Zento Contemporary Sushi

Somehow,  I’ve never seen sweet potato tempura sushi on the menu at any of the sushi places I’ve been to.  Holy delicious! Battered and fried sweet potatoes wrapped in rice and seaweed? Yum! I topped my roll off with a sweet inari (tofu skin) sushi. Senor Lanky thought the fish was very fresh, and the cute little restaurant is conveniently located in Old City, where … Continue reading Zento Contemporary Sushi

Roasted Pear Salad with mixed greens, arugula, goat cheese, and tarragon

I have to keep shaking the salads up for the lunch programs I make at work, otherwise our guests (and our staff, and me!) will get bored.  This salad was made with baby greens, some arugula, pears roasted in the oven for 10 minutes with fresh tarragon and just a sprinkle of sugar, toasted walnuts (also sprinkles with sugar), a hard, rosemary crusted goat cheese … Continue reading Roasted Pear Salad with mixed greens, arugula, goat cheese, and tarragon

Roasted Poblano Peppers, stuffed

I love roasted peppers, and goat cheese, and really, everything in this dish. It is based on a this recipe from the March issue of Body & Soul magazine  – finally they focused on vegetarianism as a way to live “greener!”  As is my way, I changed a few things. First, I didn’t read the recipe very carefully, and halved the peppers before I realized … Continue reading Roasted Poblano Peppers, stuffed

Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa

I’m so glad that I discovered I love cabbage. This recipe is a variation on a recipe posted on 28 Cooks, itself a variation of a recipe from The Daily Raw Cafe. Or course, I made some changes based on what I had in the kitchen and pantry, and what I like best. It was crunchy, delicious, and just the right balance of sweet and … Continue reading Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa

Eggplant Rollitini from Veganomicon

I’ve been eyeing this Rollitini in Veganomican for quite awhile. The writers make it sound very difficult, but it’s really not. If you get all the steps going in order, you can have the whole thing completed in about an hour. The key is to slice the eggplant very thinly. While the have you cut-off the sides (to avoid more of the peel), I say … Continue reading Eggplant Rollitini from Veganomicon

Whole Wheat Fussili with Roasted Eggplant and Tomato Sauce

This pasta was another mid-week experiment meal. I had an opened jar of roasted eggplant, meant for another purpose it turned out to be unsuited for, aging in the fridge. Thinking about the  pasta dish I had at La Laconda the other week, I whipped up a sauce with fried garlic, roasted eggplant pulp, canned plum tomatoes, and fresh basil. I toss the cooked fussili … Continue reading Whole Wheat Fussili with Roasted Eggplant and Tomato Sauce

While I can’t say that I’ve actually ever eaten a chicken wing, I crave buffalo sauce something terrible. I whipped up this super fast buffalo tofu the other night when I was starving. I like to use local, organic firm tofu because I think that it’s firmer – I don’t even need to press it! Because I was in a big hungry hurry, I served … Continue reading

La Locanda Del Ghiottone

I”ve been wanting to go to this restaurant ever since I smelled the garlic wafting out the front door during my first First Friday in Philadelphia. I finally talked Senor Lanky  into going with me. While it was packed, we were able to make a 9PM reservation, were seated promptly when we arrived, and were treated to great service throughout the meal. We started with … Continue reading La Locanda Del Ghiottone