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Ediflora

We’re back!

After an hiatus, Ediflora is back. Ediflora has taken this time to read up more on nutrition and has become a total fan-boy of Dr. Michael Greger and his Nutrition Facts site of information.  There’s a wealth of information on the latest studies and findings that he summarizes…

Winter Soup

It’s warmed up a bit here today, but it’s still winter and when it’s cool outside, I love nothing better than a bowl of soup.  I came up with this today, I think it sounds good. 1 head cauliflower, chopped 2 carrots, chopped 6 cloves of garlic 1…

Veggie Lasagna with a Turkish Twist

I’m constantly on the lookout for new and interesting ways to challenge my palate, while still eating well. I love Turkish flavors, especially after having had the opportunity to spend about three weeks there a bunch of years ago.  So I sort of came up with this.  I…

Roasted Chickpeas

Did you know those things are $4 for a 6 oz bag? Are you kidding me?  The grocery store down the street sells cans of garbanzos for $1 each.  Two cans, plus a little Greek spice mix and a touch of olive oil and 40 minutes at 325…

Channa Masala Deep-Dive

This was a great read over at Serious Eats about techniques for making a kick-ass channa masala.   I really liked one we had this past weekend, but there’s no reason not to think I can’t improve upon it. I realized that I’d actually found the perfect solution just…

Old World Rice & Bean Lettuce Wraps

I love browsing bulk food sections to see what’s on offer as there are often good buys to be had.  Sometimes it’s interesting grains that you don’t see a lot of or some other spice that you just have to bring home.  A blend of mixed rices and…

Ediflora is on Flipboard

If you like what you see here, Ediflora is also on Flipboard.  Some flips make it here, and some don’t, but if you’re interested in whole foods plant based eating, check it out, too.

The Chicago Diner – A Review

We try to make as much of our own food as we can, including starting last some Fall to make some of our own staple items, like my own mustard, salad dressings, butter substitutes and more. I love knowing each specific ingredient in everything we use. So it…

Mushroom Lentil Wontons

I used dried and reconstituted shiitake and maitake mushrooms about 1/2 cup each 1 can water chestnuts 1 Tbsp low-sodium soy sauce 1 Tbsp sliced lemongrass 1 Tbsp minced ginger 1 Tbsp sweet pickle relish 1/2 cup cooked green lentils (i had them on hand and threw them…

Maitake Barley Soup

We had a delicious barley soup the other day at The Chicago Diner that I hadn’t been able to stop thinking about.  This was my attempt at that soup with what we have on hand. 1 1/2 cups reconstituted dried maitake mushrooms, chopped 2 small carrots, sliced thin…