I am making the Dean’s Lunch and one of the dinners is a Vegan. Jan and I finally settled on a salad with crackers and a selection of schmears. To meet the needs of the one, the many must eat Vegan—to paraphrase. Jan really likes guacamole, so I chose this as my third schmear. I have a simple recipe, but for public consumption I thought I would be a bit more elaborate.
Karl’s Guacamole
Filed under Side Dishes, Vegan, Vegetarian
I am making the Dean’s Lunch and one of the dinners is a Vegan. Jan and I finally settled on a salad with crackers and a selection of schmears. To meet the needs of the one, the many must eat Vegan—to paraphrase.
Karl’s Roasted Carrot and Red Pepper Hummus
Filed under Beans, Side Dishes, Vegan, Vegetables, Vegetarian
I am making the Dean’s Lunch and one of the dinners is a Vegan. Jan and I finally settled on a salad with crackers and a selection of schmears. To meet the needs of the one, the many must eat Vegan—to paraphrase. On the other hand, just because something has no animal products in it does not mean it can’t be delicious.
Karl’s Vegan Artichoke Spinach Schmear
Filed under Beans, Side Dishes, Vegan, Vegetables, Vegetarian
Every Tuesday the Deans get together for a working lunch. Each week a different dean is responsible for providing the food. This is the last time my wife will be providing the food—she is going back to being an Anthropology professor—so Jan asked me to make the lunch.
Karl’s Italian Salad Bar
Filed under Green Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. It has replaced cakes in our house as the holiday treat. Jan has spent years perfecting the techniques of making mousse, but it took her years before she dared to tinker with mom’s recipe.
Jan’s Low Sugar Chocolate Mousse
with Drambuie Butterscotch Sauce
Filed under Desserts & Treats, Holidays, Treats, Vegetarian
Adapted from a Food Floozie recipe
Jan wanted a sweet sauce to go with her low-sugar chocolate mousse.
Jan’s Low Sugar Chocolate Mousse
with Drambuie Butterscotch Sauce
Filed under Desserts & Treats, Sauces and Spices, Treats
It’s Father’s Day and I get to make what I like. This means barbecued lamb. Like for my birthday, I decided I would go Moroccan.
Karl’s Moroccan Ras el Hanout Barbecued Lamb
Filed under Lamb, Main Dishes, Sauces and Spices
I wanted a vegetable dish to go with my Moroccan lamb this Sunday. I just put Miriam on a plane for Milan, Italy, on Friday and I pick up her husband, Chris, who is just getting back from NY on Saturday. Chris is on the Adkin’s diet, so this dish must fit his needs—out go the starchy vegetables, fruit and flour as a thickener.
Karl’s Adkin’s Vegetable Tajine (Tagine)
Filed under Clay Pots, Side Dishes, Vegan, Vegetables, Vegetarian
I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine. I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.
Karl’s Zucchini Ras el Hanout
Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
I have made the Moroccan spice blend Ras el Hanout before. For this Father’s Day, I wanted a Moroccan blend that was just a little bit simpler than 29 ingredients. Looking at my old recipe, I cut out the more obscure spices and adjusted the quantities. To be called a Ras el Hanout the blend should have at least these eleven spices: allspice, black pepper, cardamom, cayenne pepper, cloves, coriander seeds, ginger, mace, nutmeg, turmeric, and white pepper. The quantities of each spice vary widely between blends I have found.
Karl’s Moroccan Spice Mix II (another “Ras el Hanout”)
Filed under Sauces and Spices, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 