slightly adapted from Williams-Sonoma Picnics and Tailgates 6 beets, about 2 pounds, trimmed and scrubbed 1/4 cup coarsely chopped pecans 2 tablespoons orange juice 1 teaspoon real balsamic vinegar **see […]
Coconut Rice With Edamame and Leeks
from AYIAVK by Jack Bishop 10 ounces frozen shelled edamame, about 2 cups 2 tablespoons canola oil 3 medium leeks, white and green parts, halved, washed well, and cut into […]
Chinese Noodles with Golden Tofu and Greens
from A Year In A Vegetarian Kitchen by Jack Bishop Salt 1 pound fresh Chinese noodles (I used Udon) 2 tablespoons plus 1 teaspoon roasted peanut oil (I used less) […]
White Bean Puree with Sauteed Greens
from A Year In A Vegetarian Kitchen by Jack Bishop serves 4 2 tablespoons extra virgin olive oil 2 medium onions, halved and thinly sliced 4 medium garlic cloves, minced […]
Whole Wheat Spaghetti with Dried Cherries, Chard, and Walnuts
from A Year In A Vegetarian Kitchen by Jack Bishop Serving Size : 4 1/4 cup finely chopped walnuts 1/4 cup extra-virgin olive oil 4 medium garlic cloves — minced […]
Barley “Succotash”
from “How To Cook Everything Vegetarian” by Mark Bittman makes 4 servings 4 Tablespoons butter or olive oil 1 Cup pearled or hulled barley Salt and freshly ground black pepper […]
Autumn Harvest Red Lentil Soup
Recipe By The Healthy Hedonist, Myra Kornfeld 1 cup red lentils — sorted and rinsed 5 1/2 cups water 1 bay leaf Salt 2 tablespoons extra-virgin olive oil 2 onions […]
Olive Oil Salt Bread
from How To Cook Everything Vegetarian by Mark Bittman 1/3 cup olive oil, plus more for greasing pan3 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt, preferably coarse or sea […]
Lentil Dal
1 tablespoon olive oil 1 cup onions — chopped 1 tablespoon fresh ginger — peeled, minced 1 teaspoon cumin seeds 1 teaspoon turmeric — ground 1/2 teaspoon red peppers — […]