Adapted from Wendy O'Neal's blog, Around My Family Table. You can use either a pressure cooker or a slow cooker. 1 onion, peeled and chopped 3 cups (about 1 pound) dry pinto beans, rinsed 1 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 2 1/2 … [Read more...]
Sparky Mushroom-Fennel Spaghetti
Excellent vegetarian pasta sauce that doesn't include tomatoes. An orginal Gran recipe. 1/2 yellow onion, diced 3 garlic cloved, minced 2 small or 1 large fennel bulbs, medium diced 8 ounces mushrooms, sliced 1 red bell pepper, medium diced 2 tablespoons mascarpone … [Read more...]
Green Bean and Tomato Salad with Tarragon Dressing
From Food & Wine, adapted from a recipe from Paul Virant. This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics. You can substitute fresh asparagus when it comes into season in the springtime. 1 pound green and … [Read more...]
Tamale Pie
Adapted from The New Laurel’s Kitchen (1986) by Laurel Flinders, Carol Robertson, and Bronwen Godfrey. Tamale Pie is a vegetarian dish that doesn't result in feelings of deprivation among meat-eaters. Double this recipe because it’s even better left over. If you choose to use … [Read more...]
Mu Shu Seitan
From The Purple Carrot. Not authentic Asian food, but delicious nonetheless. And you can make it at home. Seitan is a vegan protein that blends well with other ingredients. Unlike, say, tofu, seitan will never make your meat-eating guests ask, "What's this stuff?" in a suspicious … [Read more...]
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