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Dairy free

Cucumber Kimchi

Can we talk about fish sauce for a minute? It smells terrible, but it tastes delicious–so salty and funky with all of that wonderful umami flavor. When I was a vegetarian (before I slid into pescatarianism and then back to omnivorism), the only exception I made was for fish sauce. I didn’t eat anything made …

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Eggplant Caponata. A simple, classic Sicilian antipasto. One of the best things you can do with eggplant. An amazing make-ahead appetizer for your next dinner party. Gluten free, vegan, vegetarian.

Eggplant Caponata

I have this love-hate relationship with eggplant. Almost anyone who has ever been a vegetarian has been served some sad bitter under- or over-cooked eggplant dish as the vegetarian option at a mediocre catered event. Maybe it’s a greasy, oddly chewy eggplant parmesan or part of the sad filling next to the limp and watery …

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Pickled rhubarb. A savory spin on rhubarb and a simple way to brighten a salad. From Blossom to Stem | Because Delicious

Pickled Rhubarb

I tend to think of rhubarb as a fruit, even though, botanically, it’s a vegetable. I make the traditional crisps and crumbles and jams and pies with it. I usually toss it with sugar and cook it until it slumps into a puddle of its own juices (like in this rhubarb crumble or these strawberry …

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