Homemade Vegetarian Baked Beans

A glass baking dish of vegetarian baked beans

Next time you have dried beans in the cupboard and an empty produce drawer, give this recipe a try. I made this batch with a bag of beautiful locally-grown cranberry beans that I had received in my CSA share. Baked beans are typically made with small white beans, such as navy beans, but as always, […]

Fried Rice

A plate of fried rice with a friend egg on top

Fried rice is a delicious example of what I love to celebrate on Vinegar Home—getting creative with leftovers and whatever you have on hand. And if you don’t want to wait until you have leftover rice (I didn’t), you can cook rice in the morning, store it in the refrigerator, and then make this recipe […]

Nutritional Yeast Sauce Pasta

A white bowl of fettuccine style pasta in a creamy yellow sauce

Much like my recipe for Easy Peanut Noodles, this pasta sauce is a versatile standby in my household. Enjoy it on pasta as-is or top it with whatever fresh, crunchy veggies you have on hand. Some great candidates to try are fresh arugula, sauteed sweet peppers, or stirfried broccoli. If nutritional yeast is new to […]

Two Ways to Roast Butternut Squash

Cubes of butternut squash on a silver backing sheet

There are two common ways to roast butternut squash—peeled and cut in cubes or wedges or simply halved and roasted with the skins on. Peeling squash takes a bit more work, but the roasting time is shorter (20-25 minutes) and you have a lot of serving options. Try peeled and roasted butternut squash as a […]

Mung Bean Sprouts

Canning jar full of sprouted mung beans in a refrigerator

I learned about mung bean sprouts from an old friend who became a natural-food enthusiast in the early seventies. Every time I visited her home, I noticed a jar of sprouts in her dish drainer—so I asked her about them. She explained her simple process, and I’m forever grateful to her. I make them frequently, […]

Eggplant Sandwich (With Quick-Pickled Carrots & Onions)

baguette style bread topped with sliced of roasted eggplant and pickled carrots

Here’s a festive meal that might win over the eggplant averse. If you really want to stack the deck, make it with a soft baguette-style bread. You should feel free to improvise with this sandwich. The key elements are some kind of soft and chewy bread, baked eggplant (straight from the oven or leftover), a […]

Baked Eggplant Slices

sliced of baked eggplant on a baking sheet

Good news! No need to salt the eggplant for this process. This is quick and easy. Serve as an appetizer, side dish, or pair it with pasta and marinara. My favorite thing to do with baked eggplant slices is this Eggplant Sandwich which you can make when the eggplant comes out of the oven or […]

Homemade Veggie Scrap Broth

Three mason jars of brown broth

In Top 5 Things to Keep in the Freezer, I introduced the idea of keeping a veggie scrap bag in your freezer, which is how you make my sixth top frozen staple item—homemade veggie broth.  If you have a compost program in your community or a backyard compost, most of your food scraps probably end […]

Quick Pickles 101

Three open canning jars filled with sliced vegetables

Quick pickles (or “Quickles”) take very little time to make and will last in the refrigerator for up to two months. Add them to crudeté platters and use them to garnish any sandwich or savory dish that would benefit from a bit of crunch, salt, and acid. I frequently make small batches for tacos, falafel, […]

Basic Black Beans

Ziploc baggie full of uncooked black beans

Yellow or orange bell peppers are particularly nice in this dish. When they are abundant in the summer, I highly recommend freezing as many as you can so you have them on hand as long as possible (see post link below for how to freeze bell peppers). Fresh-frozen celeriac is another way to get a […]