French-style baked white beans
I’m not a fan of traditional tomato-y, ultra-sweet baked beans. Instead, I put together a number of different “vegan cassoulet” recipes, and baked my beans with traditional French seasonings: a base of carrot, celery, and onion, plus garlic, rosemary, thyme, and oregano. I started out by “quick brining” my beans, as Cook’s Illustrated recommends.
Spicy cauliflower simmered in red wine
I love cauliflower, but other than cauliflower curry, I actually don’t have any standby recipes for it. I was looking for something new to try, and I found this recipe in which the cauliflower is simmered in red wine instead of water. It sounded interesting, and, as an added bonus, it would give me a chance to use up the red wine that we often have lying around from unfinished bottles. The recipe is from Jack Bishop’s The Complete Italian Vegetarian Cookbook.
Essential cookware for the vegetarian kitchen
Now that Christmas is over, it seems the perfect time to talk about purchasing pots and pans! What cookware should you buy if you’re just starting out as a cook, or you have some extra cash (or someone itching to spend money on you) and you want to rebuild your cookware set from scratch?
The captious vegetarian 