Aruna Nathan’s roasted lentils and a separate lentil salad….
Lentil and Vegetable Salad
Lentils are my new favorite protein source – a great component of a plant-based diet. They are very filling, with lots of folate and iron, and naturally gluten-free. Lentils are very versatile, they can be eaten alone, on a salad, or in soups or stews. This recipe is the equivalent of my end-of-the-week stir fry…
Peaches and Green
I must start by saying that I am NOT a fan of green shakes! I had a few bitter awful ones years ago and have avoided them ever since. HOWEVER, my blender finally died from my ice-crushing activities for chocolate peanut butter smoothies, banana berry yogurt smoothies, and the like. With my new Torrent Blender by…
Zucchini Spaghetti with Eggplant, Tomatoes and Basil
Adapted from epicurious: http://www.epicurious.com/recipes/food/views/zucchini-noodles-with-eggplant-and-tomatoes This summery play on ratatouille includes a bright mix of zucchini and summer squash turned into “noodles” along with quick pan-seared cherry tomatoes and eggplant. The lemon dressing for this really brightens up the ‘vegetti’. Alternatively, a red sauce of your preference would probably do well, and save you time. When…