Aug 20
Tostada Night
Tonight was the first time we’ve cooked in a long while. We’re going to try and post each night that we cook something, So here we go…. Tonight we made super yummy tostadas.
Not My Mom’s Nachos
When I was a kid, my mom used to make nachos on a semi regular basis and I loved them. What’s not to love. Yummy gooey cheese and salsa on a really salty corn chip. Those days are long gone and the closest thing I get to nachos is at the Taco Bell drive-up. Well tonight, we created fabulous, McDougally nachos. I still have a smile on my face thinking about them.
Jan 11
Moroccan Carrot Stew
This is a yummy spicy carrot stew that we ate over brown rice. It was very simple to make.
Jul 16
Asian Cucumber Salad
Summer in New Orleans is nothing if not one thing: HOT. It’s the perfect time to eat cool salads and refreshing dishes that don’t sit too heavily in your stomach. Most everyone is familiar with the classic cucumber salad. Our parents made it and so did their parents. The combination of freshly sliced cucumbers and vinegar is perfection, in its own right.
Jul 14
BBQ Cilantro Potato Salad
This is, so far, the yummiest thing I have ever made. Eating it makes me super happy and I’m excited to share the magic with you. If you’re not a BBQ lover (why on earth would you not be?!), this might not be for you. It’s pretty barbecue-y. But that’s what it’s all about!!!
Jul 12
Hummus Tostada
I just whipped up a totally impromptu and absolutely delicious lunch! A friend recently told us about hummus pizza and the idea inspired me. I looked in the fridge and pulled together these tasty bites, perfect for a hot summer day here in New Orleans.
Jul 06
French Toast
This is a recipe we’re pretty excited about. It was born out of a wild idea and experimentation, and with a bit of luck, it turned out great! As always, feel free to fiddle… but after a few test batches (it’s a hard life, really), we’ve nailed down a recipe that delivers great results every time.
Jun 27
Banana Oat Bran Muffins
Jasperfields travels a lot with her job. And traveling can present a real challenge to eating healthy. So I always try to equip her with McDougally homemade snacks that she can have on hand when low-fat plant food is hard to find. This recipe is easy, fast and flexible, not to mention delicious. I got the original idea from Mary McDougall here: http://www.drmcdougall.com/free_5f.html
Jun 21
Curried BBQ Chickpea Spring Rolls
Well, after quite a long hiatus, I’m feeling more and more drawn to create new recipes and blog them! It’s a good thing too, because I’ve got 50 more pounds I’d like to drop (in addition to the 85 lost in the last year and a 1/2 or so), and I know being motivated to cook is key.
Today for lunch, I invented something super duper yummy. I know spring roll wrappers are traditionally reserved for cool, fresh rolls full of lettuce and herbs and sprouts and such…
Jun 09
“Cheese” Sauce for the Masses
If we did a poll asking, “What is your ultimate comfort food?”, we’re pretty confident that a substantial number of you would eagerly and without hesitation declare, “Mac & Cheese, of course!”. Many people, even those who have been vegan their whole adult lives, look back with longing on the crack mac and cheese of our youth….
Nov 27
Thanksgiving Currant Mushroom Stuffing
I made my first fat free vegan stuffing. I placed bread slices in the oven for about 1/2 hour until they were slightly crispy. I cubed the bread and set aside in a large bowl. In a pan, I cooked the chopped onions, green peppers, garlic and celery until the onions were translucent, about 15 minutes. I added the cubed mushrooms and cooked for another 15 minutes. I let this cool to room temperature.
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