Here, by popular demand from the Christmas 2008 family rendezvous in Utah, are the muffins Gordon thrives on. He found the recipe in a Cooking Light magazine in July 2007. It was adapted by Charlotte Moore, M.D., from a recipe that has been around for a long time. Her recipe has been modified slightly by Gordon. It is not only delicious, but also so crammed full of healthy ingredients that your general well-being will be improved by simply reading the recipe! Continue reading
A couple of years ago my neighbor, who is a vegetarian and a great cook, gave me Madhur Jaffrey’s award-winning cookbook, World Vegetarian.I was looking for a recipe for beans (because they’re good and good for you) and came across this one. It is delicious and perfect for a cool fall day. I served it with a cucumber and radish salad with sour cream, and some of my sister-in-laws homemade wheat bread. Perfect! Continue reading
Many years ago a recipe for vegetable burritos appeared in a Sunset magazine. Over the years its has been modified and we used it as a very popular vegetarian entree at the restaurant. Continue reading
Many years ago, when vegetarian restaurants were first becoming mainstream, I ate at Greens in San Francisco. Those of us present who were not vegetarians were very impressed and more than well-satisfied with the experience. As a tribute to its excellence, it continues to prosper and nourishes the body as well as the soul at its beautiful location at Fort Mason.
I was prompted to buy The Greens Cookbook by Deborah Madison when it first came out and still look to it when I want to prepare something that I am certain will delight and please all palates. I recently tried this Summer Roulade and found it to do exactly that. Continue reading
In order to use up our bumper crop of cucumbers this year, I scouted out many versions of cucumber salad. This was one of the best. It is from Renee Shepherd and Fran Raboff’s book, Recipes From a Kitchen Garden, that is a boon to gardener’s with too much stuff. The onions and chives came from the garden too, and the lemon came from our neighbor’s tree. The radishes would have come from the garden too if the birds hadn’t eaten all of them first. This went particularly well with Baked Beans with Nigerian Seasonings. Continue reading