Vegetarian Recipes
Spicy Falafel
Crispy, spicy falafel make a delicious (and fairly easy-but-also-impressive) vegan lunch or dinner. Or even appetizer! Make them little bite-sized balls for snacking or bigger patties for turning into sandwiches or wraps. The trick to making falafel is to start with soaked but not cooked chickpeas. I know it seems wrong to American sensibilities to eat…
Read MoreRoasted Vegetable Tacos
We’ve been eating more vegetarian meals lately. For the last year, really, I’ve been feeling the pull back to my vegetarian roots. I suspect it might be a response to the harshness of the world. A desire to be gentler to other living things. An increased tenderness towards all creatures — human, animal, insect — just trying to…
Read MoreSimple Lentil Soup (and also the best!)
I’ve said it before, bean soups are some of my favorite soups. And this simple lentil soup has quickly wormed its way into my heart and stomach and that turn of phrase is slightly inappropriate on a food blog but you know what I mean. The key is a little bit of bacon. I know!…
Read MoreCreamy Orzo with Mushrooms
Ooh lala! If you’re looking for a super easy thing to make that kids and grown-ups will all eat, creamy orzo with mushrooms is the thing. Orzo is a tiny rice-shaped pasta (orzo means barley in Italian) that is most often used in soups, but I like to cook it as a side dish and…
Read MoreCornbread Waffles with Black Beans
This used to be something I’d make often for dinner when I was vegetarian. Cornbread waffles with black beans, sour cream, salsa and avocado are a fun and cheap meal. Healthy and wholesome, too! Make big, standard sized waffles and serve them like a tostada with all the toppings piled on top. Or make mini waffles…
Read MoreSlow-Cooker Navy Bean Soup
I love bean soups. Soup might be my favorite way to eat beans (besides refried beans, of course). This slow-cooker navy bean soup came together because I’ve been trying to clear out my pantry and I found a half-pound of navy beans in there just lounging about. So I turned them into a vegetarian navy…
Read MoreTex-Mex Latkes
These crispy, Tex-Mex potato latkes are jazzed up with chiles and salty cotija cheese. I love chiles with potatoes and this is one of the best ways to eat them both: fried 😉 A couple of pointers for the best latkes: Grate the potatoes by hand and grate 2/3-3/4 of them on the large holes and…
Read MoreVegetarian Tamales de Rajas con Queso
My favorite tamales are filled with roasted chiles and cheese — tamales de rajas con queso. Whenever the “tamale lady” would stop by my old job, I’d buy a dozen and eat half of them before lunch break even came around. They were still hot because she carried them in a cooler, wrapped up in…
Read MorePumpkin Coconut Soup
This was an experiment that worked out. Real, REAL good. I needed to use up some pumpkin puree after shooting my homemade pumpkin puree video. I remembered a recipe I made several years ago, a butternut squash and shrimp soup with a coconut milk base, that was AB FAB. And you know, pumpkin is so similar…
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