from The Ball Blue Book Yield: about 2 pints 5 1/2 cups husked, cored and chopped tomatillos (about 2 pounds) 1 cup chopped onion 1 cup chopped green chile peppers […]
Chocolate Chip Cookies
from “From Amish and Mennonite Kitchens” Makes about 8 dozen 1 cup shortening 2 cups sugar 4 eggs 1 cup sour cream 1 teaspoon vanilla 4 cups flour 1/2 teaspoon […]
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 […]
Mexican Rice Soup
from Vegetarian Times, Sept. 2008 Broth: 1 Tbs olive oil 1 small onion finely chopped (3/4 cup) 2 cloves garlic minced (2 tsp) 3 cups low sodium veggie broth 1 […]
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 vinegar **see […]
Blueberry Slump
from King Arthur Flour’s All-Purpose Baking Book *Note: Non-dairy buttery sticks and almond milk work fantastic in this recipe to make a non-dairy variation. Syrup: 4 tablespoons butter 1 cup […]
Fresh Blueberry Pie
1 recipe of Judy’s Flaky Pie Crust 4 1/2 cups fresh blueberries 1 cup sugar 2 1/2 tablespoons cornstarch pinch of salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 2 tablespoons […]
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 […]
Lemon-Garlic Leg of Lamb
from Sublime Smoke by Cheryl and Bill Jamison Serves 8 or more Paste: 1/2 medium onion, chunked 1 whole head of garlic, peeled 3 tablespoons fresh lemon juice 2 teaspoons […]
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) […]