This dressing really brightened up a basic salad.
Category Archives: vegetarian
Vaguely Indian ingredients + Asparagus = deliciousness.
So I thought I was going to end up making an entirely new vegetable tagine recipe for dinner. Then I just decided to adapt my chicken one instead. It’s basically the same recipe with no meat and some different veggies and ingredients. Note: I think I ended up overcooking the veggies. This is because I made this dish ahead of time, left the lid on for like an extra hour, etc. If I had just taken it off the stove after the initial cooking time, it would have been the texture I wanted (John liked it the way it was, so I’m probably overanalyzing anyway).
Mmmm. These were rich and delicious. I will say the recipe needed a lot more liquid than called for – I just kept adding veggie broth until I got the texture I wanted.
This turned out well and was easy to make. The dough didn’t get very crispy on the bottom, but I think that’s more to do with the fact that my pizza stone broke and I made these on baking sheets. This was a none-too-fancy margherita; we were more impressed with the white pizza (recipe to follow). This is from “How to Cook Everything Vegetarian.”
John’s been talking penne a la vodka since Mostly Meatless March started, and damn did this taste good with homemade bread. I’m not sure it’s the ultimate recipe for me (sauce a little too thin, maybe?) but it’s definitely made for some tasty lunches. Via Smitten Kitchen, though she got it from Rachael Ray.
So yeah, my go-to tomato soup recipe actually uses beef stock. So I had to change things up a bit this month. This was a pretty impromptu recipe, but it turned out really nice. I’m not a fan of tomato soups that are either too creamy or taste too much like tomato sauce, and this was neither.