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Otsu
Here’s another recipe from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking: this one a cold noodle salad with a spicy dressing and browned tofu. We got impatient for dinner and didn’t brown the tofu as long as recommended, but it was delicious nonetheless. Leftovers were great the next […]
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Ultimate Veggie Mini-Burgers
This recipe from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking sounded pretty interesting — it’s not your Garden(burger) variety veggie patty. With this recipe, the veggie patty is the bun, so you don’t end up with such a dry burger. You can then fill it with whatever strikes […]
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Creamless Mushroom Soup
I found this recipe on Pino Luongo’s blog, and it also appears in his cookbook, La Mia Cucina Toscana: A Tuscan Cooks in America. Frequent readers of this blog know that Lisa and I both love mushrooms, and the prospect of a creamless creamy soup sounded really appealing. We had also just picked up a […]
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Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco
These delicious tacos from Mexican Everyday are filled with a mixture of caramelized onions and sauteed green chard — definitely a departure from the norm for us! When we make tacos at home, we’re more likely to fill them with mahi-mahi or shredded chicken. We picked this recipe because it’s Vegetarian Week here at We […]
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Broccoli and Tempeh Rice Bowl
Tonight’s Vegetarian Week feature comes from the Washington Local and Seasonal Cookbook: tempeh, broccoli, and peppers are quickly stir fried with a sesame-soy marinade and served over a bowl of brown rice. This recipe is really quick to make — the longest part will be waiting for your rice to cook, so get that going […]