Category Archives: Vegetables

What’s for Lunch?

By katiebird | Published: February 12, 2007
Tuna Salad & Tomato-Onion Vinaigrette Exercise your hunter-gatherer skills! Most offices have packets of mayo and mustard lying around, and there are usually bottles of vinaigrette dressing in a refrigerator somewhere. You can keep everything else in your desk drawer or overhead bins. To really make this lunch sing, fix it around 10:30 and let it sit [...]
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Indigenous Solidarity Quesadillas with Irish Cheese and Maque Choux, contributed by DuctapeFatwa

By katiebird | Published: May 7, 2006
You can make these with flatbread, naan, roti, traditional flour tortillas or any of the new “wraps.” Some of the latter come in various flavors and low carb versions as well as whole grain. I would not recommend injera unless you make it special, because in the usual form it is too soft and floppy. Once [...]
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Chimol: An Ancient Vegetable Condiment That Everybody Can Eat, contributed by DuctapeFatwa

By katiebird | Published: April 2, 2006
At least I hope everybody can eat it. It comes from Meso-America. Cut up an onion (Episcopal chop) Cut up a couple of tomatoes in the same fashion. If possible, use tomatoes grown by a person, or “Heirloom” or “Uglies” if you have to get them at the supermarket. Dump it all into a bowl. Add salt and pepper. You [...]
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Hot Salad Method

By katiebird | Published: January 22, 2006
There’s a story behind this; I always have a story. I was traveling the country roads in the UK, living in a bus I’d transformed into a motorhome, and shopping in small villages. Most villages had a butcher shop, a bakery and a “green grocer” that sold locally-grown vegetables, eggs and a few oranges imported from [...]
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Flexible Vegetable Dish that Does Not Suck, contributed by DuctapeFatwa

By katiebird | Published: January 21, 2006
Here is something you can do with vegetables to make them less unpalatable. Heat some vegetable oil, canola, peanut, etc. or you can use I Can’t Believe How Many Kinds of Imitation Butter There Are on the Shelves, in a large skillet, then turn down the fire and add a dollop of ginger and garlic paste [...]
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