California barley bowl with arugula, avocado, seeds, and feta
This was another pantry-cleaning-inspired selection. I wanted to use up some whole (unhulled) barley, and Derek and I chose this refreshing-sounding recipe for a barley salad from the 101 cookbooks website. Read the rest of this entry »
Pumpkin risotto with sage and arugula
I’m doing an end-of-the-year pantry cleaning, and wanted to use up some risotto rice. Derek and I looked at a couple of different recipes and finally decided on this pumpkin risotto recipe from the Union Square Cookbook. The recipe first has you make a pumpkin broth using standard vegetable broth ingredients (onion, leek, celery, carrots, etc.) as well as 2 cups canned pumpkin puree, maple syrup, and sweet spices like cinnamon, nutmeg, and allspice. Once the broth is made, you make the risotto, adding diced winter squash along with the rice, and then tossing in fresh sage, arugula, and mozzarella right before serving. Read the rest of this entry »
Thai mushroom and tofu stirfry with fresh mint
I bought a large bunch of mint for this lemon mint lentil potato ragout recipe, but didn’t use it all up, and went looking for something to do with all the mint. I found this recipe in Nancie McDermott’s Real Vegetarian Thai cookbook. It looked pretty simple and called for a whole cup of mint leaves, so Derek and I made it for dinner the other night. Read the rest of this entry »
The captious vegetarian 