Posts Tagged ‘vegetarian’
Bulgur and Veggies with ABU
My parents are visiting starting tomorrow, and in anticipation of their visit, I may have gone a bit overboard in grocery shopping. My fridge’s produce bins were full to the point of overflowing. I needed to do something fast! 
Yep, that’ll do the trick.
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Carrot and Parsnip Soup
Summer = hot. (And water = wet.) But I’m still on my soup jag, though the compulsion might be lessening a bit, so I decided that a cold soup might be in order. I also had on hand a bag of carrots that was beginning to cross the line to where they’d be less than satisfyingly crunchy, so what better use could they have than as the base of a chilled, creamy bowl of gorgeous orange-colored soup?
Baked Spaghetti Squash
“Hello, friends! I’m Mr. Spaghetti Squash! And the lady in front of me clearly has either too much free time, or else children who will need to be coaxed into trying new things! Ahem!”
“This…may end badly for me.”
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Roasted Portobellos
While I was making the Broccoli Polenta, I was also thawing some pork chops, feeling very “meh” about them. In the meantime, though, I got an email from a friend who said she was in the process of making a tofu and shiitake stir-fry, and suddenly my mind flew to the baby bellos I had in my own possession. Now, those appealed much more! The Veganomicon to the rescue, yet again!
(Can I just take a moment here to say that I am completely won over by this cookbook? If you had been debating getting it, do it. Whether you’re vegetarian, vegan, or omnivorous, understand that when it comes to delicious vegetable presentations, vegetarians and vegans have it going on!)
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Broccoli Polenta
Somehow (I blame sinister alien experiments), I wound up with a metric ton of broccoli in my fridge. I toyed with cooking and pureeing it, then hiding it in things, but my kids actually are willing to eat broccoli straight up, so that seemed like a waste of time. The Veganomicon has a nice recipe that called for four chopped cups of the stuff, though – instant winner!
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Chilaquiles
Eric ends up eating in the cafeteria at work a lot, and it’s not the most healthful of cuisine. (Understatement.) We do try to pack his lunches, but he very much prefers meals with variety and more “oomph” than your garden-variety cold sandwich with cut veggies or fruit. Well, who doesn’t? But prepping complicated lunches often requires more time and energy than I have in a typical morning, so there’s been a struggle. I decided to look for strong casseroles and stew dishes that would provide tons of leftovers and that would stand up well to fridging or freezing; then I could store them in serving-sized quantities, ready for handing off to him in the mornings.
Enter…chilaquiles.
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Black Bean Vegetable Soup
Oh, beans. I love you.
Ah, cast iron Dutch oven. There is no better destination for those lovely beans – not when they’re destined to become that wonderful, wonderful dish that is a perfect bean soup.
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Chickpea Salad
Sometimes you need an easy protein for a meal, and you don’t feel like futzing with meat. Canned beans are one of the simplest ways to do that. Ordinarily, I’m a fan of the dried bean, for convenience and simplicity, but they do take time to prepare, so if for whatever reason I don’t want to devote hours to that, the pantry is stocked with a few cans of beany happiness.
I love chickpeas. I love hummus, I love them roasted, and I love them in bean salad. As of tonight, I love them as the star of their own salad, backed up by capers and roasted red peppers.
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