Katie Cizewski


Orecchiette with Cauliflower and Lacinato Kale Recipe

By Katie Cizewski | January 17, 2011

Photo: Katie Cizewski

Photo: Katie Cizewski

What comes to mind when you think of classic American food?  For me, the Gourmet Cookbook comes to mind.  On a recent skim through this classic cookbook I was pleasantly surprised at the number of vegetarian recipes it contained.

The description before one pasta dish reads, “This gutsy country dish makes a great meatless main course.”  That dish is Orecchiette with Cauliflower and Lacinato Kale and here is the delicious and satisfying vegetarian recipe (the anchovy fillets have been left out to keep the dish truly vegetarian).

Adapted from The Gourmet Cookbook


Vegan Double Chocolate Oatmeal Banana Cookies Recipe

By Katie Cizewski | January 10, 2011

Photo: Katie Cizewski

Photo: Katie Cizewski

Vegetarianism has finally been accepted as a mainstream way of eating.  A vegetarian restaurant is opening in my neighborhood, meat-free recipes fill the pages of the newspaper, and many friends consult me on potentially adopting the vegetarian lifestyle.


Now that I’ve mastered an animal-free diet, I’m going to take this vegetarian trend to the next level and give veganism a try.  Because who knows, maybe that will be mainstream soon too.  Here is a vegan recipe that I love:


Mock Cheese Souffle Recipe

By Katie Cizewski | January 3, 2011

Photo: feministjulie


Happy New Year!  Usually I don’t make resolutions for fear of falling short of my goals.  However, for 2011, I have a resolution that seems doable.  My New Year’s resolution is to keep up the Meatless Monday regimen, and I encourage you to do the same.

To celebrate 2011 and the first Meatless Monday of the year, I will be making this easy and decadent vegetarian meal.  It’s one of my favorites: mock cheese souffle with salad and roasted pears.

You don’t need much time or skill – let alone professional culinary training – to make a rich and light souffle-like dish.  Similar to bread pudding, this sumptuous dish is reminiscent of a meal at a French bistro that doesn’t rely on meat for great flavor.

Adapted from the New York Times Magazine, February 2, 2003 issue.


Feta Mint Wild Rice Salad Recipe

By Katie Cizewski | December 6, 2010

Photo: alaczek

Photo: alaczek

Thanksgiving is finally over and by now all of your leftovers should be gone too.  Did you have a vegetarian Thanksgiving?  I did and it was truly wonderful.  At my Thanksgiving there was a creamy green bean casserole, rich scalloped potatoes, steamed brussels sprouts, cranberry sauce made from scratch, candied sweet potatoes, and a yummy cherry pie.  As the American tradition goes, I ate more than I could handle and then afterwards sunk a little bit deeper than usual into the couch to catch up with the family.

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