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Roasted Vegetables with Chickpeas and Couscous
Vegetarian Week continues here at We [Heart] Food, with this recipe (okay, it uses chicken stock, but you could replace with vegetable stock) from Fitness Food. Nothing too fancy here, just a huge plate of roasted vegetables over a bed of couscous and chickpeas. [donotprint] Lisa says: Waaahoooo! Chris says: I know, this is like […]
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Porcini & Wild Rice Soup
We decided that after a meat-heavy couple of months, it was time for a week’s worth of vegetarian meals. So we started off with tonight’s soup, adapted from a recipe in Veganomicon: The Ultimate Vegan Cookbook. This recipe is chock full o’ shrooms, makes the house smell fantastic, and best of all, is extremely easy […]
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Honey Vanilla Ice Cream
Lisa’s first attempt at making ice cream with her new toy worked out really well. She made a honey vanilla-bean ice cream that made us all very happy. This recipe came from… well, the manual for the ice cream maker. 🙂 [donotprint] Chris S. says: I scream… Cathy says: You scream… Chris says: We all […]
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Spicy Lamb Ravioli in Fumet
Another bonus of Cathy and Chris visiting this weekend: they eat meat! I’ve been wanting to make this dish for a while, but a large portion of our friends are either vegetarian or only eat fish. This recipe comes from The Stinking Rose Restaurant Cookbook, and while it’s a bit time-consuming, the end result is […]
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Moroccan-Style Chicken and Root Vegetable Stew
Cathy, Chris, and Theo were visiting from Sacramento this weekend, and we wanted to find an easy recipe that would be both filling and use the vegetables newly-arrived via the CSA box. We adapted this winter vegetable stew recipe from Epicurious, increasing the chicken and modifying a few things based on comments from those who […]