Vegetarian & Vegan

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Cabbage Diet Soup My Way

Whole 30, Soups & Salads, Mains, Gluten-Free, Vegetarian & Vegan
I don’t think a little cooking technique and olive oil is going to “undiet” this infamous Cabbage Diet Soup. Mine tastes good, like a slimmed down minestrone. This is just how I made it. You can add any green, non-starchy veggies to this and it will still be low calorie.

Cheese Onion & Tomato Pie

Mains, Sides, Vegetarian & Vegan, Breakfast & Brunch, Parties & Potlucks
This is my mom’s Cheese, Onion & Tomato Pie based on the Savory Cheese and Onion Pie in “The Vegetarian Epicure” by Anna Thomas published in 1972. All my life, we’ve called it Cheese, Onion & Tomato Pie, but after I reached out to Anna Thomas and asked permission to publish this recipe, I looked it up and see that she has another recipe called Cheese & Tomato Pie in her book, The Vegetarian Epicure, Book Two. This is not that recipe although that one looks good too. My mom uses a frozen 9” pie crust for the pie, but the original recipe calls for a 10” shortcrust pastry. My mom adds Parmesan cheese to the recipe as well.

Caramelized Onions

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
The rich and sweet flavor of caramelized onions comes from cooking them slow in olive oil, salt, pepper and their own juices until they’re a rich, golden brown. You can flavor them by using various liquids to deglaze the cooking pan and-or sweeteners to change the taste and sugar levels. When I’m making Whole 30 compliant, caramelized onions I only use olive oil and water or stock to deglaze the onion pan and no sugar of any kind.

Caramelized Onion Hummus with Fried Sage & Sumac

Appetizers & Snacks, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
Remember when you simply threw the canned chickpeas in the food processor to make hummus. Those were the good, easy days. Now you must slip the skins off each chickpea or die of hummus shame because it’s not smooth enough. This is my work around and you can totally grab a can of chickpeas and slip off the skins, one at a time…

10 Veggie Egg Rolls

Appetizers & Snacks, Sides, Vegetarian & Vegan
The words healthy and fried do not always go together, but delicious and fried usually do. These healthier-than-meat 10 Veggie Egg Rolls nail fried and delicious! Use any combo of veggies you like that combine to make six cups of filling.

Dal Vegetable Soup

Vegetarian & Vegan
This recipe is a winner. Dal Vegetable Soup is healthy, easy-to-make, inexpensive, gluten-free and vegan. With all that going for it, it should taste like dirt, but it’s mighty tasty too!

Ginger Bred Chutney

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Fresh ginger is one of my favorite flavors and dry ginger is one of my least. So I never make gingerbread. This past holiday season I had a windfall of fruits leftover from a chocolate fountain holiday party. So I whipped up a new chutney with all the flavors of gingerbread except the dreaded dry ginger. I substituted fresh ginger and it was FABULOUS!

Creamed Rutabagas

Sides, Gluten-Free, Vegetarian & Vegan
Originally a cross between a cabbage and turnip, the humble rutabaga is silky and elegant pureed with cream in this simple, yet addictive recipe. I often wonder why I only make them for Thanksgiving? They definitely taste like a special occasion.

Elderflower Syrup

Gluten-Free, Vegetarian & Vegan, Condiments & Canning, Drinks
Making your own elderflower syrup is a BREEZE! Mix it with seltzer and lime for a delish beverage. You could throw some vodka or tequila in that too! If you don’t have an elderberry tree, find the flowers by foraging or friend with one.

Yuzu, Honey & Lime Vinaigrette

Vegetarian & Vegan, Condiments & Canning
A light, tangy vinaigrette made from yuzu vinegar, fresh lime and raw, local honey. Yuzu is an incredibly aromatic, tart citrus fruit that looks like a small grapefruit and tastes like the love-child of a mandarin and a grapefruit and lemon. If I’m putting this dressing on something that’s rich like smoked duck breast and sweet like mango I like to add a little bit of Yuzu kosho to the dressing to give it a little bite; it’s a spicy yuzu-and-chili condiment that you can find in a Japanese grocery or online. Yuzu vinaigrette is frequently made with yuzu juice, but I was gifted some O yuzu rice vinegar, so I made this recipe. I see now that it’s not that common. Feel free to substitute yuzu juice and rice vinegar for the yuzu vinegar.

Garlic Fried Rice

Sides, Gluten-Free, Vegetarian & Vegan
Garlic fried rice has something for everyone, vegans, vegetarians, pescatarians, carnivores… except the garlic allergic and the VAMPIRES!!! Oh and the paleos, but that’s their choice and they should really cheat with this dish. It’s healthy and so damned delicious… I can understand why the Filipinos kept it a secret.

Macaroni and Cheese Birthday Cake

Vegetarian & Vegan
We didn’t give my niece sweets until she was three years old. She loved macaroni and cheese so I made a mac ’n’ cheese birthday cake for her second birthday. I dyed the mashed potato decorations with beets and spinach, but you can use turmeric, carrots, parsley, red cabbage and so forth.

Jackie’s Sassy BBQ Sauce

Mains, Vegetarian & Vegan, Condiments & Canning
Back in the Stone Age, I found the base recipe for Jackie’s Sassy BBQ Sauce in a compilation cookbook that was from a neighborhood association or the Rotary Club, which I’ve long since lost. I tweaked it and changed it and made it my own, so I renamed it. I’ve made it all over the world. In the 90’s, I had to bring my own Mexican chili powder to Australia to make it because they didn’t sell it there. In my family, it’s evolved to a comfort food and my little brother likes it every Christmas Eve as part of his birthday dinner along with my Confetti Potato Salad and Pot Licker Greens. No, we don’t live or celebrate his birthday in a warm climate. I oven-barbecue it every year.

Sweet Pickled Jalapeños

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
I love the contrast of sweet and spicy. Jalapeños are highly inconsistent chilies. Sometimes they are mild and other times they pack some heat. I made sticky rice stuffed jalapeños for a potluck that were delicious, but like a game of “mouth Russian roulette.” Some were quite hot and some were fine so I had to warn people before they ate them. I find that pickling them evens out the heat levels.

Mom’s Pumpkin Bread

Vegetarian & Vegan, Breakfast & Brunch
The 70’s were a funny time food wise. As a pseudo-hippy kid, making bread out of pumpkin seemed revolutionary and wild until I heard of zucchini bread. The only time we had pumpkin was in pie at Thanksgiving and I hated it. My mother would bake this bread fairly often and all the other ingredients masked the nasty flavor of canned pumpkin that I still loathe today.One Christmas we baked them as gifts in old coffee cans, as you did back then. It was our way of recycling and being environmentally conscious. If you make this, use roasted or steamed sugar pumpkin, butternut squash, calabaza or another dense pumpkin as the base. It’s worth the extra work.


Vegetarian & Vegan
I learned this recipe for cheese wafers made of cheese scraps from Terrence Brennan and Max McCalman, when I was working with them on my show “Say Cheese: a tongue-titillating tasting of artisan cheeses, wines and the songs they inspire.” You can eat them plain, put a soft cheese like a chevre or ricotta on top with some grilled figs or my 4G Green Tomato Chutney. I also like them crumbled over a salad for extra-cheesy CRUNCH!

Macaroni and Cheese aka Jax Max Mac and Cheese Recipe

Mains, Sides, Vegetarian & Vegan
I can make all sorts of new fangled, over-the-top and invented dishes I want for turkey day, but I know my family and friends would turn on me if I didn’t make macaroni and cheese. It’s on the menu every year. It’s rich because it has a lot of CHEESE in it and BUTTER and that’s what makes it DELICIOUS! This is recipe for a crowd or just a few Mac ’n’ Cheese enthusiasts. You know your people. Be sure to make enough. It also freezes beautifully.

Sweet Spiced Pickled Cherries

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Can you hear me singing, “Life is like a bowl of cherries”? There’s nothing I love more than a perfectly ripe cherry when it’s sweet and firm so it bursts in my mouth when I bite into it. I could eat them every day of my life. But, alas, local cherry season is over before you know it. One way to save a bit of it for the darks days of winter is to pickle them.

Red, White & Blue Watermelon Salad

Soups & Salads, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
I whipped up this red white and blue salad featuring watermelon, jicama, and blueberries for a friends Fourth of July party. If you use a different cookie-cutter for the watermelon and jicama you can pretty much change the theme to create a patriotic salad for any summer occasion. I can see baby shapes for a baby shower salad, cars and trucks for a boy’s birthday, flower shapes for a garden party, etc. It could be fun to cut out initials.

How To Make A Banana Split Bar

Gluten-Free, Vegetarian & Vegan, Desserts & Chocolate, Parties & Potlucks
Here’s the cool thing about throwing events. You don’t always have to cook to bring delight to a party or potluck or even a holiday meal. Gathering the right ingredients and making your food interactive will make it FUN. Set up a banana split bar so your guests can make their own. Who doesn’t LOVE a banana split? If you’ve got a fussy friend or two, don’t invite them. Just kidding, there’s plenty of options for them too. They can just have ice cream or just bananas or eat their weight in maraschino cherries. Everybody’s happy! You don’t need all of the items under ingredients… unless you enjoy a bit of overkill like me. Use your favorites or try one of the less processed, artisan-made alternatives I’ve listed below. For a potluck, ask each guest to bring something from the list!

The Deviled Egg Egg

Appetizers & Snacks, Gluten-Free, Vegetarian & Vegan, Parties & Potlucks
Once every couple of months a bunch of food lovers gather for Brooklyn Swappers where they trade homemade goods. You never know what these wonderfully creative cooks will be swapping: pickles, jams, sauces, chutneys, relishes, infused alcohols, teas, cakes, cookies, flavored salts, chocolates, candies, kombucha—it could be ANYTHING! For Sunday’s brunch swap, I made Salted Cinnamon Browned Butter Caramels. There’s also a potluck, for which I believe I invented a new dish: The Deviled Egg Egg