Brad isn’t always as excited as I am about my super healthified and/ or vegan experiments and, given the prominence of tofu in this one, I didn’t expect much praise. Much to my surprise, not only did he have no complaints, he loved it as much as I did. The tofu here is really just…
Za’atar Flatbread
August was a wonderful, crazy month at Chez Jones. Construction on our kitchen hit a crescendo with the cabinets, countertops, new sub-floor, and tile all going in. During all the dust and hammering we had two sets of very patient house guests and had lots of fun sharing all our favorite Summer LA activities. This…
Fettuccine with Vegan Cauliflower “Alfredo”
Brad and I went to Seattle last week for our annual Summer visit with his family and my brother’s family. Seattle in July might be my favorite place-time ever – long days, hot sun, cool breeze, and amazing views every way you turn. We took an afternoon stroll through Pike Place Market and I picked…
Skinny Baked Ziti
Holy Cow! This is an amazing dish and one of Brad’s favorites. It gets raves every time I serve it completely regardless of the fact that it’s under 235 calories a serving. Replacing half the pasta with cauliflower detracts from the calories but not the flavor or texture. The saffron, garlic, herbs and anchovy paste add…
Summer Orzo with Roasted Tomatoes
This simple salad makes a wonderful light meal. Alternatively, you could serve it along side some grilled fish or stir in some diced chicken for something a little more substantial. This is an awesome clean-out-the-fridge dish. Throw in any other vegetables you have on hand: zucchini, squash, asparagus, peas or artichokes would all be wonderful….
Vegetable Thai Red Curry
I had my first curry less than a decade ago when I was a wide-eyed mid-20s ingenue who didn’t think there was anything she could eat at the Thai restaurant. Brad pointed out the veggie curry, I probably pouted a little and admitted I could eat it “as long as it wasn’t too spicy” and…
Vegan Southwest Salad with Creamy Avocado Chipotle Dressing
This colorful salad makes a hearty meal in under 15 minutes. The avocado chipotle dressing is so creamy and flavorful it’s hard to believe the whole thing is vegan and gluten-free. I love salads with southwest flavors and creamy, spicy dressing – Southwest Salad, BBQ Chicken Salad, Tostadas – if they’re on the menu there’s…
Roasted Pepper and Goat Cheese Flatbread
So, I had every intention of making this flatbread completely from scratch. Even though we’re halfway through our kitchen remodel and don’t have an oven, counter space, or… you know… a kitchen, I was all fired up to make the dough myself and grill it outside. Then work got crazy, dinners were shifted around,…
Mechouia: Tunisian Grilled Vegetables
Grilled vegetables and North African spices: two of my great food loves together in one crazy healthy dish. I knew as soon as I got last month’s issue of Cooks Illustrated that I would make this recipe for Mechouia as soon as I could. Ratatouille is one of my favorite meals but I don’t…
Vegan Summer Rolls with Spicy Peanut Sauce
Summer rolls are a healthy Vietnamese variation on Spring rolls that aren’t deep fried. In fact, no cooking at all is required for these fresh, crispy rolls so they’re also perfect for a season when you may not want to turn on your oven. The spicy peanut sauce is kind of amazing. I ended up…
