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 […]
Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
serves 8 from Vegetarian Times, April 2008 1 small white onion, cut into 8 wedges 2 lbs. roma tomatoes, cut in half. (I used two cans of whole tomatoes, cut […]
Yellow Broth
A classic Irish soup made with Oatmeal 1 teaspoon olive oil 1 teaspoon butter 1 onion, finely chopped 1 leek, cleaned and thinly sliced 2 carrots, finely chopped 2 celery […]
Bean and Cheese Empanadas
from Mark Bittman’s How To Cook Everything Vegetarian1 1/2 cups all-purpose flour, plus a little more1/2 cup masa harina, fine cornmeal or more all purpose flour1 1/2 teaspoons baking powder1 […]
Vegetable Curry
(Don’t be daunted by the long list of ingredients. Use the vegetables you have on hand, and it comes together very quickly!) 1 tsp olive oil1/4 cup raisins1/4 cup coarsely […]
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 […]
Black Bean Enchiladas with Spicy Pumpkin Sauce
a recipe adapted from Every Food magazine by Bob on the CLBB Serving Size : 4 1 can pumpkin puree — (15 ounce) 2 1/2 cups water 2 teaspoons salt […]