2 red or green bell peppers, cut into 1-inch chunks 1 red onion, coarsely chopped 1 large or 3 small eggplants, cut into 1-inch cubes 2 small zucchini or patty […]
Filling For Stuffed Squash
1 teaspoon olive or peanut oil 1/2 pound bulk pork sausage 1/2 cup diced onion 1 carrot, peeled and shredded 1/2 cup diced celery (one smallish stalk) 2 tablespoons diced […]
Boulangerie Beans and Potatoes
from HTCEV by Mark Bittman Makes 4 servings 2 tablespoons fresh thyme (or 1 teaspoon dried), divided 3 cups cooked white beans, drained, but still moist (use beans cooked from […]
Polenta With Green Chilies And Cheese
adapted from Bon Appetit 2 cups milk 1 cup water 3/4 cup yellow cornmeal 3 garlic cloves, minced 1/2 teaspoon salt 1/2 cup freshly grated Parmesan cheese 2 4-ounce cans […]
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 […]
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) […]
Chard Burritos with Tomato-Chipotle Salsa
Salsa: 1 pound ripe tomatoes, cored and cut into 1-inch dice 1 small chipotle in adobo sauce, minced (about 1 tsp) 1/2 teaspoon minced fresh oregano leaves Salt Burritos: 1 […]
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 […]