Vegan

leek and corn risotto dusted with chopped chives

Leek and Corn Risotto

One of my favorite features of my apartment is my kitchen. Let me tell you…the kitchen is the thing that pushed me over the hill. Originally when I saw the listing for the apartment, I was on the fence about it. But I got a showing and I was desperate so I came reluctantly. Boy! When they say God will not let you miss what is yours…it is my kitchen. It is beautiful. It is spacious. When I made the leek and corn risotto for my friend F. the other day, I had a moment of gratitude. I looked at her sitting on the other side of the granite countertop, and I said a quick prayer of thanks to God.

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Slow Roasted Tomato

Yes, I know that Labor Day has gone by and the world seems to be abandoning summer for fall. But, now is the perfect time to make this slow-roasted tomato. At the end of summer, tomatoes reach their peak sweetness. The vines become heavy, the store shelves become full of vibrant tomatoes and the prices go down. So, now is the best time to buy a bunch of tomatoes and slow-roast them for the fall at least.

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Vegan Mushroom Duxelle

Vegan Mushroom Paste

I don’t think it needs to be said that this year has been crazy. We are all living it day-to-day at the moment. For those among us, who are lucky enough to have safe shelter, we are indoors. We wait, patiently on some days, for time to pass and dull out the might that is Coronavirus. It has become a long wait. Amidst all of the turmoil and anxiety, food has become an emotional coping tool. Making this vegan magical mushroom paste is one of the things that brought me so much joy.

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Serving a scoop of chipotle mujadara with rice, lentils, and corn into a white plate with a wooden spoon

Chipotle Mujadara

A few years ago, I went primarily plant-based for a few weeks. At that time, I was constantly looking for new food options. Mujadara is a plant-based options that has remained a favorite of mine. What is there not love about rice that is cooked with onions and spices? The other thing I always loved about this dish is the blend of lentils and rice. I sometimes feel guilty about eating white rice but the addition of the lentils boosts the nutritional profile. A few months ago, I put together a version of mujadara that features one of my favorite spices, chipotle pepper.

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