If you scratched your head at the title of this recipe like I did, trust me. Or rather trust Yotam Ottolenghi. You won’t regret it. The combination of brussels sprouts, mushrooms and a sweet and spicy marinade makes for a plate you won’t turn down.
Wow this carrot and coriander soup has an intense color and flavor thanks to the spice blend. Clear out your veggie drawer and make it this week!
In need of a quick meal? Make this your go-to. It takes less than 15 minutes to prepare honey garlic tofu…and that includes the time to chop the herbs and green onion.
Is there any food more cooling than a cucumber? How about lettuce? Or a soup that’s best served chilled? Cucumber and Lettuce Vichyssoise from Hugh Fearnley- Whittingstall should be a part of your Summer meal plan.
I really like veggie burgers although the texture is frequently a complaint. The mix in these spinach and tofu burgers addresses the texture dilemma thanks to the addition of mushrooms and oats.
Today’s entry is an unusual salad I’ve had my eyes on for a while. The recipe calls for puy lentils, the small greenish black pulses from France. I used Spanish Pardinas, they’re small and hold up well to the heat, which makes them great for using as a base for other foods. In this case,…
Oh what a sunny soup this is. It’s just perfect for gloomy winter days and beyond. This is a veganized version of Heidi Swanson’s Red Lentil Soup with Lentils and it is highly recommended.
It’s January…the month where food resolutions are made and quickly broken. It’s easy to eat lots of fresh veggies and salads in the summer months, but if you live in the Northern Hemisphere by now you may be having difficulty eating your green stuff. This colorful salad is loaded with superfoods and if you’re following an…
The final Recipe ReDux challenge of 2016 is the annual Grab a Book & Cook. The idea is to pick a recipe located on a page that’s any combination of 2016, such as 16, 201, 26 – you get the idea. I have numerous cookbooks on my Kindle but only one with me that’s actually…
Robust kidney beans are made for a curry like this. They have great texture and their flavor marries well with the tomato gravy loaded with curry spices. Red bean curry will warm you up on a cold day.