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How to Feed Six People for Seven Days of a Holiday Visit

We’re in the home stretch of a long and labor-intensive hosting stint – four guests for seven days! And we’re fairly proud of the food we’ve served. I figured this

Rosemary Gravy (and ravioli sauce)

This comes straight from Chloe Coscarelli’s Chloe’s Vegan Italian Kitchen, where it accompanies the stuffed portobello mushrooms. I made a few minor adaptations. 1 tbsp olive oil1 onion5 mushrooms, or

Cashew-Orange Glaze

I served a lot of mini-bundt pumpkin cakes this week, and I find they go exceedingly well with this simple and delicious glaze. Here’s what you do: 1 cup cashews1/3 cup

Mini Burgers

I’ve already posted a few versions of mini burgers, such as here and here, but this one might be my best yet, and I discovered it entirely by mistake. On

Stuffed Portobello Mushrooms

This recipe was our piece-de-resistance for Christmas dinner, and we made it following the instructions in Chloe Coscarelli’s Chloe’s Vegan Italian Kitchen with small modifications: the addition of a bit of

Potato Croquettes

This is a nice way to use up leftover mashed potatoes. If you don’t have any, make some; with some spices and breadcrumbs, this makes for a nice addition to

Blondies with Nibs and Raisins

It is the fifth day of my guests’ visit, and the seemingly interminable amounts of chocolate and candy they brought with them are beginning to abate. But everyone seems to

Almond Yogurt

This yogurt is the bomb! I’ve made it several times now and, once you figure out the two-step process, it’s easy and yields wonderful tangy yogurt. You can see it

Ecocentricity, Biocentricity, and Hunting

The Hunt in the Forest, Paolo Uccello, circa 1470 (original at Ashmolean Museum, Oxford) We’ve been hosting Chad’s family for a week, a visit that is still ongoing, so in

Dark Lentil Stew

I had wonderful guests today and made them lunch, which included this lentil dish. It’s not authentic Indian or Moroccan, but rather a haphazard creation including spices from both cuisines.