This soup ultimately began as a means of using up some stuff in the fridge that was on the verge of going over the hill, but it turned out to be tasty and popular in the household. The large amount of onion makes everything very flavorful and the squash not only adds nutritional value and flavor, but does a nice job of thickening the soup.

If you at least tolerate tofu (you don’t have to love it like I do, you just have to not hate it) and want a healthy and tasty and easy-to-make dip, I encourage you to check this one out.

This rich but relatively uncomplicated dessert is somewhere between a pudding and a cake (the top layer becomes spongy/cakey) and unless you dislike citrus and/or tangy desserts, you are very likely to enjoy it. At least virtually everyone to whom I have served it has dug it and come back for more.

This is a very simple and very tasty vegan pesto that accomodates the produce limitations that many of us endure through the winter.

I love kale and other leafy greens, and for reasons I’ll explain in a little bit, this is something of a miracle. With a little flexibility, this basic technique can be applied to a number of green things, which is great because a) it tastes really good and b) contains only 4 ingredients (5 if you count water, I guess) and is very simple to make.

I’ve figured out how to make good falafel without frying it (!) and I think I figured out how to translate the concept into making veggie burgers that avoid most of the usual pitfalls (!!).

I loves me some cornbread, and this is my fallback recipe. Virtually guaranteed to be a hit.

Everyone likes latkes, right? Based on my appearance and mannerisms (and in some cases my last name, which comes from the gentile side, ironically enough), folks assume I’m Jewish, and given that my mother is a Jew, that’s technically true (by the laws of Israel or whatever). From a faith-and-upbringing standpoint I’m really not, but…

This recipe is tasty and ridiculously easy. Its main purpose is to find a use for excessive sage. If sage is overrunning your herb garden, this is for you, or you can probably virtually any savory herb for which that’s the case. This is not a “go out to the gourmet store and spend 8 bucks for a little package of sage” kind of recipe.