Recipes

Mustard Greens & Spinach with Panir

Potato, Leek, and Mushroom Filling

Cream of Broccoli Soup

Tofu and Onions in Caramel Sauce

Adapted Rick Bayless Tamales

A Fava Bean Endorsement & Spinach Salad

Spherical Zucchini

Asparagus with Shallots

White Beans with Lemon Zest (on Toast)

Breakfast Potatoes

Artichoke Instructions

Great Gobs of Granola

Frijoles Peruano

Vegetarian Shammi Kebab Patties

Tahini Stir-Fry

Celery & Onion Saute with Lentils

Cabbage Koftas

Indian-Inspired Potatoes & Peas

Mushroom Caps with Basil-Pecan Stuffing

Roasted Garlic

Fast, Fresh, Crispy Carrots

Parsley Pesto

(The Famous) Invisible Banana French Toast

Lemon-Caper Sauce

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 →