Huevos Rancheros with chili sauce

On a cold Sunday morning, going out for brunch was less than appealing. I whipped up a quick huevos rancheros with some leftover, frozen chili sauce that I made a few weeks ago for spicy soy-chorizo enchiladas.  I like to fry the eggs directly in the sauce, slow, with a cover on the pan, then melt the cheese on top. Some whole-grain tortillas with flax … Continue reading Huevos Rancheros with chili sauce

Orange Pan-Glazed Tempeh with kale and soy-miso carrots

I made this orange pan-seared tempeh from the recipe on 101 Cookbooks. While the flavor was fine, the tempeh didn’t really glaze – it more like boiled in the sauce and softened. Maybe a bit more sugar, or less orange sauce, and I would have gotten the results I was looking for. I served the tempeh over black rice with a side of garlic kale … Continue reading Orange Pan-Glazed Tempeh with kale and soy-miso carrots

MLK Day: 7th Day Adventist Lunch

For MLK Day I volunteered at the 7th Day Adventist church down the street handing out prepacked food boxes. Over 250 volunteers arrived and over the course of a few hours we handing out 800 food boxes  to 400 individuals. After a cold afternoon of flyering the neighborhood and carrying boxes to people cars and nearby homes, the West Philly 7th Day Adventist church (who … Continue reading MLK Day: 7th Day Adventist Lunch

Acorn Squash stuffed with Black Rice

I made this acorn squash, based on the recipe from How to Cook Everything, on a blustery evening. The squash is roasted seperately, then filled with black Japonica rice (instead of the wild rice the recipe called for. The rice is blended with a few tablespoons of fresh-squeezed orange juice, orange zest, and dried cranberries (I actually used craisens), and then garnished with pecans. The … Continue reading Acorn Squash stuffed with Black Rice

Quinoa and Sweet Potato Salad with Sauteed Collard Greens

I’ve been wanting to cook more with quinoa, but I’m not very experienced with it, so I”ve been looking for recipes. I had a few sweet potatos languishing in the pantry, so I chose this dish from Bittman’s How to Cook Everything Vegetarian. I stuck to the recipe, though I omitted the red pepper because they were so expensive at the grocery. I made the … Continue reading Quinoa and Sweet Potato Salad with Sauteed Collard Greens