Vegan

A Midsummer Night’s Beans [Vegan][Fast]

White Beans with Lemon & Bay

Orange Ginger Coconut Black-Eyed Peas with Five-Spice

A Different Kind of Fried Green Tomato

Lemon-Sage White Beans Topped with Roasted Shallots & Frizzled Figs

Baba Ganoush & The Eggplant Incident

Chickpea and New Potato Salad with Shallot-Mint Dressing

Yellow Beans with a Chipotle Dressing

Black Beluga Lentil Salad with Slumped Cherry Tomatoes

Hot Weather Classics – Hummus & Sautéed Squash

Fasoulakia Salata

Roasted Yukon Gold Potatoes with Zucchini and Poblano Peppers

Vegan Zucchini, Tomato & Onion Gratin

Vegan Carrot Spice Cake

Carrot-Beet Salad with a Leek-Lemon Vinaigrette

Lunch with the In-Laws

No-Kebab Kebabs: Vegetables with Lemon-Herb Tofu

Chard Fritters

Something Simple with Zucchini

The Spice is Right #2 – Sweet or Savory: Tomato-Fennel-Anise Soup

Vegan Spring Tacos with Cucumber, Radish and Avocado

Chimp’s ‘Dude,You Better Use That’ Squash Soup

Sloppy Mobys

Red Pepper 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 →