Tag Archives: vegetarian

Poached egg on mushrooms and toast

This was inspired by an item I saw on a menu. I thought “I can do that”…and so for brunch yesterday, I did! Everyone (our friend, my husband, and me) seemed to like it. Ingredient (serves 3) 1 package mixed … Continue reading

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Fatoosh Salad

Here’s an easy twist on a Mediterranean Fatoosh Salad. We didn’t have some of the ingredients that the recipe called for, but had some other things laying around….so I reinvented the recipe. Ingredients 1 Green Onion 1 yellow bell pepper … Continue reading

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Polenta with Chard, sun dried tomatoes, and caremelized onions

This is the last of my cooking for tonight (I cook in bursts–I actually made one more dish too, daal makhni). I saw a vegetarian times recipe for grits with kale and caramelized onions. I took that and played with … Continue reading

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Mushrooms and kale with faro

I bought some kale and chard yesterday and was looking for something to do. I’ve also never tried faro so I bought some yesterday. Faro and kale seem all the rage lately. I couldn’t understand why…but with this dish, it … Continue reading

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Stuffed Sweet Potato Skins (another superbowl dish)

The last of last night’s superbowl dishes was: Stuffed sweet potato skins. A melding of 2 different recipes that is a little time consuming but rather tasty. Ingredients 2 sweet potatoes 1 link of “Field Roast” mexican chipotle fake sausage, … Continue reading

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Wholegrain Cranberry Fig Muffins

I saw a tasty recipe for fig cornmeal muffins in the New York Times and I tinkered with it. 1 cup figs 1/2 cup cranberries (mine happen to be frozen–bought too many fresh cranberries at thanksgiving, but they are coming … Continue reading

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Mushroom Lentil Burgers and Mango lentils

Mango lentils, you ask? It’s a wee bit sweet, but our verdict was that it was tasty. We then turned that into a veggie burger. (photo coming later when we make this again) Part 1: Mango lentils Ingredients 1/2 c … Continue reading

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Superbowl “Buffalo” Cauliflower

Why Buffalo cauliflower, you ask? We saw the recipe and were curious. And it turned out to be tasty!Ingredients 1 head of cauliflower broken into florets 1/8 cup Sriracha (less if you wish) 1/4 cup balsamic vinegar 1/8 cup water … Continue reading

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Superbowl inspired Jalapeno Soft Pretzels

Inspiration and base recipe from Smitten Kitchen…with a few little tweaks. We weren’t sure how these would turn out….but the verdict was that they are awesome. There are only 2 left on the plate! Ingredients (note: one adaptation was to halve … Continue reading

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Beet Pate

After we received 2 bunches of beets in last week’s box, we were left wondering…”what the heck do we do with these?” I’ll admit, I don’t love a lot of beet dishes. But when I looked up recipes for soups, … Continue reading

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CSA Chronicles parte Quatre: Ratatouille

There was a large eggplant, a zucchini, some tomato sauce, and an onion in the fridge, along with some Robusto cheese and the cojita. What to make? That famous peasant food favorite of crotchety food critics like Gusteau, of course. … Continue reading

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The CSA Chronicles: Kholrabi & Kholrabi Bharta

Since we lost our garden to the “Temple of Doom”, I finally convinced my husband to let us try joining a CSA. Actually, no I can’t take the credit–my friend did, when she told him about a reasonably priced one … Continue reading

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sweet potato pesto

A 5 minute alternate for regular pesto…has a super food, too! in a food processor, combine the following ingredients and process until smooth: 1 sweet potato cooked (wrap it in a wet paper towel and microwave for 5 minutes). then … Continue reading

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Portabella Parmesan with sweet potato pesto

I saw Giada make a version of this when i was mindlessly watching the food network while cooking one night. Hers seemed too cheesy (especially since I wasn’t supposed to be eating dairy–or at least minimizing it). So I modified … Continue reading

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Caramelized Onion Pizza with Sweet Potato-Walnut-Basil Pesto

This is an improvement on a recipe I have been making since last year, when I found something similar in “Food and Wine” magazine.  My innovations include: adding more flavor with the walnut-basil-sweet potato pesto (the original just has a … Continue reading

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Orange-beet salad

This was inspired by a trip to the farmers market in DuPont Circle, where we tasted some amazingly sweet red beets and found a few oranges. Then someone brought us a huge tub of salad greens. And I had a … Continue reading

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Jungle curry

This is a thai-inspired curry that used ingredients I had at home, rather than what you *really* need. I’d say if you have the real thai ingredients, use them. But the substitutes were pretty good! ♠ The ingredients 1 medium … Continue reading

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Veggie Kabobs With Flava (Indian and Italian)

We had a few friends over on Sunday afternoon to enjoy what might be the last dregs of summer…barbeque style in our garden (where there’s a grill and a picnic table). So what do vegetarians grill? And how do you … Continue reading

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Zucchini Carrot Muffins (whole grain & gluten free!)

I had carrots & zucchini handy. (Sense a theme?) And I’d just seen a cooking show where Giada made healthy carrot zucchini muffins.  Here’s her recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/carrot-and-zucchini-mini-muffins-recipe/index.html.  I’ve modified it some –including changing the ingredients and proportions up a little … Continue reading

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Superfood Stew (Kale, Beets, Sweet Potatoes)

We had some kale & beets in the fridge and sweet potatoes on the counter, so my mission was to see what I could create to use them up…et voila, superfood stew! ♥ equipment needed: a heavy pot (i like … Continue reading

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