Layered Ratatouille with Kina Savoy

When most people hear “ratatouille” they think of a stew-like dish with lots of big chunks of veggies.  The guests think “yum”. The cook (you) thinks “that’s a lot of chopping” but not so with a layered ratatouille. This recipe is a time-saver. Pour some of your favorite marinara on the bottom of a baking dish, cut thick slices of tomatoes, bell peppers, onions, and … Continue reading Layered Ratatouille with Kina Savoy

Vegetarian Minestrone with Mizuna

Minestrone is like chicken soup, in that if you ask 10 cooks how to make it, you will get 10 different recipes. But it does have a few common ingredients:  beans, onions, celery, carrots, rice or pasta, vegetable stock, and fresh or canned tomatoes.  It can be, but is not usually, made with meat and/or meat-based stock like chicken stock. Our version of minestrone is vegetarian and … Continue reading Vegetarian Minestrone with Mizuna

Kina Savoy and Split Pea Puree Soup

Kina savoy is an Asian cooking green that isn’t as well known as it’s close cousins, tatsoi, and bok choy.  Kina savoy, also known as yukina savoy, is mildly mustardy and peppery, and can be eaten raw as well as cooked.  The stalks look and cook a lot like celery.  That was our inspiration to use it in this vegan soup with split peas. Cooking vegan … Continue reading Kina Savoy and Split Pea Puree Soup