Of Goats and Greens
A blog for food and cookery and discussions of weird things like nutrition, restaurant excursions, growing food in my own garden, DIY, and farmsteading/homesteading. But, mostly food. Mostly harmless...
I definitely steer to a preference for Real Food. (Would someone's great-grandparent somewhere have recognized that item as food?) Otherwise, I'm an omnivore who travels the world (gustatorially). Yes, I also make use of "odd bits". No, I don't bake desserts much -- I really don't have much of a "sweet-tooth". Nearly all of my recipes in recent years are gluten-free. And other than coconut, my recent and future recipes are tree-nut free, as I have digestive issues with those. There's a strong Paleo influence here.
I try to post recipes every Friday, with potential supplemental posts on Tuesdays.
Please leave me comments! Interacting with folk drives me forward!
Category Archives: Vegan
Father’s Day: Stuffed Pepper, Featuring Apple & Onion (Vegan)
Contains: Nightshades. Is: Whole30, Paleo, gluten-free, dairy-free, vegetarian, vegan. While I got most of my loving for those “odd bits” from Dad, he never shied away from his vegetables. I think he’d enjoy the spirit behind this recipe, as well … Continue reading
Japanese Salad, with Ginger or Wafu (Sesame) Dressing & Optional Tako Su Topping
Contains: Soy, added sugar. Is: Vegetarian/vegan, if you omit the optional octopus (served off to the side to begin with). Gluten-free if you source your soy / tamari sauce accordingly. Or, if you switch to coconut aminos (in which case, … Continue reading
Mardi Gras: Creole Seasoning
Contains: Nightshades. Is: Vegetarian, vegan, gluten-free, Paleo, Whole 30. All recipe credit belongs to Immaculate Bites (photos and commentary are mine): Afro-Caribbean Recipes Made Easy. I love the discussion there about Creole and Cajun seasonings, too. Apparently Creole is just … Continue reading
Korean Banchan: Pickled Tofu
Contains: Soy. Is: Gluten-free, vegan. The Korean people typically serve lots of small sides along their main course, and along with rice. These they call banchan. Now, typically I make one or two dishes for a meal, especially if … Continue reading
Stuffed Delicata Squash, Paleo / Vegetarian Style
What’s good about delicata squash: The skin is edible. It is easy to prepare and there is very little waste. You can go with just about anything (that’s also edible) to stuff it with. No, you don’t … Continue reading
Vegetarian Indian-Inspired Rice; Plus Eggplant (Aubergine), Bitter Melon & Okra Curry
Since there are a lot of meat-related dishes on my docket right now, I wanted to create something vegetarian that I’ve never made before. Meanwhile, I was having a severe hankering for things Indian, and haven’t yet tracked down the … Continue reading
Tabbouleh – or The Sudden Parsley Harvest!
October 17th: the word on the street was a Killing Frost. It happened that night; when I woke on the 18th the thermometer read 28 degrees F. So, among other things that I picked or brought indoors that day was … Continue reading
Sea Vegetable
