Sunday, October 20, 2008 My feelings about veggie burgers is similar to those about vegetarian chilli. I regard them as completely different dishes than their meat-centric counterparts. Veggie burgers are by no means a substitute for the real thing, but if you perceive them as nothing more than flavorful bean and vegetable patties, they workContinue reading “VDP: Black Bean and Pumpkin Burgers”
Monday, September 1, 2008 Well, Labor Day is here and, supposedly, so was Gustav the hurricane. We spent the weekend in San Antonio and ate a lot of heavy meaty foods like barbeque (chicken, brisket and sausage) and tacos (in all shapes and forms from lengua to chorizo and egg to awesome gelatinous spicy Chicharron).Continue reading “VDP: Beans and Carrots with an Onion Salad”
Tuesday, June 17, 2008 It used to be just hearing the words ‘Vegetarian Chili’ would give me the heebie jeebies. Chili needs meat, it is all about the meat and the chillies! Well, I still dislike the name even though a dish with lots of dried and/or fresh chillies, spices, beans and vegetables can beContinue reading “VDP: Three-Bean ‘Chile Con Frijoles’”
Sunday, May 18 (and 19), 2008 When it comes to quick-cooking legumes, you cannot bet lentils. They are delicious plain and simple or dressed up. They need no soaking to cook in under 40 minutes like their cousins, the dried beans. Sure, you can cook beans without soaking but they will take a long time.Continue reading “VDP: Lentils served two ways in two days”
Tuesday, May 6, 2008 Home-baked Ciabatta, canned beans, garlic, shallots, parsley, olive oil and some greens from the garden. Nothing to it and very delicious. I grilled the Ciabatta on my cast iron grill pan and rubbed it with garlic and olive oil.
Friday, March 28, 2008 We had a friend visiting from out of town, and she is a vegetarian. What better excuse to make a multi course dinner with no meat? Here is the line up. White bean and spring onion Soup with Green herb oil. Sauteed a bunch of spring onions and added cooked whiteContinue reading “VDP: Four-Course Dinner”
Tuesday, March 18, 2008 Red lentil soup (even though it looks more orange or yellow after it’s cooked) cannot be simpler to make. Sautee a bunch of onions, garlic and some chopped carrots in olive oil, add the red lentils and stir for a few minutes. I also had a half tomato, so I threwContinue reading “VDP: Quick Red Lentil Soup”
Friday, March 7, 2008 I am not sure why almost every pasta dish I’ve cooked in this project is Neapolitan or inspired by that region. Well, the next one won’t be. Promise. For now, we have the fantastic Pasta e Lenticchie (Pasta with Lentils). This is but one of the many Neapolitan pasta with legumeContinue reading “VDP: Pasta with Lentils”