Recipes

Veggie Bolognese

Broccoli Stir-Fry

Red Curry with Butternut Squash

“Southern Lasagna Rolls” aka Collard Greens Stuffed with Black-Eyed Peas

Evil Biscuits

What Happened to the Moroccan Carrot Spread

Potato, Celeriac, & Spinach Gratin

Moroccan Carrot Spread

Herbed Chickpeas

Cabbage Dal

Stir-Fried Green Beans with Red Pepper

Secondary Bean Soup

Fresno Tacos

Pink Salad

Arichokes Stewed with Potatoes, Tomatoes, and Mint

Chard & Potato Casserole

White Beans With A Bunch Of Little Chopped-Up Vegetables Singing Backup

Lentil Salad

Oven Fries

Lima Bean & Tomato Stew

Thoughts on Things that Require an Acid-Oil Dressing

Black Beans with Citrus Dressing

Roasted Mushrooms & Cardoons Update

Green Beans with Lemon & Dill

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 →