Monthly Archives: October 2014

Rice_pudding

Breakfast Rice Pudding and (not so) NEAT review

I was planning to post my version of Gena Hamshaw’s sweet potato and black bean enchiladas, but there was nary a tomatillo to be found in Anchorage.  Ok then, Plan B. Having just received my sample order of NEAT meat replacement products I figured what the heck, why not give their taco filling a try and just top it with sweet potatoes and black beans.  Genius?  I thought so…

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Cabbage_600w_3

Braised Cabbage with Apples and Caraway

Growing up I remember eating cabbage in one of two ways – either in mom’s coleslaw or in New England Boiled Dinner (a.k.a. Corned Beef and Cabbage).  The former is a family favorite, made by my Grandma Pat and passed down to mom (who thankfully honored the recipe, onions and all).  It’s cabbage the way it should be: crisp, crunchy and playing the leading role.  The latter recipe, on the other hand, was a crime committed against all vegetables involved, but most egregiously against the cabbage.  Boiled for hours on end, whole carrots, turnips, potatoes and the occasional parsnip would emerge from the pot liquor beleaguered but recognizable.  The root vegetables managed to retain their shape and a hint of their original flavor, but the cabbage was a complete loss – a limp and lifeless jellyfish of a vegetable.  With no internal structure, virtually no color, and only a hint of flavoring from the broth, I’m convinced that the cabbage was given top billing in the name of the dish only as some sort of booby prize.

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Coconut_Lentil_600w

Coconut Lentil Stew

Where did September go?  All month, no post.  Now we’re well into October and I still just can’t quite fathom that summer and fall are long gone in Anchorage.   First there was the vacation to Montana.  I had the best intentions to cook up some new delights in my fancy kitchen in the Treasure State, but the sun and the mountains lured me outside, the amazing vegan treats at the Bozeman Co-op lured me inside, and I figured you’d forgive me a week.  Next it was a work trip to Colorado and Utah.  Armed with 20 pounds of vegan snacks I smugly intended to eat, write and blog about some of the best vegan travel treats from the hotel in my non-working hours.  Ha!  That plan went well, as you can see.

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