Tag Archives: Garlic

Vegetarian Kousa Mahshi (Stuffed Squash)

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Kousa Mahshi is a traditional Mediterranean dish.  Whenever I make it, I’m reminded of my mom, the person who taught me how to make this dish, and how to cook. It’s a comfort food to me, and makes me remember feeling safe, nourished, and loved by my mother, working side by side with her.

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“Krafty” Vegan Mac n Cheese

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I’ve posted both a Basil Macaroni and Cheese  and a Creamy Mac & No Cheese recipe previously, but as I’ve kept refining things I think I’ve finally nailed the dish.  This one comes closest to the flavors of that famous store brand box type, but is much creamier.  Unfortunately, the ingredient list on the box type, besides having a cheese like substance included, also contains sodium tripolyphosphate, citric acid, lactic acid, sodium phosphate, calcium phosphate, yellow 5, and yellow 6.  Yellow 5 and yellow 6 are banned in various European countries (Norway, Austria, and Finland) as yellow 5 is linked to hyperactivity, asthma, skin rashes, and migraines and yellow 6 is suspect in other issues.  I hoped to be able to come up with a recipe with fewer banned ingredients, and thankfully succeeded.  My only banned ingredient is organic carrots, as they are illegal in the U.S.

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One Pot Harissa Freekeh

One Pot Harissa Freekeh

Everyone’s in a hurry.  They’ve got places to go, things to do, and people to see.  Because of this, most folks don’t take the time to cook a meal, but instead rely on fast food or pre-packaged, pre-prepared and over-processed fare.  Unfortunately, that’s why the state of health is what it is, at least in the U.S.  This One Pot Harissa Freekeh recipe is a hopeful answer to that.  It’s inexpensive, fast, easy, delicious, and super-healthy.  It’s got a fiber, protein, and nutrition, all in good quantity.

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Garlic Sautéed Enoki & King Oyster Mushrooms

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Mushroom is the meat in our household. We enjoy it as a side or main dish. Since we’ve cut out meat from our diet, we’ve been discovering the different variety of mushrooms available.  Oh, there are so many exotic and beautiful ones to choose from.  Just check out the Enoki and King oyster mushrooms we’ve come across.

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Barbeque Pulled Jackfruit

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At the DC Vegfest a few weeks back, my husband and I ordered a barbeque pulled jackfruit sandwich from one of the vegan venders there. It was the first time we had tried it, and we both loved it.

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I’ve been thinking about it since, and looked up recipes for it, but the only ones I came across used canned jackfruit.

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Betingan Makdous (Pickled & Stuffed Eggplants)

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Knowing how to preserve the bountiful harvest of the summer helps us decide which vegetables and fruits to grow or buy, and, how to store them through the cold winter months ahead. Some of my earliest memories were helping my mom and grandma prepare makdous for the winter.

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Yucca mayo-less creamy dip

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This yucca mayo-less creamy dip is garlicky, spicy and creamy. It is made with cashews, oat milk, garlic, jalapeno and spices. It goes really well with yucca and I bet with potatoes. We literally finished the yucca in minutes and used the left over sauce to dip everything else in.

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