Author Archives: Jennifer Lynskey

Vegetable inspired Asian noodles.   Eggplant, yellow squash, kale, shiitake mushrooms, and squash blossoms were part of my CSA haul this morning, so it doesn’t get any fresher than this.  Rice noodles became the perfect canvas.  A little sesame paste, miso, ginger and soy sauce to round out the sauce and voila, the perfect SundayContinue reading “MoFo #7 Sesame Miso Vegetable Noodles”

Vacation this year included a trip to California with a wedding in Berkley.  We were there just before all the students came back and had a lovely lunch at Gather.  Eco Friendly and I didn’t even have to ask if anything was vegan.   It was a brisk day out so the soup was perfect.Continue reading “MoFo #5 – You got cookie! So Share it Maybe?”

Dude, it’s salt & vinegar chips, but on kale!  This super snack is local, raw, and vegan.  New York Naturals rocks.  They use the whole leaf, so there are some stems, but they seem to stay whole better than other kale chips I’ve found.  You don’t end up with a huge pile of crumbs at theContinue reading “MoFo #3 – Salt & Vinegar Kale Chips”

I was having trouble coming up with a MoFo theme this year, but was trying to come up with something to do with entertainment. I was flipping through the channels and found the Weird Al Yankovic episode of Behind the Music. Weird Al has been vegetarian and mostly vegan since 1992. So to start offContinue reading “MoFo #1 – Weird Al Yankovic”

Once again, I really can’t resist a cooking competition.  Two guys at work were having a Texas vs. South Boston chili showdown which turned into an office summer social event.  So I found myself spending the weekend trolling the farmer’s market and vegetable stands for peppers and other chili fixin’s.  Since I’m already the oddContinue reading “Farmer’s Market Chili Verde”

BBQ Gardein chicken & Daiya cheddar burritos This one isn’t going to win me any cooking contests, but might win over an omni to try something vegan. Gardein chicken cutlets marinated in bottled BBQ sauce, on flour tortillas with melted Daiya cheese topped with avocado.  I sauteed some fresh CSA onion with the Gardein soContinue reading “BBQ chicken & cheddar burritos”

Vegan Chopped dessert round.   The secret ingredients are fresh mango, a bunch of red beets, dried unsweetened coconut, and crisp rice cereal. So I’m throwing down with a red velvet and mango coconut parfait. This light and refreshing dessert is a parfait of red velvet “cake” and mango coconut “frosting.”  A surprisingly good combination! TheContinue reading “Vegan Chopped! Red Velvet and Mango Coconut Parfait”

Squash blossoms from the CSA this morning.  I usually just lightly saute them in a little olive oil, but this time, I decided to go all out and stuff & fry them.   Not entirely sure what to actually stuff them with, but I had some chickpeas already cooked and figured I was going withContinue reading “Squash Blossoms! Wow!”

Depeche Mode isn’t able to join me for dinner, but let’s have a Black Celebration anyway.  Multi-tasking is the key to getting this completed in about the time it takes to listen to this classic 80’s album. The lovely and amazing Isa posted a Chopped challenge and I couldn’t resist the throw down. The Challenge:  Make aContinue reading “Vegan Chopped – Black Celebration Pasta: Black linguine with black-eyed pea balls with blackberry Marinara”

Mmmm mushrooms.  There’s a fancy mushroom stand at this year’s farmer’s market.  Yeah, the exotic ‘shrooms are a little pricey, but well worth it.  I picked up some Japanese Maitake Mushrooms or “hen of the woods” and was a very happy shopper.      My normal soup preference is to smash a bunch of vegetablesContinue reading “Magical Maitake Mushroom and Garlic Scape Soup”