from How To Cook Everything Vegetarian 2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw 1 large or 2 medium (about 1 pound) sweet potatoes Salt […]
Almond Feta Cheese with Herb Oil
from Vegetarian Times, April 2009 1 cup whole blanched almonds 1/4 cup lemon juice 3 TBS plus 1/4 cup olive oil, divided 1 clove garlic, peeled 1 1/4 teaspoon salt […]
Pasta With Roasted Carrot Sauce
adapted from Vegetarian Times Complete Cookbook 5 carrots, peeled and sliced 1 onion, coarsely chopped 1 bell pepper, cut into chunks 3 cloves garlic, peeled, but left whole 5 roma […]
Homemade Chocolate Syrup
1 cup cocoa powder 2 cups sugar 1/4 teaspoon salt 1 cup cold water 1 tablespoon vanilla Directions: In a 3-quart saucepan, whisk together the cocoa, sugar and salt until […]
Black Beans With Orange Juice
from HTCEV by Mark Bittman 3 cups cooked or canned black beans with about 1 cup of their cooking liquid 1 1/2 teaspoons ground cumin Salt and freshly ground black […]
Millet with Chard and Carrots
2 tablespoons olive oil 1 medium onion, chopped 2 carrots, chopped 1 clove garlic, minced 1 bunch swiss chard leaves and stems, chopped (or 1 cup frozen, thawed chard or […]
Roasted Brussels Sprouts With Garlic
from How To Cook Everything Vegetarian 1 pound Brussels sprouts 1/4 cup extra virgin olive oil 5 cloves garlic, peeled, or more to taste Salt and freshly ground black pepper […]
Creamy Tomato Soup
2 teaspoons olive oil 1 small onion, diced 1 carrot, peeled and diced 1 celery stalk, diced 1 clove of garlic, minced 1 bay leaf 2 1/2 cups vegetable broth […]
Golden Bowl
from Vegetarian Times June 2008 2 Tbs. vegetable oil, divided 15 oz. extra-firm tofu, drained and cut into 1/2 inch dice 2 tsp. low-sodium soy sauce, plus more to taste […]
Mexican Rice Soup
from Vegetarian Times, Sept. 2008 Broth: 1 Tbs olive oil 1 small onion finely chopped (3/4 cup) 2 cloves garlic minced (2 tsp) 3 cups low sodium veggie broth 1 […]