A Vegetarian Food Blog
Now that I have basil growing in the garden again, I’m on a quest to use up my frozen pesto because I’ll be able to make it fresh whenever I want to. If making a big batch of pesto and freezing it for fall and winter marks the end of summer for me, then frantically… Continue Reading →
Beans are the original vegetarian protein. Before tofu and tempeh and fancy frozen meat substitutes, there were beans. And when it comes to beans, you pretty much have two options: dried or canned. The biggest advantage to using canned beans is that they’re convenient. But guess what? You can make dried beans that are almost… Continue Reading →
You know that saying, “They just don’t make ‘em like they used to?” I’m quite certain the person who coined it was talking about cookware. When my husband and I got married, we registered for a cookware set. After years of mismatched pots and pans, I was excited to get a matching set–a set that… Continue Reading →
My husband’s parents visited us this week and we ate at a lot of restaurants. A lot. And although I kept trying to remind myself to photograph my meals, whenever my plate arrived at the table, I would inevitably forget. So this week’s post might not have many meal ideas. But it does have an… Continue Reading →
This Roasted Green Beans & Mushrooms recipe is one from my side dish arsenal. Side dish arsenal? Yes! It’s my collection of fast, effortless side dishes–things that can be thrown together quickly so when my main dish requires a little more work, I can make a side that’s pretty much hands-off. They’re also a little… Continue Reading →
There are two things you should know about this recipe: 1. The name is a lie. There’s no queso in these quesadillas. But calling them “dillas” makes them sound like something cutesy off of a children’s menu, doesn’t it? 2. Yes, if it sounds familiar, it’s because I made these with leftovers from my Sweet… Continue Reading →
