A great easy to make stand-by at our house from The Compassionate Cook. The sweet and sour sauce has such a nice flavor and all the great veggies (bell pepper, onion, carrot and celery) mix together nicely. A good, low calorie flavorful dish we both enjoy. This is one of the recipes we've probably repeated the most as it's pretty easy to throw together.
Another one of our recent favorites. As you can tell, I didn't get this egg quite as crispy as the last time we made this. It has such a wonderful flavor and keeps so nicely for leftovers. Again, this came from The Wok Bible, by Sunil Vijayakar, Becky Johnson & Jenni Fleetwood.
One of our new found favorites. This version ended up a little mushier than the previous one we made but was still quite flavorful. I'm not sure if I stirred it too often or what to make it mushier so next time I will let it be and not mess with it so much. This came from Fresh from the Vegetarian Slow Cooker by Robin Robertson. I really like the heartiness that the kale provides.
These cookies were really yummy! We got the recipe out of Martha Stewart's Holiday Cookies magazine from 2005. The ingredients were minimal; butter, brown sugar, honey, flour and a pinch of salt. My lady did a wonderful job on these. She had never made cookies quite like these. We ended up eating them all! Granted they were light, but still! So yummy! A nice way to finish off our Thanksgiving meal.
This was the main dish for our Thanksgiving dinner and was the featured recipe in the November/December issue of Vegetarian Times magazine. We had great success with their Thanksgiving recipe last year. It was good. We didn't have the right size bowl for the puff pastry to sit on top correctly, but that's ok since it was flavorful. The veggie mixture consisted of onion, celery, garlic, thyme, white wine, butternut squash, red potatoes, green beans and corn. Was pretty tasty. It's kind of hard to tell in the picture but the puff pastry crust had cut-outs of hearts and other things on it. We looked for a small leaf cookie cutter but were unable to find one easily. We also had some boxed stuffing that I'd been wanting to make for some time (sage and onion) and it was so very disappointing. I am now on the hunt for a good vegetarian stuffing recipe we can make at home rather than using a boxed one. We enjoyed some wine with our candlelight dinner for two; all in all, a nice meal.
Another five ingredient soup from the November/December issue of Vegetarian Times magazine. I have to say it was really bland. It consisted of olive oil, garlic, fire-roasted tomatoes, vegetable broth and basil. I don't think we'd make it again unless we figured out a way to add some flavor by experimenting with some seasonings. Oh well, everything we make can't be a hit unfortunately!
This soup came out of the November/December issue of Vegetarian Times magazine. It was really yummy. It was reminiscent of a chicken noodle soup actually. It's much more pasta-y then it should be as I added about twice the amount since the original amount was hardly noticeable. Oh well, it was still good. We will probably make it again since it was really easy and only contained five ingredients; vegetable broth, pasta, egg, parmesan and spinach. Just won't use extra pasta next time!
Another great dish from Fresh from the Vegetarian Slow Cooker by Robin Robertson. Prep was minimal, just softened up the onion, garlic and bell pepper prior to adding to the slow cooker and then cooking the rice closer to when the bean mixture was ready. It had a great taste. The recipe said it serves 4 but we probably got closer to 6-7 servings from it. It kept really good and as with some dishes, I liked the leftovers better than the fresh meal. It was firmer. Not to say it was runny out of the cooker, just a little different after being refrigerated. We'll definitely make this again. I really like using our slow cooker and so far we've had great success with it.
This omelet was fantastic. It came from Vegetarian Suppers from Deborah Madison's Kitchen by Deborah Madison (obviously). It was very easy to make. It consisted of fresh corn & basil, 2 eggs, smoked mozzarella and salt & pepper. One of the more decadent things we've made lately. We used butter which you could also really taste. Lately when I've made us eggs I use a bit of oil rather than butter. It was a heavier meal, that's for sure, but so satisfying and filling it was definitely worth it. We shall make this again. Plus now that I know I can make a good flat omelet, I can play with the ingredients and come up with other concoctions.
Our second dish from The Wok Bible by Sunil Vijayakar, Becky Johnson and Jenni Fleetwood. This soup reminded me a little bit of the Vegetarian Hot Pot which we like so much. I did make a note not to use as much lime juice next time as it overpowered the overall flavor for me. It called for the juice of one small lime; I think half a lime will be sufficient. I think I added a bit more chopped peanuts than needed per bowl but I didn't want to waste the ones I chopped (not realizing I was only making 2 bowls not 4 and wasn't sure about putting the nuts in the leftover containers). Other than that, it was very yummy. The sprouts added a nice crunchy texture to the noodles. At first I thought the mixture of fresh herbs (mint, cilantro and basil) sounded odd, but they complimented each other quite nice. I even went so far as the slice some green onion and red bell pepper for garnish which gave it a great splash of color as you can see. A good soup that we will make again; prep was pretty easy.
