Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

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Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.

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My Vegetarian Bibimbap – Korean Mixed Rice Bowl

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I’ve definitely mentioned this before, but I really really love Asian food. I love it for so many reasons: its spiciness, freshness, overwhelming amount of vegetables, rice, noodles, hearty soups… all that good stuff! If I had to pick a top-3, I would probably go for Japanese, Vietnamese, and Korean (in no particular order). Continue reading “My Vegetarian Bibimbap – Korean Mixed Rice Bowl”

Acorn Squash, Brown Rice and Chickpeas Veggie Burgers

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Every time I come back to the US, I’m mostly vegetarian. Why “mostly”? Well, because truth be told… I love meat! I really do. In fact I’ll even say that nothing comes close to a really well prepared, cooked, and seasoned steak. However, I do care about the ways in which animals are treated though, and since I don’t really know anything about this subject here in Philadelphia, I “mostly” avoid buying meat. Continue reading “Acorn Squash, Brown Rice and Chickpeas Veggie Burgers”