sooo i made some cabbage rolls. they were GOOD. also i’d never actually eaten a cabbage roll so i can’t speak for the authenticity, but they were GOOD. just eat them alright? excuse these sort of gross photos of not gross foods. another plus: this recipe calls for small quantities of red wine which means that you’ll have to buy a bottle but then have 3/4 of a full bottle of wine kicking around. CABBAGE […]
I decided to jump on this cabbage/greens as a taco-shell craze, and it’s delicious! also i made my new favourite filling ever, ohhh man if you like mushrooms i recommend you make this filling. i’ve had it bouncing around in my head for a while now and boy am i glad i made it. MUSHROOM WALNUT FILLING oil 10 crimini mushrooms, chopped fine (pulse in a food processor) 1/3 c. walnuts 2 tsp chili powder […]
salad rolls are a really good versatile summer snack (or meal, or side). think of this recipe as a guide and use whatever vegetables and fillings sound good to you, cut thin or shredded. also these travel well for a picnic or the beach if you can get the sand off your hands. DELICIOUS SALAD ROLLS rice paper wrappers fresh basil (and cilantro! i only omit this because i was cooking for a cilantro hater) […]
this meal started with cornbread and then i worked my way backwards and planned the rest around it. it was loosely based on this BBQ tempeh dish we had in Hawaii at Peace Cafe. It is delicious, summery and filling! CORNBREAD For the cornbread, I used this recipe from PPK. I used half the amount of maple syrup, added 1/2 c. corn niblets and some fresh cracked black pepper. Also i baked it in a skillet. […]
so it is figtime in vancouver, bigtime figtime. there are tons of overgrown fig trees all over the city (hanging over fences into alleys where they are fair game) and i am eating them all. my friend and i went out to find them and came home with THE MOST. so what to do with figs? anything. we cut up the super ripe ones and mixed them with almond yogurt and toasted nuts for dessert. IF YOU […]
go eat a food 