Vegetarian Ukrainian Borscht
Alma likes beets, as do Derek and I, but I don’t actually make that many dishes with them. I make a beet and lentil salad pretty often, and I occasionally make a beet and potato walnut gratin. And sometimes we just have plain beets as a side. But other than that I don’t use beets that often. I was trying to think of other things to do with beets, and a friend suggested making borscht. Given that we are smack in the middle of winter, I liked the idea of adding another soup to the rotation, so I decided to give it a try. I don’t have a recipe for borscht so I started looking on the internet. Many of the recipes I found call for meat (like this one from Serious Eats). But I found a recipe for a Ukrainian Vegetarian Borscht that looked good to me. I served it for dinner tonight with extra white beans on the side and with dark 100% rye bread from our local farmer’s market. Read the rest of this entry »
Seitan porcini “beef” stew
My sister said I had to try this delicious recipe from Post Punk Kitchen. I followed the recipe pretty closely. The only change I made was using storebought vegetarian sausages instead of homemade. And I didn’t have any dried rosemary so I used fresh. But I didn’t really care for the stew. There was nothing wrong with it per se. It wasn’t offensive. But I just didn’t find it tasty. Maybe the sausages I used were part of the problem. I like them a lot plain, but they just didn’t work in this dish at all. I think it would have been better with seitan.
I ate the stew on day 1, day 2, and day 3 and it tasted the same to me on all three days. The potatoes are cut quite large and don’t really absorb much flavor. Derek didn’t like the recipe at all. He would only take a couple bites.
Overall, I found this recipe to be a waste of a lot of expensive dried porcinis. I wouldn’t make it again. If I want some kind of savory “meaty” stew like this I much prefer the mushroom stroganoff by the same cookbook author. Sorry Hanaleah!
Roasted cauliflower and hazelnut salad
Derek chose this recipe from Ottolenghi’s cookbook Jerusalem. It has you roast the cauliflower, then mix it with roasted chopped hazelnuts, parsley, pomegranate seeds, allspice, sherry vinegar, maple syrup, and celery. Derek left out the pomegranate seeds and I couldn’t find any decent cauliflower, so we used romanesco instead. But the instructions say to roast the cauliflower for 25 to 55 minutes, and I forgot to mention to Derek that romanesco cooks more quickly than cauliflower. So when he checked it after 25 minutes it was overdone. He made the salad anyway, and said it was pretty good. Alma, predictably, didn’t like it, and I found it quite strange. The sweet dressing with maple syrup and allspice just didn’t work for me. We’ve made a classic Italian dish with cauliflower and raisins and olives before, and I haven’t liked that combo that much either. The one thing that both Derek and I liked in this recipe was the crisp celery. It was the best part.
Maybe we should try the recipe again, using cauliflower and not overcooking it, and adding the pomegranate seeds. But I’m still worried about all that allspice. A generous 1/4 tsp. is quite a lot of allspice.
Koshari rice with butternut squash and sunflower seed dukkah
This is another recipe we selected from Home Cookery Year by Claire Thomson (page 231). The header says that Koshari rice is an Egyptian method of cooking rice along with lentils and small pasta, but this recipe doesn’t call for any lentils and uses wheat vermicelli instead of a small pasta. The butternut squash is simply coated in ground cumin and ground coriander and roasted in the oven until tender. The Sunflower seek dukkah is a mix of sunflower seeds, coriander seeds, cumin seeds, and sesame seeds.
I really liked this dish! It was homey tasting but different than our normal food. The combination of the rice and toasted vermicelli with the slightly browned onions, cinnamon and bay leaves was delicious. I served mine with lentils on the side, and next time I think I would just try adding lentils to the dish. The butternut squash was a nice accompaniment, but not essential. The dukkah was good, but made a ton. I think I would probably halve or even quarter the amount of dukkah, unless you want it around to put on other dishes.
Derek also liked the dish, but slightly less than me. Alma (at age 5.75) wouldn’t eat any of it. The rice and vermicelli part is really quite plain tasting, so I thought she would eat it, but she didn’t like the texture. The butternut squash turned out too soft for her. (She’s quite picky about butternut squash—it’s got to be perfectly cooked or she doesn’t like it.) And the dukkah she wouldn’t even try. Sigh.
I think I will look around to some other koshari rice recipes, and try a few more variations.
Update April 5, 2021:
The original recipe I described above has three parts: the roasted butternut squash, the koshari rice, and the sunflower seed dukkah. Today I decided to try to find a koshari recipe that includes lentils. But when I went looking I couldn’t find anything that obviously looked right. I ended up choosing this online recipe, but it has you cook the onions and lentils separately from the rice/noodles, then mix everything together at the end. That seems like a pain. So instead I made a combination of the online recipe and the koshari rice portion from the cookbook.
The online recipe has you cook 2 large onions separately in 2 Tbs. olive oil, then use 3 Tbs. butter (40g) for the vermicelli and rice. Home Cookery Year has you saute 1 large onion first and then add the rice and vermicelli to the onion, without adding any additional fat. The amounts of rice are about the same but Home Cookery Year calls for way more vermicelli (185g / 6.5 oz vs. 50g / 1.75 oz) and double the broth (800ml vs. 400ml). Both call for cinnamon but the cookbook calls for 1 cinnamon stick and the online recipe 1.5 tsp. cinnamon. The online recipe adds 1/2 tsp. nutmeg whereas the cookbook calls for 2 bay leaves. Here’s my attempt to combine the two recipes.
Ingredients:
- 2 Tbs. olive oil
- 1 large onion, finely diced [I used one very large onion, about 11 oz diced, maybe 2.5 cups diced]
- 4 oz. wheat vermicelli, broken into 5cm (2 in) pieces
- 1 cup basmati rice (about 185g / 6.5 oz)
- 2 bay leaves, scrunched a little
- 1 tsp. salt [I reduced this since my broth was salted]
- 600 ml hot stock or water [I used a mix of the lentil cooking liquid and a homemade veggie broth]
- 1/4 tsp. nutmeg (optional)
- 1 cinnamon stick or 1.5 tsp. cinnamon [I used 1.5 tsp.]
Instructions:
- Rinse the rice well in cold water and leave to drain.
- Heat 2 Tbs. olive oil in a heavy casserole pan over moderate heat. Add the onions and fry for 10 to 12 minutes, until soft, translucent, and just beginning to turn brown.
- Add the pasta and toast in the pan for about 3 minutes, until the pasta turns golden brown. Add the rice, bay leaves and cinnamon and stir to coat the rice evenly with oil and continue cooking for another minute or two to bring out the flavor of the spices.
- Add the teaspoon of salt and all of the hot stock or water, reduce the heat to the lowest possible setting, cover with a lid and simmer for about 12 minutes. At this point all the liquid should have been absorbed.
- Turn off the heat, remove the lid, place a folded kitchen towel over the top of the pot and return the lid. Leave the rice to rest for 5 to 10 minutes. (The towel absorbs the steam coming off the rice so it can finish cooking without extra moisture dripping back on to the grains- this makes it nice and fluffy)
Notes:
This combined recipe worked fine. The rice and vermicelli was cooked well, but somehow I didn’t like it as much as last time. Not sure why. We still had leftover dukkah from last time, so that was the same. And I served it with lentils again. Maybe next time I will omit the nutmeg and use the cinnamon stick? Or add more onions? Maybe I was just missing the roasted butternut squash? This recipe made quite a bit, and it’s quite heavy on the noodles. I think next time I will use less noodles, maybe just 2 or 3 ounces instead of 4? Butternut squash season is over, so I served it with roasted cauliflower and israeli salad. I loved the israeli salad with it. The bright, fresh, lemony flavor really helped balance out the meal.
The cookbook says to serve it with yogurt seasoned with salt and garlic, and chopped parsley. I think that would also have gone well. The online recipe has you make a tomato sauce. Apparently this is quite typical as a bunch of online recipes add this component. But it just seemed like one more step, and I didn’t have the energy. Maybe next time.
Again Alma wouldn’t touch the dish. Nor would she eat the plain lentils. She just had roasted cauliflower and Israeli salad for dinner.
Sweet and sour wild rice and sauerkraut soup
I cooked up a big pot of my last bag of Minnesota wild rice, and neither Derek nor Alma was that into it. I love it, but was looking for something that they might like too. I looked in Rebecca Wood’s cookbook The Splendid Grain and found a recipe for this strange Hungarian-inspired sweet and sour soup. It almost tastes Chinese to me, but it has wild rice and sauerkraut in it. I loved it, but neither Derek nor Alma was a big fan.
You saute leek and garlic in a pan, then add a stalk of celery and then the cooked wild rice. You add vegetable stock, a cup of sauerkraut, 2 Tbs. light Sucanat or light brown sugar, and soy sauce to taste. After it’s simmered a bit you beat an egg with a little water, then slowly stir the egg mixture into the hot soup. Finally, you garnish it with dill.
Bizarre, right? The dill didn’t do much for me, but I loved the sweet and sour broth (egg + sugar + soy sauce combination). And the sauerkraut and wild rice added some nice varied texture. I’d definitely make this soup again next time I have extra wild rice around.
Red lentil and roasted carrot soup with za’atar
This is another recipe from the cookbook Home Cookery Year by Claire Thomson. I chose it because I had a lot of carrots to use up, and because I have very few recipes that call for zaatar. The recipe is pretty simple. You toss carrots and onions with ground cumin and coriander and olive oil, then roast them in the oven in a covered roasting tin until tender. Meanwhile you cook the red lentils. When the veggies are cooked you puree them with the cooked red lentils. The final soup is drizzled with olive oil and sprinkled with za’atar.
The recipe calls for 500g carrots, which sounded like a lot, but actually was only like 3 of my very large carrots. I decided to make 1.5 times the recipe, but when I went to start the lentil I discovered I actually only had 300g of red lentils, enough for slightly more than 1 recipe (which calls for 250g). So I used mung dal for the last 100g or so of red lentils. I don’t know how that changed the flavor. I quite liked the recipe. The soup by itself I found rather plain and uninspiring, but when drizzled with olive oil and za’atar it really popped. I loved the herbal note the za’atar added.
Alma begged me not to make this dish, and refused to even try it at first. So I put hers through a sieve. (My stick blender didn’t get the soup all that smooth, and the little textured bits bothered her.) Then she said she *loved* it, even though she wouldn’t let me add any olive oil or za’atar to hers. She had two small bowls of sieved soup, but then when I served leftovers for lunch a few days later she refused to have any.
Derek said he thought the base soup was fine…. pleasant. Not thrilling but solid. He said it tasted like something he’d get at Cafe Schrill. He wasn’t so excited about the za’atar on top. He didn’t disliked it, but he didn’t think it added all that much. Weird. He rated it a B.
I think this is a nice mostly-pantry-ingredients recipe. Carrots aren’t strictly pantry ingredients, but I usually have them around, and all of the remaining ingredients truly are from the pantry. This soup would make a nice starter before some very tasty but hard-to-make-a-lot of recipe, or before or tasty but lighter main dish.
Homemade sauerkraut, how much salt?
I usually follow this no pound no fail recipe for Sauerkraut in Fido jars, but somehow I can’t fit nearly as much cabbage in my jars as he says.
Also, I can never remember exactly how much salt I should add, so I’m saving this very useful link here: https://www.makesauerkraut.com/salt-by-weight/
Instant Pot Brussels Sprouts with Maple Mustard Sauce
We almost always cook brussels sprouts the same way, pan-fried and dusted with parmesan cheese. But I was in the mood for something different, and I kept seeing people rave about this recipe from Vegan Under Pressure for brussels sprouts with maple mustard sauce. Pressure cooked brussels sprouts? Seems a bit worrisome, but so many people said they loved it I decided to give it a try.
The sprouts didn’t end up overcooked, as I had worried they might, but they were definitely wet and soft, not crisp or browned. I thought the sauce was quite tasty (tastier than I expected), and I enjoyed it on the sprouts. Still, I missed the texture of the pan-fried brussels sprouts. And the look of the dish was not so appetizing. Maybe next time I should pan-fry the brussels sprouts then pour the sauce over the top?
Instant Pot Tortilla Soup
On the vegetarian Instant Pot Facebook group, this Peas and Crayons recipe for Vegetarian Lentil Tortilla Soup gets rave reviews. It seems like every week I see someone posting it and gushing over it. And it looks good in the photo. So I decided to give it a try. If you have the black and pinto beans cooked already, it’s a pretty quick recipe. You just saute up some onions and peppers, then add the beans and lentils, tomatoes and salsa, corn and spices. I was out of corn so I skipped it, but I did add some sliced corn tortillas, because what kind of tortilla soup doesn’t have tortillas in it?
I was a bit distracted when trying to make this recipe, and I ended up adding the lentils too soon, and some of them stuck to the bottom and were starting to almost burn. So I added the water and gave it a good stir, and figured that would work. But when the Instant Pot almost got up to pressure I got the “Burn” warning and it wouldn’t come to pressure. I let it sit for maybe ten minutes, then quick-released it and try to scrape the bottom of the pot well (but didn’t actually wash it out). I tried to bring it to pressure again and got the same burn warning. Again I let it sit for a while and this time the lentils were cooked enough to eat, even though it never came up to pressure. I think there are some comments on the blog about how to prevent getting the burn warning. I’ll definitely read them next time I try this recipe. (I suspect that the soup was too thick because of the tortillas I added, and I should have added more liquid to compensate.)
Despite never coming to pressure, the soup turned out well, although it tasted nothing like any tortilla soup I’ve ever had. It was more like a thick bean stew, almost like chili, except there wasn’t that much chili powder in it. It was yummy over some corn tortilla chips. I like the idea of making a Mexican bean stew with lentils in it. I don’t usually combine pinto/black beans with lentils. It worked well.
We found the cream unnecessary, especially if you are eating the soup with sour cream. The pickled jalapenos were essential–the soup needed the acid and salt.
Alma wouldn’t try it the night I made it (after I referred to it as tortilla soup), but she did have a little bit when I served it another night (when I just called it “beans”). The wasn’t a big fan though.
Instant Pot Golden Lentil Soup with Spinach
When we were menu-planning this week, Alma suggested we make lentil soup. But rather than make one of the ten lentil soup recipes on this blog, I decided to try a new one. Someone on my Facebook Instant Pot group said this kitchentreaty recipe for golden lentil and spinach soup is their all-time favorite Instant Pot recipe. And we all liked it, even Alma.
Important caveats: Make more than one recipe, at least 1.5x! Cook the lentils much longer than she says (maybe 17-18 minutes under pressure), and make sure they are cooked before adding the spinach. If they aren’t, cook them under pressure for a few more minutes. You may also need a bit more broth than the recipe calls for. Read the rest of this entry »
Sweet potato chickpea kale tahini buddha bowl
I like the idea of a buddha bowl, but I’ve never figured out a combination that (a) everybody likes, (b) isn’t a ton of work, and (c) doesn’t get a million dishes dirty. But I found this recipe on the Minimalist Baker website and it looked like it might be quick and easy. Alma likes chickpeas and kale and sweet potatoes and tahini, so I figured there was a good chance she would like the recipe.
I couldn’t find any broccolini, so I just left that out. I cut my sweet potatoes into quarters so they’d cook a bit faster. I cooked the veggies on a baking sheet covered in tin foil, to reduce cleanup time. The recipe only calls for a few handfuls of kale, which didn’t seem like much, so I steamed the remainder. I roasted the kale in the oven for about 5 minutes and it was starting to brown (burn?) in places. I don’t care for kale once it’s turned brown, and Alma didn’t even liked the non-brown portions of the roasted kale, although Derek liked the roasted kale a lot. Alma and I preferred the steamed version.
The method for cooking the chickpeas wasn’t great. I don’t know if I screwed up or not, but they never really got crispy. And I got a big skillet dirty. The seasoning was fine, but I think next time I might try throwing them on the baking sheet with the sweet potatoes (or maybe even before the sweet potatoes). To save on cleanup, maybe I could mix the chickpeas with the spices in the same pot I use to steam the kale. Then I’d just have to clean that one pot and steamer basket.
We didn’t love her tahini sauce. It was too sweet and a little bland. The sauce doesn’t have any salt in it even. Maybe I added more maple syrup than I was supposed to, but still. It’s boring. I added a lot of extra lemon to try to perk it up, but we still didn’t love it.
We had a lot of ripe avocados languishing in the fridge, so we added some avocado to replace the missing broccolini. Radishes might also have been good, but I forgot I had them.
Alma didn’t end up eating a buddha bowl. She ate everything (except the onions) separate with no sauce. Typical.
Derek said everything tasted good but afterward he felt unsatisfied.
Another buddha bowl non-success? Still, with my modifications it’s a pretty easy, colorful meal. Maybe I’ll try it again sometime. How could I make it more satisfying?
Roasted chestnuts
Alma has been begging me for a while to buy some chestnuts to roast. We often get a bag of hot, roasted chestnuts when we’re at the farmer’s market on a Saturday morning. But she wanted us to roast some ourselves. So I bought some about a month ago, and then (of course) proceed to not roast them. They just sat on the counter next to the bananas and apples. Finally this morning I said “Today’s the day! I’m going to figure out how to roast those darn chestnuts.” I looked up instructions online. I preheated the oven to 425 F and got out a paring knife. Unfortunately, though, the one paring knife I own isn’t particularly sharp, and I failed to use it to cut an x in the chestnuts. I had to use a serrated knife instead, which wasn’t ideal. I was a bit worried that I was going to slip and cut the hand holding the chestnuts. Eventually I finished cutting x’s into all the chestnuts without cutting myself, but there must be a better way.
We roasted them on a baking sheet for about 15 minutes and they looked done. A few were really good, but unfortunately most of them were moldy. I guess we should have roasted them as soon as we bought them, or at least not have left them sitting in a plastic bag for a month near the radiator.
Instant Pot Creamy Wild Rice Soup
I’m in a couple of vegetarian Instant Pot groups on Facebook, and I keep seeing people rave about a recipe for wild rice soup. I decided to try it, but when I went to look for the recipe I actually found 6 different recipes! Which to try? I asked the group and they voted as follows.
- 13 votes: https://thebellyrulesthemind.net/wild-rice-soup-recipe/
- 7 votes: https://pinchofyum.com/instant-pot-wild-rice-soup
- 3 votes: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/
- 1 vote: https://cardamomandcoconut.com/instant-pot-mushroom-wild-rice-soup/
- 1 vote: https://www.cookingcarnival.com/instant-pot-wild-rice-mushroom-soup/
- 1 vote: https://lifeisnoyoke.com/wild-rice-soup/
I went and compared the two recipes with the top number of votes, and they’re actually almost identical. Both call for carrots, celery, onions, and mushrooms in addition to the wild rice, and make the soup creamy by adding a roux made with butter, flour, and milk after the soup is cooked in the Instant Pot. The only difference is that Pinch of Yum calls for slightly more vegetables and broth than the Belly Rules the Mind recipe, and poultry seasoning and thyme vs. Italian seasoning, but otherwise they are the same.
The Cooking Carnival recipe is vaguely similar—it also has you make a roux, but calls for coconut milk.
In contrast, the Cardamom and Coconut recipe uses triple the mushrooms, even more broth than Pinch of Yum, and instead of making a roux with flour and milk and 6 Tbs. butter it calls for sour cream and cornstarch to thicken it and only 1 Tbs. of butter. The only herb is thyme.
The Life is No Yoke recipe is the most different. It uses pureed cashews to make it creamy and calls for white beans.
I decided to try the Pinch of Yum recipe, because it got a lot of votes, I like poultry seasoning (and don’t have Italian seasoning) and more vegetables sounded good.
The soup came out pretty well, but was a tad goopy in texture, even though I added an extra cup of broth. I think I might make slightly less roux next time. And I would add more herbs, but that might just be because my poultry seasoning was very old. Overall I’d say a solid B.
Derek really liked it, rating it B+ or A-. He said he wouldn’t change anything.
Alma (at almost 5) ate about half a small bowl then said she didn’t want anymore. She preferred the roasted vegetables I served on the side, especially the Jerusalem artichokes.
Creamy millet porridge with baked, spiced pears
Derek is not a millet fan. I remember him happily digging into a millet pilaf I made many years ago, and then almost doing a spit-take. “What did you do to the rice?” he asked with a look of intense disgust on his face. “This is the worst rice you’ve ever made!” So as you can imagine, I don’t cook a lot of millet. But Alma likes porridge, and I’m not the biggest oatmeal fan. I wanted to make some alternative-grain porridges, and I came across a recipe from Cook’s Illustrated for creamy millet porridge. They say “slightly overcooking millet causes the seeds to burst and release starch, creating a creamy consistency that makes this grain ideal for breakfast porridge.” Sounds good! I think Derek’s main problem with millet is its somewhat dry, gritty texture, so I thought maybe he’d be willing to eat millet in a porridge. And he is! Alma likes it too, and for me it’s a nice change from oatmeal.
When I made this porridge for breakfast today, I served it with my Mom’s Ayurvedic baked, spiced pears. Alma isn’t normally a huge pear fan, but she likes these baked pears, which are seasoned with cinnamon, cardamom, and nutmeg. And unlike with baked apples, she doesn’t even complain about the skin. Read the rest of this entry »
Wintry root vegetable risotto with red beans
A friend served us this recipe from Peter Berley’s cookbook The Modern Vegetarian Kitchen, and both Derek and I really liked it. Shredded carrots and parsnips add a bit of sweetness, turnips add a slightly funky note, while the beans add an earthy, hearty feel. Ginger and tomato paste add even more flavor. The original recipe also calls for burdock, but we can’t get it here, so we left it out. I’m sure it would make the dish truly stellar. Read the rest of this entry »
Kasha casserole with mushrooms, parsnips, carrots, and chickpeas
When my mom was visiting she made me kasha with mushrooms, and I quite enjoyed it. I have quite a bit of the toasted groats leftover, and so when I was looking for something to do with parsnips last night, I was excited to come across this recipe in Peter Berley’s Fresh Food Fast. It came out a bit soupy, but I really liked it! Read the rest of this entry »
Saffron cauliflower with raisins and olives
This is a standard Sicilian combination that I’ve seen in many cookbooks. Sometimes the recipe also includes pine nuts, anchovies, garlic, basil, tomatoes, pasta, and/or parmesan. I’ve tried many different variants, but I’m never that excited by the dish. It’s flavorful, but somehow just not my preferred flavors. But a student of mine from Iran gave me a ton of saffron as a gift and I was trying to figure out what to do with it. I came across this Ottolenghi recipe in Plenty, and was surprised to see that—unlike other recipes which usually call for only a pinch or 1/8 tsp. of saffron— his version calls for 1.5 teaspoons (!?!) of saffron. I decided to give it a try. Read the rest of this entry »
My mom’s toddler-approved chana dal
My mom visited us in January and made us her favorite chana dal recipe for dinner one night. It was a hit, but we ate it all up immediately. So before she left she made us a second, doubled batch and froze it. We defrosted it a few weeks later and again it was a hit with everyone, including my 1-year-old. Since then I’ve been making a quadrupled batch of chana dal every two weeks. We eat it for dinner, freeze some of it, and eat the rest for breakfast a few days later. Then we defrost the frozen portion and have it for a dinner and a breakfast the following week. Sometimes we serve it with yogurt, but often we don’t. My now 14-month-old always eats it happily. When we have it for breakfast, I try to serve it with a piece of vitamin C rich fruit, often a grapefruit, an orange or clementine, or a kiwi. The only problem with the recipe is that it doesn’t have any vegetables in it. I’m curious to try adding some vegetables — maybe a bit of spinach or carrots? In the meantime, if I have leftover roasted or curried cauliflower, I will serve that as a side dish. Read the rest of this entry »
Borlotti bean mole with winter squash and kale
I made this 101cookbooks recipe right before I left for Israel last month, when I wanted to use up some steamed kale and some roasted squash. I only had one serving, but I quite enjoyed it. I thought the dish was extremely hearty and flavorful, and made a great one-pot dinner. Beans and greens and chocolate. How can you go wrong? I’ll definitely be trying it again. Read the rest of this entry »
Brown rice supper with tofu, peanut sauce, and stir-fried carrots
In the 70s and 80s many vegetarian restaurants offered some kind of brown rice bowl, which consisted of some combination of borwn rice, tofu, beans, veggies, and a sauce. In NYC in Angelica Kitchen they called it the Dragon Bowl. It’s simple, hearty, co-op food—nothing fancy, but tasty and filling. So when I asked Derek to pick a recipe for dinner last night, he picked this “brown rice supper” menu from Deborah Madison’s Vegetarian Suppers cookbook. Read the rest of this entry »
How to improve your salads — add parsley
When my mom was here a few weeks ago she made an excellent parsley salad. It was made from parsley leaves (lots!), grated carrots, red onions, and a simple lemon dressing. Then she added roasted pepitas, which are optional. Delicious. I’ve never been a big fan of taboulleh, so I didn’t realize how tasty a simple parsley salad could be.
My mom had more parsley leftover after making two parsley salads, and so just threw it into a regular green salad. Sooo good. I really miss having a variety of green leafy vegetables available, and so adding parsley to salads is a great way to get more dark green vegetables into my diet. Plus it’s cheap and delicious. I highly recommend it.
The captious vegetarian 