If you eat seasonally and live in Texas, late summer means eggplant, zucchini and peppers. And the best way to use this limited range of veggies is to get creative — something I don’t mind doing. This week, with a nudge from Julie Moskin, we enjoyed this gorgeous, Middle Eastern-inspired dish.  Ingredients 3-4 narrow eggplants, sliced into ½-inch thick wheels (be sure to choose eggplants with shiny skin and that feel heavy for their size) Sunflower oil and olive oil…

My favorite restaurant in Cluj is Samsara. It is so good, it is nearly worth the three flights and layovers required, just for a meal! Although everything is delicious, I was especially intrigued by their raw tabbouleh. I took a photo and made note of the ingredients while enjoying each bite, vowing to make it at home. This week, when I hosted three brilliant women for an afternoon idea exchange, I had the perfect opportunity to recreate it. Naturally,  I…

Cassoulet is a French classic and (traditionally) absolutely not vegan. But you can easily capture the essence of this comfort-food dish in my meat-free version. Even better on the second day, cassoulet can be made the night before and gently reheated, perhaps served alongside a hearty kale salad for a delightful weeknight supper.  Ingredients 1 cup dry white beans, soaked 8 hours and cooked until tender (drain excess liquid). Alternatively, use 3 cups canned white beans, drained and washed (consider…