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…
Category: Vegetarian
-
Falafel
From How To Cook Everything Vegetarian by Mark Bittman makes 6 servings 1 3/4 cup dried chickpeas 2 cloves garlic, peeled and lightly crushed 1 small onion, quartered…
-
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 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…
-
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…
-
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…
-
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…
-
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…
-
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…
-
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…