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The recipes

Here's where you can get just the recipes in their simplest form.

Entrees:
Sauces and sides:

Desserts:

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Cheap, easy vegetarians: a week in pictures

Our adventures in Utah with my parents reminded me that for folks who have been omnivores for their entire lives, the idea of leaving meat out of things can make one feel like meals are missing something.  Cooking for vegetarians, the thinking sometimes goes, is weird and complicated.  What do you make if your meal isn't meat, starch, and veg?  Surely all those strange vegetarian alternatives are expensive?  What kind of casserole doesn't include ground hamburger?  (This last is definitely a mystery to my mom.) So my goal with this post is to convince you that eating vegetarian is a) not weird; b) not expensive; c) not complicated; d) delicious.  The meals for the week are designed as usual - with a range of complexity (but tending toward quick and simple).  There will be a photo of at least one meal each day, so you can see how pretty our food is.  (It's the all-natural beauty of veggies and spices.  Food staging is not a talent to which m...
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Stir-Fry Sauce

This one is pretty easy to whip up with stuff you have on hand - at least, for us.  Adjust spice to your taste and put it on whatever's in the fridge. Modified from The Cooking Guy . For the rice: 3-4 cups chopped vegetables, whatever's handy 2 cups cooked rice 2 eggs (or stray egg whites) For the sauce: 2 cloves garlic, minced 1 T fresh ginger (or ginger powder) 1 T sesame oil (or any neutral oil + sesame seeds) 2 T rice vinegar 1/4 cup soy sauce 1/4 cup veggie broth 1/2 to 1 T sriracha or other hot sauce (per your taste!) 1 T sugar 1 T corn starch Instructions: Combine all sauce ingredients in a bowl and whisk together. After making sauce, heat a large pan with about 2 T oil or a generous spray of cooking spray. Stir-fry vegetables as appropriate to what you have: harder veggies (carrots, zucchini) take 2-3 minutes.  Greens and softer veggies (cabbage, peppers, etc.) take less than 2 minutes. Remove veggies and put in a bowl.  Toss with s...
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A Fall Double!

So, we've been on a short hiatus, partly because I was away on research.  (Karen did an admirable job of keeping the Queer Hipster Kitchen moving - there were doughnuts and a vegetarian shepherd's pie waiting when I got home!)  But we're back and the kitchen has been busy this week. When we travel, we are able to put a "vacation hold" on our amazing CSA, which lets us schedule a double share for a future week.  (This is an amazing feature and part of why we love this CSA.  Besides, you know, the incredible veggies.)  Due to unexpected travel, we had a forthcoming double.  I *thought* I'd scheduled it for the last week of the fall CSA, before we transition to the winter one.  But it turns out that, nope, I scheduled it for this past week. Surprise!  A double! I love a double, but it does take some planning.  Yes, that is five medium eggplant, two butternut squash, two cauliflower, two bundles of cooking greens, two bundles of kale, tw...
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