The Elizavegan Page

After a few unprecedentedly glorious weeks in the original England - seriously, we were rained on once the whole time - we returned to hi...

Like all good (half) Greek girls, I used to love me some feta cheese, although - as with black olives - it took me awhile to come around t...

As the youngest of four children, I grew up with a lot of hand-me-down books. One of these was Danny and the Pancakes , the story of a lit...

Once again, I must  apologize for my recent radio (i.e. blogging) silence. Once The Winter That Would Not Die finally turned up its toes ,...

This deceptively simple dal packs a lot of flavor, and with its smooth, porridgy texture and cheerful yellow color, it's like a big, ...

This thick, creamy stew makes a comforting dinner on a chilly evening, or any time you're feeling a bit bashed about. Flavor-wise, it...

Full disclosure: I have never, to my recollection, eaten or even seen egg foo yung, which Wikipedia defines as "an omelette dish f...