This recipe came from somewhere online but is said to be inspired by The Vegan Family Cookbook by Brian P. McCarthy. It was quite a hearty chili with both black and pinto beans, butternut squash, bell pepper, carrot, onion, green chiles, and crushed tomatoes. The color was quite appealing with all the orange & yellow fall vegetables in it. The only spices were fresh garlic, cumin, chili powder and salt. I enjoyed the leftovers quite a bit the following day; seemed to have thickened up a bit and the flavors melded together more completely. The recipe called for squash or pumpkin so it can be versatile as well. Not one of our favorite chilis we've made, but it was still pretty good.
This was the first recipe we made out of our newest cookbook, The Wok Bible, by Sunil Vijayakar, Becky Johnson & Jenni Fleetwood. The book was discounted and I couldn't pass it up. It has a bunch of great looking recipes (and images galore). Being as how I love cooking with my wok, this book will be heavily used. This meal has more calories that what we've been making but it was well worth it. You have to treat yourself every now & then, right? It's basically a different version of fried rice. The vegetables used were: fresh corn, red shallots, a red chili pepper, carrots, green beans, and a bell pepper. It called for green Thai curry paste which gave it a unique flavor unlike most fried rices I've had. Having the crispy fried on egg on top of the dish was nice too. We had leftovers without the egg and they were just as yummy. We'll be making this again when we want to splurge a little.
I have been on the hunt for a potato taco recipe and finally got one in my newest cookbook, Cafe Flora Cookbook by Catherine Geier with Carol Brown. These were really good. The filling was a mix of mashed potato, smoked mozzarella, cheddar and red bell pepper. Such a nice flavor to them. They were baked to melt the cheese and make the tortillas a bit brown & crispy. The black bean stew was very flavorful and we will probably make it again without the tacos (although we'll be making the whole dinner again for sure). The stew consisted of black beans, corn, cilantro, cumin seeds, chili powder, garlic, red pepper flakes, brown sugar and oregano ~ it smelled so good while cooking and the taste didn't disappoint. All in all, a fantastic, flavorful dish which made the new cookbook definitely worth buying. The prep was pretty easy too.
This recipe came off the internet, I belive in one of my vegetarian recipe groups I'm in or it may also have come from Weight Watchers. It was a really yummy dish. However, I have not used our oven much yet since we moved and it cooks at a much higher temperature than it says so I lost about half of the eggplant slices, which was ok as there was still enough for dinner, just not any leftovers. Next time we make this I will make the eggplant slices thicker ~ when I was cutting them, I kept thinking that they needed to be thin enough to roll up; not keeping in mind that they soften and shrink when you bake them. Oh well, live and learn is Luinda's motto. All in all, it was really yummy and my lady and I both enjoyed them and will make it again. The sauce was made from scratch using canned crushed tomatoes and herbs; came out quite good if I do say so myself. A good low-cal dinner even with the small amount of cheese.
We have had this dish before and it was still yummy. As you can see from the previous post, it looked, and tasted, a little different than the last time we made it. Still very yummy and something we will make again. A nice hearty, not too heavy soup.
This delicious and appealing soup is from Deborah Madison's book Local Flavors. We had purchased all the ingredients at the farmers market with the intent to make the soup for a harvest celebration with our circle sisters. That unfortunately fell through, or has yet again, been postponed. My lovely wife and I went ahead and made the soup and it was great. The yellow tomatoes were a pain to peel but other than that, it was really enjoyable. The color of the tomatoes and peppers were really visually appealing. We didn't have smoked Spanish paprika, but I added a splash of liquid smoke to keep the smoky undertones. This is the first time we've used opal basil and I really liked it. Although I love basil in general, so that's not surprising. Notice how lovely the color blends in with our fall decor, thanks to my lady.
