Garden Enchilada Bake Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny 1 c. quinoa, rinsed and drained 1 1/2 c. vegetable broth (or chicken broth) 1 15 oz. can tomato sauce, divided 2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is) 1/2 t. […]
vegetarian-friendly
Lentil Loaf
A friend of ours had us over for dinner one night and served us an amazing lentil loaf – it was cooked in a pie pan, and had a nice solid consistency. He claimed it was a British wartime recipe, a meatloaf substitute in a time of scarcity. I kept bugging him for the recipe, […]
Spanish Tortilla (omelette)
I think I like leftover potatoes better than the first time they come around, and this is one reason why. This makes a hearty, easy meal that feeds a crowd, and even keeps vegetarians happy. It’s great hot, but also good cold as a late-night snack (sort of the 17th century Taco Bell). You can […]
Couscous Salad
This is a great dish to bring bright colors and fresh (non-mayonnaisey) flavors to a potluck. I used “maftoul” (giant couscous), but you could any grain that suits your fancy and stays toothsome when cooked: barley, wheat berries, bulghur, brown rice, wild rice, etc… 1.5 c. maftoul couscous3 c. chicken broth1 red bell pepper, diced1 […]
Indian Fried Rice
What to do when you have some leftover long grain rice and you want some spice? Fried rice, Indian style. You can make it vegetarian, or add some meat or shrimp (leftovers work great). You could also mix in some peas or cooked lentils at the end. 3-4 c. leftover long-grain rice1 jalapeno, sliced2 tsp. […]
Squash, Lentil and Chickpea Curry
I was looking at all of the beautiful winter squash at the farmer’s market but at the same time I had a craving for Indian food. Looking around online, this recipe was the most appealing, since it has both a lot of veggies and some protein sources. I personally like it a bit spicy to […]
Harira
This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: – […]
Roasted Cauliflower Yogurt Dip
Ingredients: 1 head cauliflower (2 lb), cut into florets 2 Tb olive oil 1/4 tsp whole cumin seed salt red pepper flakes 1 cup plain yogurt (I use Greek yogurt) 1 Tb lemon juice Method: 1) Heat oven to 425 F. On a rimmed baking sheet, drizzle florets with oil and sprinkle with cumin seed, […]
Sweet and savory kale
This sounds a little weird perhaps, and there are some haters out there who can’t abide sweet with savory. But haters gonna hate, and this side dish turned out really well – I served it with roasted chicken, mashed potatoes and gravy, and it added that sweet element you get from cranberry sauce without being […]
Spinach with Chickpeas
This is another recipe from Chef Ramzi’s cookbook. Very easy to make, good on rice or with pita bread. Had a bit of protein from the chickpeas, which makes it a nice satisfying side dish (or main dish for skinny vegetarians.) Ingredients2 10oz packets of frozen spinach, thawed and squeezed dry, or 2 pounds fresh […]