Category Archives: Vegetarian

Ra-ta-tat-touille

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One of the most nostalgic food scents for me is onion frying in olive oil. I think the reason why it’s so nostalgic is because it’s the base for most, if not all of my favorite things to eat. There are very few dishes I make that doesn’t include sautéed onion as its base ingredient. I believe a truly great dish begins with onion and goes on to reveal endless layers of fragrance and flavors. Adding the first burst of aromatic, woodsy herbs and garlic to the onion gets a flavor party set in motion that really won’t stop until it hits your palate. In the end, the onion gets to be the thing that holds the entire dish together. If you’re a fan of onion and layers of stewed vegetables and herbs, try today’s recipe. This is Ratatouille and Parsley Pesto Crusted Mahi Mahi. Continue reading

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The Best Way to Peel Red Pepper for Soup

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I’m a little obsessed with my site summaries. I love to see where my readers originate and I’m always interested in the things people search for when they stumble upon my blog. Today’s tiny post will be  a sort of “Ask Meeganism” section where I’d like to help resolve some of those queries. This is the Best Way to Peel Red Pepper for Soup. Continue reading

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A Dish of Seduction for All Your Hump Day Needs

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Gluten-Free Pasta Aglio e Olio (Recipe by Roy Choi)

Looking for an elegant supper to make for you and your sweetie? Cooking dinner for a date tonight and not sure what to make? Forget all the innuendos, this is Chef Roy Choi’s Spaghetti with Garlic and Olive Oil from Jon Favreau’s latest film, Chef.

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Positively Pot Stickers

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I love to cook but there are many times when I cringe at the thought of turning on the stove or making a huge mess prepping ingredients. Sometimes the effort of cooking doesn’t seem to be worth the resulting dish–which even I’ll admit doesn’t always taste as good as it looks. Yesterday I had one of those moments. In fact, I almost considered grabbing some Chinese food just so I didn’t have to cook. Naturally the guilt of ordering take-out kicked in and I decided to fight my lethargy and make something anyway. I love any food that’s both fun to make and eat so if I was going to make the effort to cook,  it had to be something interesting. Cue to the cute little pot sticker wrappers sitting on the grocery shelf just begging to be taken home.  Continue reading

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Summer Eating From the Roots Up

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I grew up in a country where every meal features ingredients directly sourced from a home garden, so it’s no surprise I get absolutely giddy during farmers market season. But it’s not just the freshness that I enjoy–it’s the entire process. Snapping sprigs of fresh thyme from a sturdy branch, plucking little round peppers away from leaves, the smell of tomatoes fresh off the vine. While all the snapping and plucking is already done for greenmarket patrons, I relish the times I can get into a garden and retrieve the ingredients on my own.

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Sushi Roll of Seduction

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“Bonjour, mon beau! You had me at wakame.” This gal is a charmer, and with no rice she’s a waistline pleaser! This is raw sushi with zucchini, cucumber, green leaf lettuce, tomato, and avocado.

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Sour Cherry Compote

When life gives you sour cherries, what do you do with them? Drown them in spiced rum and throw it on some ice-cream, of course! This is Sour Cherry Compote on Non-fat Vanilla Frozen Yogurt from my neighborhood Fro-Yo joint. Continue reading

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I swear I’ve Been Cooking…Look!

Click on any of the images below for a larger, more appetizing slideshow!

 

 

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Baked Goat Cheese and Oregano

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I love brunch. It’s the perfect excuse to whip up whatever the heck you feel like eating without being judged if it’s before noon and a little booze is involved. It’s simple, easy food and it really sets the rest of your day in motion. This is Baked Goat Cheese and Oregano, another simple brunch dish with goat cheese yet again.

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Sweet Potato, Mushroom and Olive Empanadas

I try to focus my posts on recipes that are simple and easy to make but this is by far the most complicated one I’ve posted yet. I don’t bake well at all and since these are made with gluten-free flour, they were much more difficult to manage than regular flour dough. But, the result was very satisfying and so I pass this recipe along to you. This is Gluten-Free Vegetarian Empanadas made with sweet potato, olive and mushroom. Continue reading

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