Skip to main content

The recipes

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

Entrees:
Sauces and sides:

Desserts:

Comments

Post a Comment

Popular Posts

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...
Post a Comment
Read more

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...
Post a Comment
Read more

Butternut Squash Soup

This soup is a house favorite because it's simple, quick, and easy - the kind of fix-it-and-forget-it meal that the slow cooker is designed for.  Ingredients: about 6 cups of chopped butternut squash 4 cups veggie stock 2 cups cooked white beans (cannellini are great - something that will fall apart!) spices to your preference (we like garlic, onion powder, and a dash of cayenne or red pepper flakes) The process: Combine squash, beans, and stock in crock pot.  Cook on low heat for 8 hours - or longer, if need be.  The contents should be easily mashable. Using either an immersion blender or a plain old potato masher, mush up the remaining chunks until soup is at a consistency you find appropriate.  (We tend to use the immersion blender and go smooth.) Add spices to your taste. Dish into bowls and add any toppings you'd like: croutons are always a good option. Pro Tips: This freezes beautifully.  The yield will vary depending on just how ...
Post a Comment
Read more