Tag Archives: goat cheese

Buffalo Tofu, Goat Cheese and Asparagus Sandwich

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buffalo_tofu_backlit

Several days ago I saw this post by (never)homemaker of an Asparagus and Tofu Sandwich.  It looked simple, and since I’m currently having a love affair with buffalo sauce I thought buffalo tofu would go perfectly with their other sandwich ingredients.  Before J became vegetarian, buffalo chicken tenders were one of his favorite things.  Without fail, if they were on a menu, we’d be ordering them.  I had nearly no spice tolerance, and sometimes the dish would arrive at the table, and I swore I would tear up just smelling it.  I never understood why you’d want to eat something … Continue reading →

More Veggie than Egg Frittata

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I’m not sure where I saw the headline or title for a more veggie less egg frittata, but I instantly liked the idea. For this quick dinner I browned up some mushrooms. Ever since I first saw the movie Julie and Julia, I can’t seem to make mushrooms without thinking of that scene in Julie Powell’s tiny kitchen. In my head, I hear “don’t crowd the mushrooms, otherwise they won’t brown.” The don’t crowd the mushrooms advice was revolutionary for me, as previously I didn’t enjoy the rather squishy texture of mushrooms. I also found button mushrooms or cremini mushrooms … Continue reading →

Goat Cheese and French Lentils

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goat cheese with lentils

What makes lentils French? The Cooks’ Thesauraus says that French lentils, or Puy lentils get their name from their original place of cultivation. They were grown in Puy, France, in volcanic soil. I have a general sense that volcanic soil would be extra rich in nutrients, and this article suggests that might be right. Still, I like French lentils because they are green, and also because they are little and cute. I think they taste earthier and more complex than red lentils, and I love that they hold their shape and texture when they’re cooked, instead of turning all mushy. … Continue reading →

Yuppie Nachos

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Yuppie Nachos

I love many things about Berkeley, but I’ve yet to stumble across (or find through obsessive yelping and googling) a restaurant in Berkeley that characterizes a total Boston type for me. I’m looking for a pub with cozy booths made of dark wood and a loud but friendly vibe. The menu has plenty of bar classics, but some good veggie options and specials that signify a creative chef, or perhaps just one who wants more of a challenge than grilling burgers. The beer list is well populated with microbrews and rotates seasonally so you can appropriately celebrate summer with the … Continue reading →