from Mark Bittman’s How To Cook Everything Vegetarian 1 cup dried lentils, washed and picked over 1 bay leaf Several sprigs fresh thyme or a few pinches dried…
Category: Vegetarian
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Baked Chard Stems with Tomatoes, Garlic and Parmesan
from “A Year In A Vegetarian Kitchen” by Jack Bishop 1 tablespoon extra-virgin olive oil, plus extra to grease the baking dish 1 pound chard stems (about 12…
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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…
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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…
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Roasted Beets with Orange Vinaigrette
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…
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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…
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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…
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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…
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The Simplest Bean Burgers
from How To Cook Everything Vegetarian by Mark Bittman 2 cups well-cooked white, black or red beans or chickpeas or lentils, or one 14-ounce can, drained 1 medium…
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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…