Recipes

Fried Rice

Tortilla Casserole Redux

Refried Beans

A Perfect Artichoke

Falafel the Third

French Bread Pizza

Vegan Chocolate Frosting

Pimiento Cheese

Mushroom Gravy (for Mashed Potatoes)

Mexican-Inspired Squash

Carrot and Tomato Soup

Roasted Tofu and Mushrooms

Spicy Corn and Poblano Pepper Soup with Cream

Zucchini Filling

Apple Salad

Carrot-Jicama Salad

Spicy Basil Tofu

Chocolate Peanut Butter Bars

Spicy Lithuanian “Mushroom” Cookies

Cucumber-Chickpea Salad

Sesame Crisps

Apple (or other fruit) Crisp

Lime-Cumin Carrots

Dal Makhani (Curried Lentils)

I’m Jocelyn. I’m disabled by myalgic encephalomyelitis and have been varying gradations of bedridden since 2007. Cooking boldly-flavored vegetarian food frequently featuring legumes is my idea of the most enjoyable use of the twenty minutes total per good day that I can be upright.

Before I became disabled, I spent twelve years in the food business as a cheesemonger, tiny cog in a vast cereal company machine, and marketing analyst/jill-of-all-trades at a stone fruit commodity group. Right this way →