This is my friend Jim Sugarek’s vegan interpretation of his mom’s Tex-Mex chili recipe. The omission of meat makes this dish veg-friendly And the addition of tofu and more vegetables gives it a colorful and nutritional boost. Served with rice and/or tortilla this is a substantial meal.
This dish is easy to make in a big batch. You can prepare the sauce on your day off and then finish the dish in minutes on your busy work day.
Just like the spring onion (or scallion) the entire plant – green portion and the white bulb of green garlic – can be consumed, raw or cooked.
This column presents a red beet and potato salad with other vegetables that is different from a more familiar potato salad that contains high-calorie mayonnaise dressing.
During the holidays, we are surrounded by unhealthy foods, bombarded with their ads and end up indulging. Once the holidays are behind us, many people resolve to cut down on sweets and other empty calories.
A festive red, white and green entrée for holidays
The celebration of Thanksgiving in the United States supposedly started with Native Americans and Europeans sharing food at a harvest celebration. However, many people today do not realize the important role played by the Native Americans in cultivating many crops such as squash, corn, beans, tomatoes, potatoes, and berries and sharing this knowledge with the pilgrims. It should be acknowledged that these farming lessons most likely insured the newcomers’ survival.
I was thrilled to rediscover purslane at a small market in the Sunset that carries ethnic food items. I had also witnessed these leafy greens sold in outdoor markets in Mexico. Apparently, purslane grows wild almost everywhere in the world as it does not need much care or a good soil.
I love Sundays!! That is when I go to our outer Sunset farmers market in San Francisco, on 37th Avenue at Ortega. The market opened few months ago and it is booming with activities; families walking around with fresh produce from farmers, cooked food from vendors and enjoying live music in the open-air!
Okra is colorful, dainty, nutritious and tasty when cooked right. Okra’s nutritional profile is very impressive.
These wholesome muffins can be served as a breakfast, a snack or a dessert.
Remember when your mom or grandma said, “Don’t play with your food, just eat it!”? Well, in this column, you will learn how to have fun playing with your food and then eat it, too!
Chilaquiles is a Mexican dish that can use dry, old tortillas and other available ingredients. The entrée can take a number of forms, such as a soup with tortillas floating or a hearty casserole dish.
Native to India, mangoes have been enjoyed by humans for millennia. K.T. Achaya, a food historian, writes that the mango is mentioned in old Sanskrit writings of Upanishada some 1000 BCE. It is called “Amra” which resembles “Aam,” the current Hindi word for mango.
Eggplants, native to India, grow there all year-round and are available in many shapes and colors. It is very popular in Indian cuisine with a variety of cooking methods, such as stir-frying, stuffing and roasting.
Richmond Review/Sunset Beacon 