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 […]
Sweet Potato And Quinoa Salad
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 […]
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 […]
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 […]
Savoy Cabbage and Radicchio Slaw with Blood Orange Dressing
Serving Size : 6 6 tablespoons fresh blood orange juice 1 1/2 teaspoons rice vinegar 1 teaspoon honey 1/4 cup olive oil 1/4 cup mayonnaise 1 1/2 tablespoons chopped shallot […]
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 […]