This recipe for maple cornbread is inspired by my obsession with heritage cooking lately. Simply because, as a genealogy enthusiast I constantly wonder what my ancestors were eating. Or, if I was there in that time and place, I like to imagine what I would have cooked with the ingredients that were available. If you…
Curry Sweet Potato Dip with Candied Ginger
This recipe comes close to being a hummus, if it were not for the absence of chickpeas or any other type of bean. Whether you consider this a sweet potato dip, spread, hummus, or mash … it’s still something that showcases a Jamaican-inspired way to prepare this ever-so-versatile root vegetable. I’m not Jamaican but I…
Oven-Dried Tomato Slices
Drying food is great for campers and hikers, but home cooks have good reason to use this cooking technique to make oven-dried tomato slices. Why? Simply because they’re awesome in vegetarian sandwiches. Let’s not forget that tomatoes are technically a fruit and their sugar content is quite high. Without moisture, flavors become super concentrated in…
Mexican Quinoa, Quick and Easy
Of course, salsa from a jar is great for nachos. But cooking with it as a starter for some red rice or red quinoa is an easy idea to serve as a side to any plant-based meal. Red quinoa is also great substitute in meatless tacos, yielding a clumpy, slightly caramelized, meat-like filling. This was…
Lean Collard Greens with Smoked Pork Chops
Traditional preparation of collard greens involves slowly cooking down a ham hock. The meat breaks down and the greens are infused with the pork fat that renders off. Nowadays, many people substitute the ham hock with smoked turkey for a healthier version without pork. To take the health factor one step further, I even have…